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FRENCH WHIPPED CREAM RECIPE FULL

Medium peak stageĬhange the speed from slow to high, increasing gradually every 30 seconds. Pour cold heavy cream into the bowl and start beating at low speed for 1 minute. At this stage, the cream begins to foam.Ĭontinue to whisk: the cream will start to form soft peaks that barely maintain their structure, collapsing under the weight of the whisk.Īdd icing sugar (flavorings and whipped cream stabilizer if used) and continue whisking.Įxtra tip: The sweeteners and flavorings must be added at the stage of soft peaks for the proper thickening of the cream. Take the cold bowl from the freezer and dry it because it may have taken on a little humidity. To omit this chilling step, place the mixing bowl in a larger container filled with cold water up to half and ice cubes and proceed with the recipe. In this case, place the electric beaters and a mixing bowl in the freezer. Put the bowl of your stand mixer and the whisk attachment in the freezer for 10 minutes.Įxtra tip: You can use an electric hand mixer instead. The key to successful Chantilly cream is to use very cold cream, a bowl, and whisks. Make sure to place them in the freezer for 10 minutes before you start.

Powders: cocoa or espresso powder, also freeze-dried fruit powders ĭo not hesitate to add a drop of food coloring to color your Chantilly cream.

Extracts: almond or lemon extract, rose water, orange blossom water.

Liquor: amaretto liqueur, Kirsch, Grand Marnier, Irish cream, or rum.

Oetker whipped cream stabilizer or Chantifix (the French version of the stabilizing agent for whipped cream).įor a lighter version, reduce the amount of sugar present in the recipe, using flavorings to compensate and bring even more taste.

Stabilized Chantilly cream: To help your cream hold better, add Dr.

Biscoff Chantilly cream: Add Biscoff spread and use the cream to make the best Lotus Biscoff cake ever.

Coffee Chantilly cream: Add coffee extract or espresso to the cream.

Milk chocolate Chantilly cream: Whisk melted milk chocolate with whipping cream in the bowl over an iced bain-marie.

Orange Chantilly cream: Add ¼ orange blossom water to the cream.

Almond Chantilly cream: Add ¼ teaspoon of almond extract to the recipe.

Vanilla Chantilly cream: Add one sachet of vanilla sugar, ¼ teaspoon of vanilla extract, or scraped seeds from the vanilla bean.

Use 1 part of mascarpone and 1.5 volume of whipping cream for the best results.

Mascarpone Chantilly cream frosting: Try adding some mascarpone for a firmer and creamier result.

The recipe also works with caster or granulated sugar, but you may end up overbeating the cream trying to dissolve the sugar. Make it yourself using a coffee grinder or a food processor.

But avoid the higher fat content otherwise, you will end up with butter. Heavy cream: Opt for a heavy cream ( crème épaisse in French) or heavy whipping cream. Your cream must contain enough fat (30-36%) to be whipped effectively.I recommend making the recipe as written for the best results.Ĭold ingredients are the key to making the perfect Chantilly frosting recipe.

FRENCH WHIPPED CREAM RECIPE FULL

Follow the full recipe below for exact amounts and instructions. Here is a quick overview of what ingredients you will need. Whipped cream is made unsweetened and is called crème fouettée in French. whipped creamĬhantilly cream is a French whipped cream with at least 30% fat, made without stabilizer, with added sugar, and natural flavorings. Although, the name "Chantilly cream" first appeared in the 19th century. Sweet whipped cream is a literal translation for Chantilly in English.Īccording to a legend, its invention probably belongs to François Vatel, the butler of the Château de Chantilly (castle of Chantilly) in France in the middle of the 17th century. Nothing is more complicated than understanding the Chantilly definition. Chantilly cream, crème Chantilly, or crème de Chantilly, is a sweetened whipped cream of French origin made with heavy cream, sugar (no less than 15%), and vanilla flavoring.