Chantilly Cream – Basic Recipe
The classic sweetened whipped cream that ends up under and on top of almost every dessert. Two ingredients and three minutes.
The only point where it fails is the temperature: the cream, the bowl and the beaters all have to be cold. Fat only takes up air when cold; at room temperature the cream never whips, however long you beat it. And the icing sugar goes in only once the cream has already gained volume — added from the start it weighs it down.
It belongs with the strawberries and cream and on the strawberry cream cake.
And with dulce de leche it belongs with the bread pudding.
Ingredients
- 200 ml pouring cream (double cream), well chilled
- 20 g powdered sugar (icing sugar)
- Vanilla extract
Method
- 1
Put the bowl and the beaters in the fridge for 10 minutes. The cream goes straight from the fridge into the cold bowl, and is beaten until it visibly gains volume.
- 2
Rain in the icing sugar and add the vanilla extract. Carry on beating until the cream is firm and the beaters leave peaks that hold.
- 3
Stop there. Beat any further and the fat separates from the water and the cream turns to butter — and there is no going back from that.