Whipped Cream

Whipped Cream
Yes, this is shockingly basic. But it's the kind of thing I seem to be always looking up to double check...

1 c. cold heavy cream
1 tsp. sugar
1/8 tsp corn starch

Put the cream into a chilled bowl (put it in the fridge for a while, or put it in an ice bath, or this morning's choice, balance it precariously on a frozen bag of edamame). Whip the daylights out of it. When it's about halfway there (thickening but not really taking shape) add the sugar and corn starch. Whip it some more-- if it's for a topping, stop when it's still glossy but is just starting to hold soft peaks. If it's for decorating, whip it stiff-- till it's practically butter. Yum!