Sweetened Whipped Cream (Crème Chantilly)
Published by Robert Rose
Whipped cream will keep for hours in the refrigerator, so go ahead and whip it up before company arrives. It will be ready and waiting for you when it’s time for dessert.
Makes2 cups (500 ml)
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, light, sweet
Type of Dishdessert
- 1 cup (250 ml) cold whipping (35%) cream
- 2 tbsp (25 ml) confectioner’s (icing) sugar
- ½ tsp (2 ml) vanilla
- Wire whip
Freeze the mixer bowl and whip for 5 minutes. Place whipping cream in the chilled mixer bowl and attach the whip and mixer bowl to the mixer. Set to speed 6 and beat until cream begins to thicken. Increase to speed 8 and beat in sugar and vanilla until cream is your desired texture: either softly billowing or firm enough to pipe in a pastry bag. (It takes about 20 seconds to beat from soft to firm, so watch carefully.) Cover and refrigerate for up to 2 hours. Use as a garnish.
2008 Meredith Deeds and Carla Snyder