Chantilly Cream Recipe

Name: Chantilly Cream Recipe
Total time: 50 min
Ingredients: ▢ 1 cup (250 ml) heavy cream cold (see notes); ▢ 1/4 cup (50 g) powdered sugar sifted (see notes); ▢ 1 tbsp vanilla bean paste or vanilla extract see notes; ▢ 1 cup (250 g) mascarpone cold

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Total: 50

Servings: 2

Ingredients

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▢ 1 cup (250 ml) heavy cream cold (see notes)▢ 1/4 cup (50 g) powdered sugar sifted (see notes)▢ 1 tbsp vanilla bean paste or vanilla extract see notes▢ 1 cup (250 g) mascarpone cold

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Instructions

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Step 1

Add all the ingredients in a large mixing bowl (glass or metal, not plastic) and use an electric hand mixer fitted with beaters or a stand mixer fitted with a whisk attachment to whip until you reach stiff peaks. This usually takes about 3 - 4 minutes to achieve. What you’re looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, you’re on your way to making butter!

Step 2

You can use your whipped cream but blobbing on top of pies with a spoon or a piping bag fitted with a star tip (my fave!)