Stabilized Whipped Cream

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 up to a day ahead of serving (refrigerated).

It's easier to make than the super-stabilized whipped cream (made with gelatin) because the window of time to add the small, thickened portion of cream to the larger bowl 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, which will enable the stabilized cream to be frozen and thawed without watering out. Corn starch doesn't freeze well.