~Candy Corn Whipped Cream Frosting~
3 cups heavy whipping cream (40% works best), divided
1 cup candy corn
1 tsp. cornstarch
1 cup powdered sugar
In a sealable container add candy corn and two cups of heavy whipped cream. Place in fridge for at least 6 hours, but overnight is even better.
Take out of fridge and strain the liquid from the candy corn and place into a stand mixer fitted with the whisk attachment. Whisk on high until it forms stiff peaks. Remove and put in a separate bowl.
Add the remaining heavy cream and cornstarch to bowl and whisk on high, adding the powdered sugar ¼ cup at a time until stiff peaks are formed.
Add the candy corn flavored whipped cream back into the bowl and whisk together on high speed until incorporated.
Keep in fridge until ready to use.
This is enough frosting for 12 cupcakes depending how you frost.