AI've noticed that my whipped cream icing has a chalky aftertaste. Could it be coming from the powdered sugar? I've tried different brands of sugar but still notice it.

what else do you have in there? are you not whipping it long enough?

A

Heavy cream, powdered sugar and vanilla (sometimes I do it without the vanilla). I think I'm whipping it long enough.

yes there is cornstarch in powdered sugar but a chalky aftertaste -- i don't know -- i mean whipped cream is one step away from being butter if you are beating it long enough and you say you are --

hey i just thought of something -- if you start beating your cream on low and gradually increase it -- it will be more sure to incorporate all the molecules involved -- you're not dropping off any water or fat molecules that can cause grief later with weeping or perhaps the chalkiness -- also i add my ps after i get to soft peaks so hope maybe one or both of those helps your issue --

sifting the powdered sugar might help?

best to you