Just in case you’ve never really heard of Chantilly Whipped Cream before, know that it’s just a fancy term used to designate heavy cream that’s been whipped, sweetened and flavored with a bit of vanilla extract.

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Most people just like to call it Whipped Cream. Plain and simple.

Let’s be honest, whipped cream is one of those essential basic recipes that you absolutely need to master in the kitchen — there are just so many recipes out there that call for it, either as a part of the ingredients list, or merely as a topping or garnish.

And really, whipped cream; that’s super easy to make, right?

That make sense, I guess. If it weren’t true, then there would be absolutely no need for products such as Cool Whip or Ready Whip, right? ‘Cuz really, making whipped cream from scratch takes the better part of what… 2 minutes, maybe?

Seriously, once you know how to make your own Whipped Cream, you’ll simply never want to go back to the aforementioned products.

If you’re one of those individuals who are having a hard time tackling this basic recipe, allow me, if you please, to share with you a few step-by-step instructions, pictures and pointers to help you achieve the perfect Chantilly Whipped Cream every.single.time!


  • 1 cup cold heavy whipping cream
  • 2-4 tbsp powdered sugar
  • 1 tsp pure vanilla extract, (store-bought or homemade) (or other flavor extract of your choice)


  1. For best results, you must work with cold ingredients and equipment. If necessary, stick your bowl and beaters in the freezer to chill for 15-20 minutes before you start whipping your cream.
  2. Also, make sure that you choose a bowl that's large enough to accommodate for the expansion of the cream (it will at least double in volume) as well as to contain the inevitable splatter.
  3. Pour the heavy whipping cream in the bowl and beat on medium speed until it becomes thick and frothy, about 1 minute.
  4. Add the powdered sugar and vanilla extract and resume beating, on medium speed still, until the cream becomes real thick and the swirls created by the beaters hold their shape really well.
  5. Do not over beat as the cream will start to separate very quickly.
  6. Use immediately or keep in the refrigerator until ready to use.

thanks done share recipes to : https://eviltwin.kitchen/perfect-chantilly-whipped-cream/

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