How to make a 100% naturally plant-based thick vanilla whipped cream/frosting

THICK WHIPPED VANILLA CREAM A thick, more stable whipped cream akin to light butter cream on the slightly richer side compared to the fresh whipped cream (page 236). This one is useful as a layer in a Victoria sponge or sandwiched inside a lamington.    RECIPES This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts   https://geni.us/ANWTB    INGREDIENTS NEEDED caster (superfine) sugar  cornflour (cornstarch) or custard powder  plant-based milk  vanilla bean paste   shortening     EQUIPMENT  digital scales https://amzn.to/3Oqs8vF    bowls https://amzn.to/3DrEDke  silicone spatula https://amzn.to/3On2yaR  whisk https://amzn.to/3Qa95H7  medium saucepan  shallow container  digital thermometer probe https://amzn.to/3OtzC0Z  hand blender https://amzn.to/46Ve1Wx  or  food processor https://amzn.to/3OoEUea  cling film (plastic wrap)  sealed container    SOCIAL     / philkhoury       / philipkhoury     https://www.threads.net/@philkhoury     / philkhoury     https://www.philipkhoury.com     ** when you purchase via some affiliate links included you may help me earn a small fee