Whipped Cream (Chantilly)
Basic recipe · Total time : 5 min · Prep : 5 min · 2 servings
Allergens : Milk
Ingredients
For 2 servings
- 35 g 35 g icing sugar
- 50 cl 50 cl liquid cream (warning, NO light cream!!! it is the fat that makes the whipped cream set)
Method
- 1.Only take the liquid cream out when you are ready to make the whipped cream. Pour the cream into a salad bowl. Add the icing sugar.
- 2.Beat the cream with an electric whisk. Change the speed (from slowest to fastest) gradually, about every 30 seconds.
- 3.Let it rest in the refrigerator for at least 2 hours. Only take it out when ready to serve.
- 4.Serve preferably using a piping bag (which gives the cream a nice 'ridged' appearance).