whipped cream is one of world wide pastry basics and it’s not so easy to succeed in it, as sometimes, cream doesn’t want to whip or cream turns to butter if you over beat it.
That’s why whipped cream recipe is the topic of the day.
We use it in French pastry in every way imaginable. We call it “Chantilly”.It’s needed in basic French pastries such as St Honoré cake which consists in a small choux we fill with chestnut puree and whipped cream sticked with caramel on a flaky pastry base, tulips which are cookie shells generally filled with chestnut puree and whipped cream, éclairs and choux we simply stuff with whipped cream once cooked, and many others pastries I don’t have in mind at the moment. The former confectioner I am has made so many chantilly-based cakes!
Whipped cream is international, the Black Forest gateau is an exemple of German cake using whipped cream cherries in syrup and chocolate sponge cake. Australia uses whipped cream combined to meringue in its famous Pavlova, in Norway, they mix whipped cream with fresh fruits to operate the Blotkake. Another German cake using whipped cream is Schokosahne which combines whipped cream with chocolate and I don’t forget the famous American or English Rainbow cake!
Last, whipped cream is used worldwide as a cake frosting. It’s not low-caloric but it’s less sickly than sugar and butter-based frostings such as butter cream. And who has never eat it with fresh fruits, ice-cream or pancakes?
So, there are 4 decisive factors to make a successful whipped cream:
– First, use heavy or shippable cream with 38% fat. If you use a low fat cream, it won’t whip!
– Second, use icing sugar and not caster sugar.
– Third, place bowl and whisk 30 min in freeze before starting.
-Fourth, heavy cream must be cold. I place it in fridge a day before whipping it.
I’ve taken several photos while whipped cream is whipping and I hope they will help you to know when to stop beating (photos are under the recipe).
- 33 cl Heavy cream or whippable cream with high butter fat content
- 70 gr Icing sugar
- Place bowl and whisk in freezer for 30 minutes.
- Fit food processor with whisk attachement.
- Pour heavy cream into the bowl. Add icing sugar.
- Whisk over high speed until it thickens and it forms peaks (about 2/3 minutes).
- Use whipped cream immediately.