You sure can! Cornstarch and corn flour are the same. No difference – it depends on which country you are in. One reason for the confusion between cornstarch and cornflour is that-
In the USA, it’s referred to as cornstarch, and in the UK (and other countries), cornstarch is referred to as corn flour- Just another name for the same thing.
To be sure, cornstarch is a very finely milled, smooth, white powder.
On the other hand, if the packet says CORN FLOUR and the flour is coarse and gritty, it’s cornmeal, a.k.a. Makkai ka atta – Not to be used for cakes. I hope that helps!!

Ash, please follow this recipe for more detailed steps- https://www.ruchiskitchen.com/homemade-whipped-cream/

Thank you for sharing your experience with me, glad you liked the recipe. If substituting all-purpose with wheat flour, the rule of thumb is to increase the liquid in the recipe by 2 teaspoons for every cup of whole wheat flour. Wheat flour tends to absorb more moisture. I hope that helps. 😊