Make-Ahead Whipped Cream Recipe

"Typically whipped cream is prepared just before it’s served, because if it sits around it gets runny in no time. This make-ahead version stays fluffy by first cooking some of the cream with cornstarch to create a paste. The cooled paste is whipped into the rest of the cold cream, stabilizing it for up to 3 days in the fridge or for a few hours out at room temperature. You can use this longer-lasting whipped cream in place of regular in pies, cakes, or shortcakes. Game plan: This recipe makes enough whipped cream to frost 1 (8-inch) layer cake...."