Heres my recipe for whipped cream.
Its basically the better whipped cream!
Super handy so you’re able to make whipped cream ahead!
Mascarpone is the secret to stabilised whipped cream / Chantilly cream.
Whipped cream
The whipped cream I make all the time is actually called Chantilly cream.
This is just the proper French name for sweetened whipped cream as opposed to cream whipped without sugar.
Basically, its a classier, tastier version of plain whipped cream!
All the things I use whipped cream for!
Stabilising whipped cream means giving it structure so the whipped cream has a longer shelf life.
You know how ordinary whipped cream weeps and deflates overnight?
If its stabilised, it wont.
Because, dont you just hate that!?
It tastes the same, has the same fluffy texture and looks the same as ordinary whipped cream.
So theres really no point showing you a photo of stabilised whipped cream because it looks exactly the same!
How to stabilise WHIPPED cream
There are various methods to stabilise whipped cream.
Mascarpone is a thick Italian cream with a consistency like cream cheese but a flavour like whipped cream.
Unlike other methods of stabilising cream (cornflour/cornstarch, gelatine, pudding mix ick!
), using mascarpone does not alter the flavour or mouthfeel of the whipped cream.
It also produces the most reliable result.
In contrast, we found that some other methods, like cornflour/cornstarch, produced unreliable results.
Yep, we tested all the common methods.
And discarded them all.
Mascarpone is the secret to stabilised whipped cream / Chantilly cream.
Mascarpone is the BEST way to make stabilised cream!
And onwards, to the recipe!
Cream Heavy / thickened cream, or cream suitable for whipping (the carton should say).
Éclairs filled with stabilised Chantilly cream
Here in Australia, there are alsopouringcreams which which will not whip.
Such creams are clearly labelled as such!
double-check your cream is fridge cold.Warm cream wont whip!
Vanilla For the best flavour, use vanilla beans.
Icing sugar / powdered sugar This is used to sweeten the cream.
However, caster sugar (superfine sugar) can be used in a pinch.
The quantity to use is in the recipe.
Australians do NOT use generic home brands (like Woolworths) as I have experienced problems with them inTiramisu.
The more cream you start with, the longer it will take.
As a guide, 2 cups of cream takes about 2 minutes.
Do notbeat for ages else youll end up with butter!
(Really, Im not kidding.
Butter is made from cream just beat for ages and butter will form!)
But before butter, the cream will become chunky and look a bit lumpy.
Ready to spread onto cakes, pipe onto cupcakes or dollop on bowls of fruit!
Piping stabilised cream onMini Cheesecakes
How to store whipped cream
Plain, non-stabilised whipped cream is best whipped just before serving.
Its just that the cream will be deflated!
Once whipped,do not stir prior to useas it will break the cream and make it runny.
Piping stabilised cream onMini Cheesecakes
Store in whipped form It can also be stored in whipped form then used on the day of.
For dolloping(on cakes, pies etc): Store in air tight containers in the fridge.
Remember, resist the urge to stir prior to use!
Prevent screen from sleeping
For piping:Fill piping bags with stabilised whipped cream.
Remove excess air and secure the end with a rubber band.
Place a nozzle in a piping bag.
Then place a cream filled bag inside the nozzle piping bag and pipe away!
Then remove the empty bag and repeat with remaining cream-filled piping bags.
TOP TIP:I always store stabilised whipped cream in piping bags.
Plus you do not have to resist the urge to stir.
Hope you find the stabilised whipped cream trick handy!
Its been a game-changing tip!
