Ingredients:

  • 2 cups (480ml) heavy whipping cream, cold (at least 36% milk fat)
  • 1/4 cup (30g) organic powdered sugar, sifted
  • 1 tsp (5ml) pure Madagascar vanilla bean paste or extract
  • 1.5 tsp (4g) cornstarch

Instructions:

  1. Place your stainless steel or glass mixing bowl and whisk attachment in the freezer for 10 minutes prior to starting. Cold equipment is essential for fat stability.
  2. Create the slurry. Mix the cornstarch with 2 tablespoons of the heavy cream in a small saucepan until smooth. This prevents lumps from forming later.
  3. Activate the starch. Heat the mixture over medium low for 1 to 2 minutes until it thickens into a translucent paste.
  4. Cool completely. Remove from heat and let it sit for 15 minutes. It must be room temperature before hitting the cold cream.
  5. Prep the equipment. Place your metal bowl and whisk in the freezer for 10 minutes until they feel frosty to the touch.
  6. Combine the basics. Pour the remaining cold heavy cream, powdered sugar, and vanilla into the chilled bowl.
  7. Start slow. Whisk on low speed for 1 minute to dissolve the sugar and prevent splashing.
  8. Incorporate the stabilizer. Add the cooled cornstarch slurry to the bowl while the mixer is running on medium speed.
  9. Increase the speed. Turn the mixer to medium high and whisk until the cream begins to thicken and leave trails.
  10. Monitor the peaks. Continue whisking for 2 to 3 minutes until stiff, upright peaks form when the whisk is lifted.
  11. Final fold. Use a spatula to gently scrape the bottom and ensure the slurry is fully integrated into the billowy mass.