Have you ever wondered how to make chantilly cream and make it as firm as that of the pastry shops. Sure you do, but don’t worry because here I am to show you how to prepare it very easily and quickly and make it look like a movie.
Actually elaborate chantilly cream or whipped cream It is simpler than it seems, which is very important to follow all the tricks that I am going to give you later so that it does not become an impossible mission and finally you are stabilized and very firm to be able to decorate your favorite desserts .
I recommend that you follow the step by step of this homemade recipe and thus you will learn how to make it and that you go up the first time.
400 ml whipping cream with 35% fat
60 g of icing sugar
1 Teaspoon vanilla extract
1 teaspoon of neutral gelatin
4 tablespoons of water
The most important accessory that you will need to make it cool is a mixer, if you don’t have look at the best mixers by clicking on the link.
My tips and tricks
Today I start backwards, as I think it is very important that you read these tips before starting with the recipe.
The cream has to be very cold, so do not take it out of the refrigerator until it is ready to mount.
You have to put the bowl and the mixer rods in the freezer for about 2 hours before you start.
If you are going to beat it with the arm mixer, make sure it has an accessory for rods.
To know if it is finished, try to turn the container over and if the content does not tip it is already ready.
When beating you have to incorporate a lot of air into the mixture to achieve a creamy, airy and firm consistency.
Be careful with beating more than necessary because it can turn into butter.
The gelatin has to be warm when incorporating it into the mixture because if you add it hot it can cut the cream.
You can add coffee, chocolate, cinnamon …
As soon as you finish the chantilly and if you are not going to use it then you have to put it in the fridge immediately.
Chantilly cream step by step
1.- The first thing is to heat the water in the microwave for about 20 seconds. Take it out of the microwave and add the gelatin, stir it until it is completely diluted and let it warm. This gelatin is the one that will act as a stabilizer so that you have a firm and perfect whipped cream.
2.- While the gelatin is cooling, pour the cream into a cold metal or glass bowl. Beat at medium power until it takes consistency and as soon as you see that it begins to thicken add the vanilla essence.
3.- After about 2 minutes you add the icing sugar twice and continue beating.
4.- Now, you are pouring the warm gelatin little by little over the mixture and increase the power of the mixer. When you see that grooves begin to form in the mixture, continue beating for another 2 minutes.
5.- Finally and when you see that the grooves are more pronounced, you have to stop the mixer since the cream is at its point.
A firm and perfect chantilly cream
Note : the price is indicative, it all depends on where you are going to buy.Greetings and until the next recipe. I’ll wait for you.
Compilation of the best mixers on amazon this month:
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