Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Whipped cream (Chantilly cream) Recipe
Right here’s my recipe for whipped cream. Truly, it’s technically known as Chantilly Cream which could sound fancy but it surely’s simply whipped cream that’s calmly sweetened and flavoured with vanilla. It’s principally the higher whipped cream!
For Stabilised Whipped Cream that can maintain its type for two to three days, see recipe right here. (I just about all the time stabilise my cream today).
The whipped cream I make “on a regular basis” is definitely known as Chantilly cream. That is simply the correct French title for sweetened whipped cream – versus cream whipped with out sugar. It has the identical fluffy texture as plain whipped cream however a extra luxurious flavour and a sublime satiny sheen. Mainly, it’s a classier, tastier model of plain whipped cream!
So many issues! Listed here are just a few concepts:
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adorn and fill truffles
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pipe onto cupcakes or mini cheesecakes
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fill éclairs, profiteroles and apple turnovers
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dollop or pipe on fruit
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serve with apple pie and different pies, and apple crumble
All you want is cream, vanilla and icing sugar (powdered sugar) to make whipped cream (Chantilly Cream). For the stabilised possibility, additionally, you will want mascarpone cream. Some notes on every of those ingredient is under the picture!
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Cream – Heavy / thickened cream, or cream appropriate for whipping (the carton ought to say). Right here in Australia, there are additionally pouring lotions which which won’t whip. Such lotions are clearly labelled as such!
Be sure your cream is fridge chilly. Heat cream gained’t whip!
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Vanilla – For the perfect flavour, use vanilla beans. Else, so as of desire, vanilla bean paste (which has the little vanilla specks in it), vanilla extract and lastly, vanilla essence (which is essentially the most economical as a result of it’s synthetic – and tastes as such).
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Icing sugar / powdered sugar – That is used to sweeten the cream. It’s finer and lighter than caster sugar (superfine sugar) so it dissolves extra simply and provides a barely extra delicate sweetness to the cream in comparison with bizarre sugar.
Nevertheless, caster sugar (superfine sugar) can be utilized in a pinch. The amount to make use of is within the recipe.
Whether or not you’re making plain or stabilised whipped cream, the tactic is similar:
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Beat – Put all of the elements in a bowl and beat on excessive velocity with a handheld electrical beater or stand mixer. Transfer the beater across the bowl and if want be, cease a couple of times to scrape down the edges with a rubber spatula.
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Fluffy with peaks – Beat for 1 1/2 minutes (for 1 cup of cream) till it turns into fluffy and you’ve got peaks that stand straight upright, as pictured above. The extra cream you begin with, the longer it should take. As a information, 2 cups of cream takes about 2 minutes.
Don’t beat for ages else you’ll find yourself with butter! (Actually, I’m not kidding. Butter is constructed from cream – simply beat for ages and butter will type!) However earlier than butter, the cream will turn out to be chunky and look a bit lumpy.
And that’s it! Able to unfold onto truffles, pipe onto cupcakes or dollop on bowls of fruit!
Plain, non-stabilised whipped cream is greatest whipped simply earlier than serving. It would begin to deflate and “soften” a bit after round 1 hour (sooner, on scorching days).
Having mentioned that although, it’s nonetheless superb to eat for nonetheless lengthy the shelf lifetime of the bathtub of cream you used is. It’s simply that the cream will probably be deflated!
To be sincere although, today, I just about all the time stabilise my cream once I use it to embellish truffles and cupcakes as a result of this fashion I do know that leftovers will probably be as nice as they had been when freshly made. See the separate recipe right here – Stabilised Whipped Cream. Hope you discover it helpful! – Johnsat x
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
- Whip cream – Place the cream, icing sugar, vanilla of choice plus mascarpone (if making stabilised 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!
- 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.
- 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!
Notes
1. Cream – You need to use cream labelled heavy or thickened cream, or whipping cream (or a combination of those words!). Low fat cream won’t whip.
Make sure it’s fridge cold, else it won’t whip.
2. Alternative – Or use 2 tablespoons of caster sugar (superfine sugar) for every 1 cup of cream. Icing sugar just works a little better because it dissolves more easily.
3. Vanilla flavour – Pods are best (but pricey!), follow by vanilla bean paste (I use this because I like the authentic specks) then vanilla extract. Vanilla essence is artificial and tastes as such – not recommended!
Vanilla pod – To scrape the seeds out of a vanilla pod, cut the pot in half lengthwise using a small sharp knife. Then scrape down the split pod using the blunt side of the knife to scrape the seeds out.
4. Making ahead – whipped cream will start deflating after 1 hour but will keep for 2 to 3 days in the fridge (though it will weep). See separate recipe for Stabilised Whipped Cream which will hold its form and stay fluffy for 2 – 3 days. These days, I pretty much always stabilise my cream, whether decorating cakes, cupcakes or layering in trifles.
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