Fluffy Rice Flour Whipped Cream

1Chill a mixing bowl and beaters in the freezer for about 15 minutes to ensure they are cold.

2In the chilled bowl, pour in the heavy whipping cream (1 cup) and begin to beat on medium speed until it starts to thicken.

3Gradually add the powdered sugar (¼ cup), rice flour (2 tablespoons), and cornstarch (½ teaspoon) while continuing to beat the cream.

4Once the mixture starts to form soft peaks, add the vanilla extract (1 teaspoon) and continue to beat until stiff peaks form, being careful not to overbeat.

5Taste and adjust sweetness if necessary by adding more powdered sugar (¼ cup), then mix gently to combine.

6Serve immediately or store in the refrigerator for up to 2 hours before serving.