Whipped Cream (Chantilly Cream)

Don’t get me wrong, the spray can is fine in a pinch but when you taste the sweet softness of freshly whipped sweet cream – OH BABY. There’s nothing better on top of your favorite berries, sandwiched between a Victoria sponge, or dolloped on top of a hot chocolate. An easy classic to wrap into your basics belt.

WHAT IS CHANTILLY CREAM?

(sorry, coming soon with a website update – full recipe available at the bottom!)

INGREDIENTS

• (sorry, coming soon with a website update – full recipe available at the bottom!)

HOW TO MAKE WHIPPED CREAM

(sorry, coming soon with a website update – full recipe available at the bottom!)

3 reasons you’ll love this easy whipped cream

MAKING AHEAD & STORING

(sorry, coming soon with a website update – full recipe available at the bottom!)

MORE WAYS TO USE WHIPPED CREAM

(sorry, coming soon with a website update – full recipe available at the bottom!)

Whipped Cream

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Prep Time 2 minutes mins

Cook Time 5 minutes mins

Servings 2 cups

Course Dessert

Cuisine French

There’s nothing better than the sweet softness of freshly whipped sweet cream on top of your favorite berries, sandwiched between a Victoria sponge, or dolloped on top of a hot chocolate. An easy classic to wrap into your basics belt.

Equipment

• Whisk or hand mixer
• Spatula
• Measuring cups or digital scale

Ingredients

• ¾ cup Heavy Cream
• 2 ¾ tbsp Powdered Sugar sifted
• ½ tsp Vanilla Extract

Instructions

• Combine all ingredients in a bowl. Using a hand whisk, manually whisk from side to side or up and down. This whips without the extra effort of going round and round!
• Your cream should become shiny and glossy as you whip.
• Once cream becomes decently thick – still “soft” but not liquid – use a spatula to lightly stir for final thickness

Video

https://www.instagram.com/p/C3GC1yppPyo/

Notes

*While you can use a mixer (standing or hand) be very careful to not overbeat your cream, you can’t come back from that. Overbeaten cream has a greasy flavor to it because the fats have started to solidify as you whip. Aka it’s not whipped cream and it’s not butter, it’s no bueno.

*If you are placing your whipped cream in a piping bag, note that the pressure of squeezing the bag wlll also thicken the cream. If using a piping bag, I recommend whipping the cream slightly less and let it thicken the remainder of the way in the bag.

*If you need more or less cream, note that your sugar is 10% of the weight of your cream. This does require a little bit of (dare I say easy) math. So when using a scale, after you measure your cream multiply that weight by 10% (.10) and that is how much sugar you should sift into it. For example, for 100g of cream, you would only need 10g of powdered sugar. You also can just measure with your feelings 🙂