Whipped cream (Chantilly cream)
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5 rates
Preparation : 10 min
Cooking : 0 min
Total time : 10 min Rest : 0 min
4 people
1 vanilla pod
300 ml double cream (minimum 35% milk fat)
50 g icing sugar
Associated products
Tips
Use only very cold double cream (minimum 35% fat). For a thicker cream, you can use 1/3 mascarpone and 2/3 cream. Keep a careful eye on the mixture to prevent it from turning into butter. The cream is well set when you see the traces of the combs of the white mixer.
RECIPE STEPS
1
Chill the bowl and ingredients in the fridge for 1 hour beforehand.
2
Split the vanilla bean lengthwise and scoop out the seeds inside with the tip of a knife.
- 1 vanilla pod
3
Pour the cream into the bowl equipped with the whisk. Switch your food processor on, remembering to remove the cap and pusher.
- 300 ml double cream (minimum 35% milk fat)
4
When the cream starts to thicken, add the sugar and vanilla seeds.
Run for a further 10 seconds.
- 1 vanilla pod
- 50 g icing sugar
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