Whipped cream - with stabilised option
Recipe video above. My recipe for whipped cream that I use for "everything". It's actually Chantilly cream, the French name for whipped cream that's lightly sweetened and flavoured with vanilla. Use to decorate cakes, pipe onto cupcakes, dollop on fruit and swirl onto sundaes!⚠️ IM
Foto: RecipeTin Eats
Ingredients
- 1 cup heavy / thickened cream or whipping cream (, cold - NOT pouring cream! (Note 1))
- 1/2 cup icing sugar/powdered sugar (, sifted, sub 2 tbsp white sugar (Note 2))
- 1 tsp vanilla extract (my standard) (- best economical option)
- 1 tsp vanilla bean paste (- my most used "good" option)
- 1 vanilla pod (, seeds scraped (PREMIUM option))
Steps
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Whip cream – Place the cream, icing sugar, vanilla of choice plus mascarpone (if making stabilised cream). Whip using an electric beater on medium high, moving the beater around the bowl, or until whipped to stiffness you are after. Then it's ready for use!
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Stiffness options - Whip for around 1 1/2 minutes if you want soft peaks (kind of dollops) or 2 minutes for stiff peaks (for piping). See in post for photos of soft vs stiff peaks. If scaling up, it will take longer.
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To use – Fill a piping bag with nozzle of choice and pipe. Spread onto cakes or dollop on a bowl of fruit or onto pies!
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| heavy / thickened cream or whipping cream | 1 cup | - | - |
| icing sugar/powdered sugar | 0.5 cup | Rp 8.000/100g | Rp 9.480 |
| vanilla extract | 1 tsp | - | - |
| vanilla bean paste | 1 tsp | - | - |
| vanilla pod | 1 | - | - |
*Estimated market prices, may vary by region
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