Whipped cream (Chantilly cream)
5 min·Australian, British, French
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Ingredients
Whipped cream
- 1 cup heavy / thickened cream or whipping cream, cold – NOT pouring cream!
- 1/2 cup icing sugar/powdered sugar, sifted, sub 2 tbsp white sugar
Vanilla flavour – choose ONE
- 1 tsp vanilla extract (my standard) – best economical option
- 1 tsp vanilla bean paste – my most used "good" option
- 1 vanilla pod, seeds scraped (PREMIUM option)
Instructions
4 steps
- 1
Whip cream - Place the cream, icing sugar, vanilla of choice plus mascarpone (if making stabilised cream).
- 2
Whip cream - Whip using an electric beater on medium high, moving the beater around the bowl, or until whipped to stiffness you are after. Then it's ready for use!
- 3
Stiffness options - Whip for around 1 1/2 minutes if you want soft peaks (kind of dollops) or 2 minutes for stiff peaks (for piping). See in post for photos of soft vs stiff peaks. If scaling up, it will take longer.
- 4
To use - Fill a piping bag with nozzle of choice and pipe. Spread onto cakes or dollop on a bowl of fruit or onto pies!
Progress
0 / 4 steps
