Easy Whipped Cream Recipe (Chantilly Cream)
My Chantilly Cream is a whipped cream frosting that is stabilized with mascarpone and slightly sweetened. Utterly delicious on everything!
Serves 2 cups
Ingredients
Chantilly Cream
- 250 g heavy cream, cold (see notes)
- 1 tbsp vanilla bean paste or vanilla extract, see notes
- 250 g mascarpone, cold (see notes)
- 40 g powdered sugar, sifted (see notes)
Instructions
Chantilly Cream
- Prepare mascarpone cheese – Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others. This helps break it up a little to prevent lumps in your whipped cream.
- Whip remaining ingredients – Add the cold heavy cream, powdered sugar and vanilla to the mascarpone. You can use an electric hand mixer or a stand mixer with a whisk attachment to whip to stiff peaks. I find it easier to get the right texture with a hand whisk. You’re aiming for a smooth, stiff whipped cream that holds its shape but still looks silky. If it looks split or grainy, it’s been overwhipped.
- You can use your whipped cream by blobbing on top of pies with a spoon or a piping bag fitted with a star tip (my fave!)
Notes
Cream – make sure you use cream labelled heavy cream for this recipe. Whipping cream will work but won’t be as stiff as heavy cream. Low fat cream will not work.Powdered sugar – I don’t like my cream too sweet, but if you like yours on the sweeter side you can use up to 1/2 cup. Make sure you sift it!Mascarpone – is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Adding it to your Chantilly cream helps stabilize it so that it doesn’t melt as quickly and holds its shape on top of desserts. It even helps hold the air in the whipped cream until the next day! Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge! Make sure you give your mascarpone cheese a mix before using. Some brands are soft, some are firm and can cause your Chantilly cream to go lumpy.Vanilla – I have a great recipe for Vanilla extract here on the blog which is alcohol based. It can be used for most recipes. However, I would advise against using it for whipped creams (yes, even stabilized ones like this one) or meringues as it can muck around with the air whipped in the mixtures. Instead use a syrup based vanilla extract. I find vanilla bean paste is best.Storage – My Chantilly cream can be made up to three days in advance and can be stored in an airtight container, in the fridge. Do not stir before using if you’re making it ahead of time as this can deflate the whipped cream!Nutrition – is an approximate and is based on per batch which makes about 2 cups of Chantilly cream.A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories : 999kcal
Carbonhydrates: 25g
Protein: 11g
Fat: 94g
Saturated Fat: 59g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 11g
Cholesterol: 247mg
Sodium: 94mg
Potassium : 113mg
Sugar : 23g
Vitamin A: 3324IU
Vitamin C: 1mg
Calcium: 236mg
Iron: 0.1mg
https://thescranline.com/chantilly-cream-recipe/#recipe
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