i’ve attempted to make stabilized whipped cream 3 times now failing miserably. the last attempt was the only successful one but it was for a measly cupcake and it took 3 tries. i made the cream with cornstarch since the first time i made the one with gelatin i just got strings of gelatin in regular whipped cream.
each time i would whip until the cream curdled. i don’t whip for very long but just when i think it’s coming together, wham! it’s curdled. so the last attempt i stopped right before i thought it was coming together and it worked!
now, i’m making a sheet cake for my son’s birthday in a few weeks and he wants whipped cream icing. is there anyway this can be easier? any tips?