Chantilly 
Whipped Cream
Perfect for serving with strawberries, chocolate fondant, coffee... It's easy, quick, so much better than store-bought cans, and guaranteed to be a hit!
The secret to firm whipped cream is keeping it cold. Place the heavy cream and the mixing bowl in the fridge.
Whipped Cream
Perfect for serving with strawberries, chocolate fondant, coffee... It's easy, quick, so much better than store-bought cans, and guaranteed to be a hit!
The secret to firm whipped cream is keeping it cold. Place the heavy cream and the mixing bowl in the fridge.
Cooking Instructions
- 1
In a separate bowl, prepare your powdered sugar, vanilla, and almond extracts. Mix everything together and set aside.
- 2
Put the heavy cream, just taken out of the fridge, into the mixing bowl. The mixer should be on maximum power.
- 3
When the cream starts to form ridges on the sides, it's time to add your sugar. Let it mix for a few more seconds, reducing the mixer's power slightly, so the sugar blends well. Be careful not to turn your cream into butter. The first time, check occasionally.
- 4
To check if your whipped cream is ready, stop the mixer and if the cream doesn't fall off the whisk, it's done!
- 5
Enjoy!
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