Prep 5 mins
Cook 0 mins
Use as a dessert topping or cake frosting. Keep topping or cake refrigerated until serving.
Make and share this Stabilized Whipped Cream - Corn Syrup Method: recipe from Food.com.
- In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
- Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.
Excellent! I usually use the gelatin method to stabilize whipped cream, but I realized I was out and needed to finish the pie quickly, so I decided to give this one a try. My only change was to add some powdered sugar to sweeten the cream a bit more. The corn syrup worked perfectly! Thanks for posting!
So easy! It seemed to need an extra minute or two to beat it, but it was well worth that over messing with gelatin. I added 1/4 cup of 10x sugar. The finished product had a light, lovely texture. Thanks!
I used this recipe to top a chocolate cheesecake and it worked beautifully. I also added a bit of powdered sugar for a sweeter kick. So nice to not have to mess with gelatin!