Whipped cream (Chantilly Cream) | Daily Dine

Whipped cream (Chantilly Cream)

Recipe video above. My recipe for whipped cream that I use for "everything". It's actually Chantilly cream, the French name for whipped cream that's lightly sweetened and flavoured with vanilla. Use to decorate cakes, pipe onto cupcakes, dollop on fruit and swirl onto sundaes!⚠️ IMPORTANT: You MUST use whipping cream, not pouring cream that cannot be whipped! Check the carton label - they should say if the cream is for whipping. Some readers have had issues with the cream not whipping and I suspect that is the reason. 😢Yield - Cream doubles in volume when whipped. So 1 cup cream (250ml) = 2 cups whipped (500ml).** See separate recipe here for STABILISED WHIPPED CREAM that will hold its form for 2 - 3 days, this is super handy!**

View original recipe on recipetineats.com

dessertaustralianbritishfrench

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2

Ingredients

1 cup heavy / thickened cream or whipping cream (, cold - NOT pouring cream! (Note 1))

1/2 cup icing sugar/powdered sugar (, sifted, sub 2 tbsp white sugar (Note 2))

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

Step 1
Whip cream – Place the cream, icing sugar, vanilla of choice. 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!
Step 2
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.
Step 3
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!

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