This whipped cream frosting is incredibly stable. It holds its shape for several days! Because I use pudding to stabilize it, it's also deliciously light and super smooth! This recipe makes about 750ml (or 3 cups + 2 tablespoons).
Ingredients
2¾ teaspoons cornstarch
40g (about 3 tablespoons( granulated sugar), or more to taste
In a small saucepan and using a whisk, stir together sugar and cornstarch until well combined. Slowly add 125ml (or ½ cup + 1 teaspoon) of the cream, whisking constantly until the mixture looks smooth and frothy.
Heat the mixture over low heat, whisking constantly, until the bubbles disappear and the mixture thickens considerably. Cook the pudding for about a minute to get rid of a starchy taste, then remove from the heat.
Whisk for another minute to knock some of the heat out of the pudding, then transfer to a plate and cover immediately with plastic wrap, pressing the plastic directly against the pudding to prevent a skin from forming. Allow the pudding to cool to room temperature, then place it in the fridge to chill thoroughly.
Once the pudding is cold, beat it in a small bowl with an electric mixer fitted with a whisk attachment until pale and fluffy.
In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining 375ml cream until it barely holds soft peaks. Beat in the chilled, fluffy pudding one spoonful at a time, then keep beating until the cream holds stiff peaks. Use immediately or cover with plastic wrap and keep in the fridge until use. The whipped cream frosting keeps for three days.
Recipe by The Tough Cookie at https://thetoughcookie.com/2016/07/27/super-smooth-whipped-cream-frosting-step-by-step/