Easy Chantilly Cream (Homemade Whipped Cream)

Ingredients

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

Steps

1. 1

   Make sure the heavy cream is chilled well. You can chill the bowl for 15 - 30 minutes as well for good measure (especially in summer or if you live in a hot climate).

2. 2

   Place the chilled heavy cream in the mixer bowl. Add the sugar, salt, and vanilla.

3. 3

   Use a hand held electric mixer or a stand mixer with a whisk attachment to whisk the heavy cream.

4. 4

   It's important to control the speed with which you aerate the cream. If the cream is aerated too quickly and too fast, it will deflate faster. If you’re working with a small amount of cream (1 - 3 cups), then whisk on low - medium speed. If you’re working with larger batches (4 cups of more), whisk on slightly higher speed (medium high).

5. 5

   Start whisking the cream while checking on the consistency often to determine at which stage the whipping cream is at. (See the post for an illustration and information on different stages of whipped cream.)

6. 6

   The whipping cream will first start to thicken and then reach soft peaks. Soft peaks is when you pull the whisk out and the peak that's formed will droop completely on itself where the tip touches the base.

7. 7

   If needed, use a spatula to scrape down the bowl and fold the cream to ensure it's thickening evenly.

8. 8

   Continue to whisk until the cream reaches mid peaks. Mid peaks is when the cream forms a peak on the whisk that folds over at about 90° or over, but the tip is visible.

9. 9

   At this stage, switch to manually stirring / whisking the cream. This gives you better control of achieving the right consistency WITHOUT overwhipping.

10. 10

    Use the whisk attachment OR a wire whisk to stir the heavy cream mixture. The whipped cream will start to thicken and stiffen further, and reach stiff-ish / firm peaks. This is when the whipped cream peak bends slightly (between 45 - 90°). The whipped cream should look smooth and creamy as well.

11. 11

    This is the stage at which I stop whisking the whipped cream. When manually spreading or piping the whipped cream, it will continue to aerate and stiffen further.

12. 12

    Use immediately.