Whipped cream goes with almost any dessert recipe. It is sometimes called Chantilly cream or crème Chantilly. Find out how we calculate how much whipping cream you'll need!
FROSTING, ICING, ETC RECIPE HELP
INGREDIENTS
1 1/2 cups chilled heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
generous pinch salt
INSTRUCTIONS
1. In a chilled mixing bowl, add the cream.
2. Using a hand-held electric or stand mixer fitted with a balloon whisk, beat on low-speed until small bubbles form, about 30 seconds.
Slowly add in the sugar at the side of the bowl.
3. Add in the vanilla extract and the salt.
4. Then, increase the speed to medium and then to high. Move the beaters up and down and around the side of the bowl while whipping if using a hand-held mixer.
With a rubber spatula, scrape down the side of the bowl often.
5. Stop whipping when the cream has doubled in volume, is smooth, thick and is billowy when the beaters are raised.
Always whip cream to soft peaks.
SERVE AND STORAGE
Serve immediately – whipped cream is best made the day of use. If storing, cover and refrigerate for up to 24 to 36 hours. If the cream separates in the refrigerator, whisk the cream together again with a large wire balloon whisk until it has come back together (do not rebeat with an electric mixer because you risk overbeating).
For longer storage, whipped cream can be frozen by teaspoonful on a wax paper lined cookie sheet. When frozen, layer in between waxed paper in a resealable box and place back in the freezer.
