- 1 t vanilla
- 3 cups (1 pint) Heavy Whipping Cream
- 1/2-1 cup of Powdered Sugar (can add more if you want sweeter)
- 1/8c water
- 1 t cornstarch and 1 t pectin (or gelatin)
1. Put glass bowl and metal mixer whisks in freezer for 20min-1hr.
2. Mix 1/8c of water, cornstarch and pectin, let sit in measuring cup.
3. Put vanilla, 3 c of whipping cream and powdered sugar in bowl. Mix till stiff peaks (3-5min)
4. Add the water, cornstarch, pectin mixture till incorporated (1min or less). That cornstarch mixture will help keep the structure and shape. Otherwise whipping cream gets liquidy quick.
