My Secret Stabilized Whipped Cream

Ingredients
• Milk 1/2 cup
• Corn flour 2 tbsp
• Liquid vanilla essence 1 tsp
• Unsweetened whipping Cream of a good brand 2 cups (chilled overnight)
• Icing sugar 2 tbsp or more to taste (if you are using sweet whipping cream then don’t add icing sugar)
Preparation
1. Place the whipping bowl and whisk attachments in the refrigerator before you start the process.
2. In a frying pan, add milk and corn flour and cook on lowest flame, stirring constant until the mixture becomes thick.
Tip No.1: Constant stirring is very important otherwise the cream might turn brown at the bottom.
Tip No.2: As soon as the cream becomes thick, remove it from the flame.
3. Spread the cream on a flat plate and cover with a cling wrap such that there is no air pocket on or around the cream. Leaving air will result is forming a crust which will make your whipped cream lumpy in texture and ugly look wise.
Tip No.3:  Do not use a ziplock bag. If you don’t have a cling wrap you can use normal keys. Just make sure you cover the cream properly.
4. Refrigerate the cream until chilled.
5. Place the cake in the refrigerator. Chilled cake will give a good result.
6. Now take the chilled cream out of the refrigerator along with the whipping bowl and whisk attachments.
7. Transfer the chilled cream to the bowl and add liquid vanilla extract and sifted icing sugar.
Tip No.4: If you don’t have liquid essence, add 1 tsp powdered vanilla and 1 tsp of cold milk.
8.  Whisk the cream until smooth.
9. Tip No.5: Its important that you add icing sugar because powdered sugar does not give good results.
10. Add chilled whipping cream to the bowl.
11. Whip until thick peaks are formed. Over whipping will spoil the whipped cream.
12. Tip No.6: When to stop the whipping process? Easy! As soon as you see waves of cream are formed, turn of the electric mixture and observe carefully for a minute. If the ripples/waves of cream are holding their shape that means you don’t have to whisk it more.
13. Tip No.7: That urge of over beating will result is separation of whisk cream. Butter and whey from the cream will separate and there is no way to fix it.
14. Now transfer the whipped cream into the piping bags and refrigerate for 20-30 minutes.
15. Now take out the cake and the whipped cream and decorate however you like!
16. Enjoy!