Crema para batir casera 
Homemade Whipping Cream
This cream is used to make Chantilly cream. Simply whip the cold cream, and once it thickens a bit, add vanilla extract and powdered sugar (in two parts). A trick to make it very thick is to add gelatin dissolved in a little hot water (but wait until it cools to incorporate it).
Homemade Whipping Cream
This cream is used to make Chantilly cream. Simply whip the cold cream, and once it thickens a bit, add vanilla extract and powdered sugar (in two parts). A trick to make it very thick is to add gelatin dissolved in a little hot water (but wait until it cools to incorporate it).
Cooking Instructions
- 1
Heat the milk over medium heat until it almost boils, then add the butter, stirring constantly until it dissolves. Remove from heat and while still hot, whisk with a balloon whisk to fully integrate the butter.
- 2
Once at room temperature, transfer the mixture to a blender, cover it, and place a damp cloth over it; blend the mixture for one minute.
- 3
Transfer the mixture to a bowl, cover it with plastic wrap, and refrigerate for at least 4 hours before using.
- 4
Before whipping, place it in the freezer for 15 minutes along with the bowl (metal or glass) and the balloon whisk you will use. To make it thicker, you can add gelatin dissolved in a little water.
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