Chantilly Cream Recipe
Smooth and satiny sweetened whipped cream.
Servings: 2 cups
Ingredients
- 1 cup Heavy Whipping Cream 240ml (see notes)
- ¼ cup Powdered Sugar 28g*
- 1 teaspoon Vanilla Extract
Instructions
- Pour the cold cream into the bowl of a food processor. Sift in the powdered sugar and add the vanilla.
- With the whisk attachment fitted, turn the mixer on medium-low speed until it starts to thicken, then gradually turn it up to high speed.
- Whip until you see thick grooves forming in the cream from the whisk. Check frequently until it reaches the desired thickness - stiff peaks for piping or slightly softer for topping desserts with.
- Make sure you don't overwhip the cream - I like to get it close to stiff peaks and then finish it off with a hand whisk.
Notes
It's very important that you use a cream with a high fat percentage - at least 35%. That's why it needs to be heavy cream or heavy whipping cream (double cream in the UK). If you use a cream with a lower fat percentage (such as half-and-half) then it won't whip up properly and won't hold its shape.
*For a less sweet version, you can just leave out some of the powdered sugar according to preference.