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!⚠️ IMPORTANT: You MUST use whipping cream, not pouring cream that cannot be whipped! Check the carton label - they should say if the cream is for whipping. Some readers have had issues with the cream not whipping and I suspect that is the reason. 😢Yield - Cream doubles in volume when whipped. So 1 cup cream (250ml) = 2 cups whipped (500ml).** See separate recipe here for STABILISED WHIPPED CREAM that will hold its form for 2 - 3 days, this is super handy!**
Servings: 2 cups
Ingredients
Whipped cream
- 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)
Vanilla flavour - choose ONE (Note 3):
- 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)
Instructions
- 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!
- 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.
- 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!
Notes
1. Cream - You need to use cream labelled heavy or thickened cream, or whipping cream (or a combination of those words!). Low fat cream won't whip.
Make sure it's fridge cold, else it won't whip.
2. Alternative - Or use 2 tablespoons of caster sugar (superfine sugar) for every 1 cup of cream. Icing sugar just works a little better because it dissolves more easily.
3. Vanilla flavour - Pods are best (but pricey!), follow by vanilla bean paste (I use this because I like the authentic specks) then vanilla extract. Vanilla essence is artificial and tastes as such - not recommended!
Vanilla pod - To scrape the seeds out of a vanilla pod, cut the pot in half lengthwise using a small sharp knife. Then scrape down the split pod using the blunt side of the knife to scrape the seeds out.
4. Making ahead – whipped cream will start deflating after 1 hour but will keep for 2 to 3 days in the fridge (though it will weep). See separate recipe for Stabilised Whipped Cream which will hold its form and stay fluffy for 2 - 3 days. These days, I pretty much always stabilise my cream, whether decorating cakes, cupcakes or layering in trifles.