This recipe is translated from Cookpad France. See original: 
Chantilly
Chantilly 
Whipped Cream
Ruche Bordeaux sud @cook_6681638
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.
Open in Cookpad AppCooking 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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