- 1 cup heavy whipping cream
- 1/3 cup or 1 tablespoon powdered sugar
- Pinch of salt
- ½ tsp Cornstarch
To make your whipped cream, start by chilling your whipping cream. You can do so by placing it in a small bowl and placing the small bowl in a large bowl with ice. Doing this will help you attain the right consistency once you start whisking all the ingredients together.
Once your whipping cream is all chilled, you should continue by adding the sugar, salt, and cornstarch to the bowl.
You may wonder why I included cornstarch in this mix, especially when most whipped cream recipes do not include it. Cornstarch is an essential ingredient in this recipe because it helps stabilize the whipped cream. That way, it wouldn’t become a gooey mix that wouldn’t be able to stand on its own like frozen whipped topping can.
After adding in all these ingredients, all that is left for you to do is whisk it using a hand mixer, or better yet, an electric mixer. Continue to whip the cream until you end up with a light and fluffy substance. You will know that you are close to reaching that consistency when peaks start to form as you whisk your cream.
Take note that a cup of thawed frozen whipped topping is equivalent to ½ cup of unwhipped whipping cream.