Whipped Cream Recipe A.K.A Creme Chantilly

Welcome to my second recipe installment!! I feel that this recipe is so useful in any kitchen and is incredibly easy to make. This is a recipe for sweetened whipped cream also known as “Crème Chantilly”. It’s best to use this whipped cream as soon as possible and doesn’t really keep well in the fridge, but nevertheless, it is fantastic tasting! You will need:

This recipe yields 2-2 & ½ pints of whipped cream

-Standing mixer with whisk attachment/hand mixer & bowl/or whisk & bowl

- 1 pint of Heavy Whipping Cream

- 3 oz. Powdered Sugar (This recipe helps if you have a scale. I have a digital one I bought online for around $25.00 on Amazon.)

- 2 tsp. Pure Vanilla Extract ( Home made if you have it)

Directions:

·         When making whipped cream all elements must be chilled. So chill the bowl, whisk attachment/ hand mixer attachments etc. in your fridge for 20 minutes.

·         Be sure your heavy cream is also chilled.

·         Measure out the powdered sugar and sift to remove any lumps.

·         Put together your mixer elements and pour the chilled whipping cream into the chilled bowl. Whisk until slightly thickened.

·         Once the cream is slightly thickened, add in the sugar in small increments until it’s all incorporated.

·         Continue to whip until cream looks fluffy and slightly glossy, but don’t over mix! You don’t want butter lol.

·         Measure out your vanilla extract and add to the whipped cream. Be sure to add it when the mixer is off, you wouldn’t want to splash yourself HEHE! ****

·         Do a taste test to see if the sweetness it to your liking.

·         Use immediately! Great on top of cakes/pies, inside Charlottes, and simply splendid as a topper for hot chocolate.

·         Powdered sugar is used here instead of granulated sugar because it’s not grainy. A bonus to using powdered sugar is that the cornstarch in powdered sugar helps stabilize the cream and keeps its volume longer.

****Cook’s note: It is best to measure out the vanilla extract at the last minute because vanilla extract is infamous for evaporating. (Refer to Vanilla Blog for more info) Home made extract has alcohol in it which will begin to evaporate at room temperature. Also, adding it in last minute won’t make it evaporate versus adding it in the beginning.  

I hope you enjoy this simple and tasty recipe! Feel free to ask any questions! Rock on ya'll!