The Tips of a Chef to succeed and keep your whipped cream!

Chantilly cream is commonly used in baking decorating, but also to garnish different puffs. It is also very popular on ice cream cups, and red fruits and is also used to make Viennese coffee.

And more and more people now prefer homemade whipped cream! The latter is much healthier because devoid of preservatives and chemical additives of all kinds. But also because it is possible to adjust the quantity of sugar and flavor it as you wish. Not to mention the taste which is simply incomparable to what manufacturers offer. 

But for some people, making homemade whipped cream can be a real headache. And the questions around its manufacture and conservation remain numerous. 

Here are the tips and tricks to succeed, improve and keep your homemade whipped cream:

Use whipping cream with a minimum of 30% fat.

 

It is the fat that allows the emulsion, the stability, and the cloudy and creamy texture that will make the success of your whipped cream! So only use whipping cream with at least 30% fat. Professionals use a 35% fat cream, but the latter is more difficult to find in supermarkets. Below 30% fat, you will therefore have very little chance of making your whipped cream rise properly.

It is quite possible to whip up whipped cream using a very simple single cream (also 30%). But you will greatly optimize your chances of success by using Fleurette because it contains emulsifiers that facilitate whipping.

Chill the cream, the bowl, and the whisk.

 

It is extremely important, that your cream, the bowl of your food processor, and the whisk and the nang charger must be perfectly cold! The reason is a question of chemistry: the molecules are better able to capture the air and swell with the cold...

So do not hesitate to place the tank of your food processor and its whisk for 30 minutes in the refrigerator (ideally in the freezer) before whipping your cream. If you don't have a food processor and you want to whip this cream using a manual whisk or an electric cream nang charger, be sure to always use two containers. One will be filled with water and ice cubes and will keep the other container very cold while you whip your whipped cream (a kind of cold water bath).

If you have any doubts that your cream is not cold enough, you can place it in the freezer for a few minutes before using it.

 

Work in a cool room.

 

The temperature of the room in which you will make your whipped cream is also important. Because it is not enough to put the utensils and the ingredients in the fridge 30 minutes before the cream rises well! If the temperature in the kitchen is too high (due to recent cooking in particular or during the summer), no matter how hard you try, the cream will never rise ... The solution is therefore to change the room to a cooler place or freshen up the room.