Whipped cream or creme Chantilly

It’s extremely easy to make whipped cream at home. You just need to know some tips about this technology. The process of whipping takes ~2-3 min. if you use a blender or a mixer. What to do with whipped cream – is up to you. One can eat it like this, or add some strawberries or cookies. Or one can use it as a filling for a dessert, f.e. for choux pastry.

Ingredients:

  • 200 ml of cream, at least 33% fat
  • 2 tbsp of powdered sugar (I turn sugar into powder using coffee grinder)

Instructions

Rule #1 – everything should be cold. Put cream in the fridge for the night. And 5 min. before whipping put whisk and bowl or glass that you intend to use in a freezer.

Rule #2 – don’t hurry. My blender has 2 speeds, I use the lowest. If your equipment offers you a bigger choice, choose medium speed for the start and low speed for the end. Because there’s a risk to overwhip cream and you’ll get butter instead of whipped cream.

Let’s start:

1. Pour the cream into glass and start to whip. You should whip until the cream reaches following consistency: if you poke cream with a whisk, it will leave a trace, but the cream will start to slowly flow into this trace.

2. Add powdered sugar and continue whipping. Be careful, avoid overwhipping! You need only a few seconds now. Ready whipped cream doesn’t flow.

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