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Easy Homemade Chantilly Cream (Whipped Cream) Recipe

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4.2 from 13 reviews

This easy Chantilly Cream recipe shows you how to make homemade whipped cream with just a few simple ingredients. Using chilled heavy cream, sugar, vanilla extract, and a pinch of sea salt, this whipped cream is light, fluffy, and perfectly sweetened, making it ideal for topping desserts and beverages. The recipe explains how to achieve the perfect whipped cream consistency, from soft to stiff peaks, with tips on controlling the whisking speed to avoid overwhipping.

Ingredients

Ingredients

  • 240 mL heavy cream (ideally 35% fat or higher, 1 cup)
  • 25 g sugar (about 2 tbsp, adjust to taste)
  • 1 tsp vanilla extract
  • 1 pinch sea salt (optional, but recommended)

Instructions

  1. Chill Ingredients and Equipment: Ensure the heavy cream is well chilled. For best results, refrigerate the mixing bowl for 15 to 30 minutes as well, especially in warm climates or summer, to help maintain a cold temperature for better whipping.
  2. Combine Ingredients: Pour the chilled heavy cream into the chilled mixing bowl. Add sugar, a pinch of sea salt, and vanilla extract to the cream.
  3. Begin Whisking: Using a handheld electric mixer or a stand mixer fitted with a whisk attachment, start whisking the cream. Maintain controlled speed to prevent deflation.
  4. Control Whisking Speed: For small quantities (1-3 cups), whisk at low to medium speed. For larger batches (4 cups or more), increase to medium-high speed. This helps to aerate the cream evenly without overwhipping.
  5. Monitor Consistency: Frequently check the cream’s texture as it thickens. Start noting the different stages such as soft and mid peaks while whisking.
  6. Soft Peaks Stage: When pulling out the whisk, the peak formed will droop completely onto itself, with the tip touching the base—this is the soft peaks stage.
  7. Scrape Down the Bowl: Use a spatula to gently fold and scrape down the sides of the bowl to ensure the cream thickens uniformly.
  8. Mid Peaks Stage: Whisk until the cream forms mid peaks, where the peak folds over at about 90 degrees or more, and the tip is still visible.
  9. Switch to Manual Whisking: For better control and to avoid overwhipping, transition to manually stirring or whisking the cream using a wire whisk or the whisk attachment.
  10. Stiff Peaks Stage: Continue to stir gently until the whipped cream reaches stiff-ish or firm peaks, where peaks bend slightly between 45 to 90 degrees and the texture is smooth and creamy.
  11. Finish Whisking: Stop whisking at this stage as the cream will continue to thicken slightly with handling, ensuring the perfect consistency for spreading or piping.
  12. Use Immediately: Serve the Chantilly cream right away for best texture and freshness.

Notes

  • Ensure heavy cream and bowl are chilled for optimal whipping.
  • Adjust sugar quantity based on desired sweetness.
  • A pinch of sea salt enhances flavor but is optional.
  • Do not overwhip, or the cream may turn grainy or separate.
  • Use immediately for best texture; whipped cream can soften when refrigerated.

Find it online: https://marthatasty.com/easy-homemade-chantilly-cream-whipped-cream-recipe/