This delightfully light and tasty Chantilly Cream is an incredibly easy way to take your homemade desserts to a new level of incredible! Your homemade whipped cream has never tasted better than when you switch it up with a drizzle of vanilla extract or almond extract - or use a flavor best suited to match your dessert!
In a medium mixing bowl (or the bowl of your stand mixer) add the chilled heavy whipping cream, sugar, and vanilla extract.
Using an electric hand mixer (or stand mixer with whisk attachment) beat until soft peaks form, typically in 3 to 5 minutes.
Cover with plastic cling film and refrigerate until ready to use.
If you whip your cream to firm peaks, simply add a drizzle of more heavy cream and lightly whip. If your whipped cream thickens but does not get light and airy, the heavy cream is too warm. Always use COLD heavy cream. Also, before whipping your cream it is recommended that you place your bowl or stand mixer bowl into the refrigerator to chill.Easily modify this recipe to an almond Chantilly cream, swap the vanilla extract for almond extract.You can keep your Chantilly cream fresh in the fridge for up to 3 - 4 days. Keep it covered with plastic cling film wrap or in an airtight container. If you think you need to whip it up some more, place the leftovers into a bowl and use your mixer to re-whip with a drizzle more of the heavy whipping cream.To freeze your French whipped cream ( or whipped cream, or stabilized whipped cream ) spread the whipped cream onto a parchment paper-lined baking sheet and transfer to the freezer. Leave in the freezer until you can peel chunks of the frozen cream off ( overnight, or about 8 hours ).Transfer the frozen whipped cream pieces to a freezer storage bag or airtight freezer container. To use, place your frozen piece(s) of chantilly cream onto a serving of pie, crisp, crumble, or a cake slice and allow it to thaw for 10 - 15 minutes. The frozen pieces of whipped cream can be dropped directly into a steaming cup of hot cocoa and enjoyed without waiting!