Q&A for How to Thicken Liquid with Cornstarch

You have to mix it into a slurry first with cold water and keep that off to the side. Then, the thing that you're trying to thicken should be at a pretty good simmer, not necessarily a full boil. Add the slurry a bit at a time, stirring continuously.

I wouldn't use cornstarch for a smoothie. Cornstarch needs to be cooked to thicken foods. Your best bet is to freeze the fruit, get that started in the blender, and then add almond milk to get the consistency you want.

Infusion with foods, especially liquids. Heat is a factor as well depending on your recipe infusion constant motion and struct of foods cells and breakdown of cells in foods.

Start with a paste of one tablespoon cornstarch and two tablespoons water - just one tablespoon of cornstarch can thicken a recipe substantially. You can always add more later if you need to.

Yes. Cornstarch (as a paste with cold water) should only be added shortly before serving, and should only be boiled for about a minute. This doesn't happen with flour, but sauces thickened with flour may become lumpy if cooked too long.

Yes, the best method to do this would be getting 2 tablespoons of cornstarch, mixing with water until it becomes a white, cloudy mixture, and then adding it to your filling while mixing. Your mixture should thicken up within a couple of seconds and you'll notice the change in texture and thickness. I'd also say to only use 1 1/2 tablespoon of water, make sure it's not too stiff, nor too watery and thin.