The Pie and Pastry Bible
Tags: Rose Levy Beranbaum whipped cream corn starch
Recipe Reviews
lovesgenoise from , MA
This is a wonderful and easy way to stabilize whipped cream with starch so it won't water out. It makes the cream suitable for piping or for storing a bowl of whipped cream up to a day ahead of serving (refrigerated).
It is easier to make than the superstabilized whipped cream (made with gelatin) because the window of time to add the thickened portion of cream to the larger bowl of cream is much longer- i.e., with the gelatin, you have to time it carefully (I set the timer), but with the starch, it is a more relaxed process.
The same quantities and method can also be used for cassava/tapioca starch, and the big benefit there is that cream stabilized with tapioca can be frozen and thawed without watering out. Corn starch doesn't freeze well.
(edited 2nd December 2011) (0) comment (0) useful
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