Whipped cream and Chantilly cream recipes

Whip it good!

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In less than 5 minutes, you can have homemade whipped cream, without the stabilizers and additives found in the cans.

Whipped cream

Makes about 5 cups

Ingredients:

  • 1 pint heavy cream
  • 1/4 cup sugar

Directions:

  1. Add cream in a large glass or ceramic bowl. Using a hand blender, preferably with a whisk attachment, beat cream on low speed for 1 minute. Increase speed to medium and continue beating until mixture begins to thicken, about 1 minute more.
  2. When cream is the consistency of yogurt, add sugar. Continue beating until you reach the desired stage. Times will vary, depending on your beater blades or if you decide to whisk by hand. If using a mixer, however, the process shouldn't take much longer than 5 minutes:
    • Foamy (about 2 minutes total): Cream is soft and flowing like crème fraische but won't hold its shape. This stage is perfect for drizzling over fruit or desserts or swirling into iced coffee.
    • Soft peaks (about 3 minutes total): When scooped and held vertical, the cream will hold a peak for a few seconds and then fall over itself. This stage is good for dolloping.
    • Stiff peaks (about 4 minutes total): When scooped and held vertical, the cream will be stiff and hold its shape well. This stage is perfect for piping.

Note: If you go too far past the stiff peak stage, you'll start to notice the whipped cream looking more like canned frosting. Stop the mixer and your whipped cream should be fine. Worried you'll make butter? Don't be. It takes exactly 23 minutes to make butter from cream and your whipped cream will be done well before then.

For Chantilly cream: simply add vanilla in the form of 1 teaspoon of extract (or seeds from half a vanilla bean pod) when the sugar is added.

For peppermint whipped cream: add 1/8 teaspoon peppermint extract with the sugar.

Recipes with whipped cream

Bailey's whipped cream trifle recipe
Maple whipped cream recipe
Fresh strawberry pie recipe

Dawn Viola is a research and development chef and food writer. She serves on the board of directors for Slow Food Orlando, and works with local and national companies as a healthy recipe consultant with a focus on organic, local and sustainable ingredients. After an accomplished career as a copywriter, creative director and documentary producer in the advertising industry for over a decade, Dawn switched her writing focus to food and enrolled in culinary school when she discovered she had multiple food allergies. She graduated with honors from the culinary management program at Valencia College, completed her externship at America’s Test Kitchen and Cook’s Illustrated Magazine in Boston, and began teaching others how to cook with a back-to-basics approach. When Dawn isn't writing delicious stories for SheKnows.com, you'll find her stirring the pot on Twitter, Facebook and her blog, DawnViola.com, named a top-ten food blog four years running for her commitment to cooking with organic, sustainable and local ingredients.

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