Light and airy chantilly cream is so easy to make with just 3 ingredients and takes just minutes. This fluffy French whipped cream is flavoured with vanilla and lightly sweetened – perfect for so many desserts.
For best results, always weigh ingredients where a weight is provided
Equipment
Electric mixer or standmixer with whisk attachment
Large mixing bowl
Instructions
Combine the ingredients in a large mixing bowl (with an electric mixer) or the bowl of a stand mixer with whisk attachment.
Start your beater on the lowest setting so that cream doesn’t splatter everywhere. Gradually increase to medium speed, keeping an eye on the consistency. As it gets very thick, turn it down to low and check regularly, until soft peaks form.
Depending on how you're using (for instance if piping or using in cakes) whip a little longer until you firm peaks form - just. Make sure not to overbeat or it will become grainy.
Use immediately or store in the refrigerator until required.
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Notes
Keep it cold: The cream must be cold before you start or it won’t whip so well and possibly not at all.
Full fat: Cream must be full fat to whip.
Don’t overwhip: If you whip it at too high a speed or for too long, the cream may turn grainy so as it’s getting thicker and you can see ribbons of cream holding their shape, turn off the beater to check regularly.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.