Can I use cornflour for stabilizing whipped cream?

No, cornflour (cornstarch) is not typically used for stabilizing whipped cream.

Here's why:

* Different purposes: Cornflour is a thickening agent, used to create sauces, gravies, and custards. Whipped cream is a light and airy product, and adding cornstarch would make it dense and heavy.

* Not a stabilizer: Cornflour doesn't have the properties to stabilize whipped cream. It wouldn't prevent it from separating or becoming watery.

To stabilize whipped cream, you should use:

* Gelatin: It adds structure and prevents separation.

* Powdered sugar: It helps with stability and adds sweetness.

* Cream of tartar: It helps to create a firmer, longer-lasting whipped cream.

If you want to use cornflour, you can use it to make a cream cheese frosting instead of whipping cream. This will give you a smooth and stable frosting that's great for cakes and cupcakes.