Chantilly Cream Recipe
Ingredients:
- 250 ml heavy cream (minimum 30% fat)
- 30 g powdered sugar
- 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
Instructions:
Step 1: Chill the Cream and Tools
- Chill the Tools:
- Place the bowl and whisk (or mixer beaters) in the fridge for about 10-15 minutes to chill. This helps the cream whip faster.
Step 2: Whip the Cream
- Whisk the Cream:
- Pour the cold heavy cream into the chilled bowl. Begin whisking on medium speed.
- Add Sugar and Vanilla:
- Once the cream begins to thicken, add the powdered sugar and vanilla extract. Continue whipping until soft peaks form (the cream holds its shape but still has a slight bend at the tip of the peaks).
Step 3: Serve
- Serve Immediately:
- Use the Chantilly cream right away to top your favorite desserts or refrigerate it for up to a few hours before serving.
Tips:
- Don’t Overwhip: Be careful not to overwhip the cream or it will turn into butter. Stop when you reach soft or stiff peaks, depending on your preference.
- Sweetness: Adjust the amount of powdered sugar to your taste.
This Chantilly Cream is light, fluffy, and adds a deliciously sweet vanilla flavor to any dessert!
