This whipped cream recipe is as easy as it gets. It is also called crème chantilly
or Chantilly cream. There is a difference between whipped cream and
chantilly. What's the difference? Vanilla and sugar. Once you add
these two to whipped cream, then it gets its fancy name.
I got this recipe back in pastry school. It is more the
ratio of the sugar to the cream that has really stuck in my mind. The
amount of sugar is 10% of the amount of cream. This is really easy to
remember especially if you are making large batches of whipped cream
recipe for production.
This frosting is right on top there with my favorites,
probably in the top five. I really do love the taste of the real deal -
35% cream and real vanilla. Use with fruits as filling for cakes. Or
add crumbled chocolate cookies to fill a chocolate cake. It's great
frosting cakes with it too. Just make sure that cake is chilled until
To get the best results in whipping cream, chill the bowl
and beaters in the freezer before using it. You will get the best
volume this way. And always keep an eye on it while making it, or else
you will unexpectedly have extra butter in your hands. Ask me how I
Mix all ingredients together and beat until stiff peaks form.
Cocoa whipped cream: Add 2 tbsp. to cream. Let stand for about an hour to let the cocoa dissolve before beating it.
Green Tea whipped cream: Add 2 tsp. powdered green tea to sugar and mix well before adding to the cream.
Raspberry Jam whipped cream: Whisk 1/4 cup of raspberry jam with 1 tbsp. water. Strain if desired. Add to
whipped cream while still at soft peaks stage. Then beat until stiff peaks form when beater is raised.
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