Chantilly (Whipped) Cream
How to make delicious Chantilly (whipped) cream, easy, step by step instructions, from start to finish.
Ingredients
Method
- 200 to 300g / mls Double or Heavy cream
- 6mls / 1tsp Vanilla extract
- 8g / 2tsp Icing or powdered sugar
- Pour your cream into a bowl, add your sugar and vanilla extract.
- Using a hand whisk or an electric mixer, whisk the cream until it thickens.
- Once you start to see patterns forming in the cream, stop the whisking and switch to a silicon spatula, and whip it until you reach the required thickness.
- If you go too far with your mixer, you can salvage it by adding 2 tsp of milk at a time until it softens up again.
- Cover your whipped Chantilly cream with cling film, and refrigerate.
- This cream can be made well in advance, even the day before you make your recipe.
- Whipped or Chantilly cream, is a delicious, versatile, and handy filling for, cakes, doughnuts, trifles, flans, scones, to name but a few.
- Enjoy.
Equipment & products used in my kitchen and videos
