French Chantilly Whipped Cream
Light and airy, this lightly sweet French pastry whipped cream is great to top and fill cakes, cupcakes, eclairs, fruit tarts, pastries, verrines, mousses, and my favorite way, eating Chantilly with fresh fruit like apples, berries, and strawberries with it.
Course Dessert, Easy
Cuisine French
Servings 4 people
Calories 30 kcal
INGREDIENTS FOR FRENCH CHANTILLY WHIPPED CREAM:
- 1 cup whipping cream 35% or heavy cream 240 grams
- 2 1/2 tablespoons granulated sugar 38 grams
- 1 teaspoon vanilla extract 5 grams
INGREDIENTS FOR CINNAMON CHANTILLY WHIPPED CREAM:
- 1 cup whipping cream 35% or heavy cream 240 grams
- 2 1/2 tablespoons granulated sugar 38 grams
- 1 teaspoon vanilla extract 5 grams
- 1/2 teaspoon cinnamon powder 2grams
INGREDIENTS FOR COFFEE CHANTILLY WHIPPED CREAM:
- 1 cup whipping cream 35% or heavy cream 240 grams
- 2 1/2 tablespoons granulated sugar 38 grams
- 1 teaspoon vanilla extract 5 grams
- 1 teaspoon instant coffee powder 4 grams
In a medium-size bowl, add the 35% whipping cream and beat with a hand mixer until medium peak. If you making the cinnamon or coffee chantilly, add the powders to the cream before whipping. You can use a stand mixer with a whisk attachment, follow the same step.
Add in the vanilla extract and sugar and beat until stiff peaks are formed.
Keep covered and refrigerated until ready to use.
Keyword chantilly cream, whipped cream, whipping cream