Until not so long ago, I hated whipped cream! When I went to a restaurant, I always made it clear that I wanted dessert without whipped cream, and they wouldn't have made me eat it for anything in the world. Only since I made the homemade Chantilly, did I completely change my mind! Not only do I like it in pastries, but I even eat it like that, just with a teaspoon, it's so good. Chantilly cream is simply whole liquid cream whipped with a little sugar. That's all! You can add stabilizers to make it firmer but, personally, I don't use any, I find it perfect like that. Here are some tips and tricks to make your whipped cream a success.

The liquid cream

Always choose a liquid cream with a minimum of 30% fat. It's even better with a 35% fat cream, but it's not easy to find, unfortunately. Above all, never Chantilly cream with light cream, it's not even worth thinking about it, it wouldn't rise.

Ingredients and utensils must be very cold

It is very important that the ingredients and utensils are very cold. Place the whisk and the bowl of the food processor (or the salad bowl) in the refrigerator for at least 15 minutes before using them. I even put my cream in the freezer for a few minutes to make sure it's really cold. If you don't have a good cooler, I advise you to place your bowl in a bowl filled with cold water and ice cubes to keep the cream cool.

The whisk

Then whip the cream at medium speed until it thickens. It takes about ten minutes. The goal here is to incorporate as much air as possible, so don't be tempted to go to maximum speed, the cream will rise less well! Be careful, if the cream starts to turn yellow, you will soon get butter... So stop!

Always put in your consideration using a nang cream charger. A cream charger will get you a better quality mixing with Nitrous oxide addition.

Sugar Addition

Add 10% sugar to this whipped cream (so 10 grams of sugar per 100 ml of cream). You can use powdered sugar or icing sugar, whatever. I prefer to use sifted icing sugar because it gives an even smoother cream. When the cream is firm, pour the sugar in several times. Whisk another 30 seconds. The difference between whipped cream and Chantilly cream? Whipped cream does contain less sugar content, while Chantilly cream has higher sugar levels, so it's all your choice actually.

Flavored whipped cream

At the same time as the sugar, you can add powdered vanilla, orange blossom, lemon, or any other flavoring to give your whipped cream a little different taste. This can also be done easier and more professional if you're using a premade flavored nang charger.

Mascarpone for an even firmer Chantilly To obtain an even firmer and smoother cream, you can add mascarpone. That's really how I prefer it!