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1
Pour your cream into a bowl, add your sugar and vanilla extract.
2
Using a hand whisk or an electric mixer, whisk the cream until it thickens.
3
Once you start to see patterns forming in the cream, stop the whisking and switch to a silicon spatula, and whip it until you reach the required thickness.
4
If you go too far with your mixer, you can salvage it by adding 2 tsp of milk at a time until it softens up again.
5
Cover your whipped Chantilly cream with cling film, and refrigerate.
6
This cream can be made well in advance, even the day before you make your recipe.
7
Whipped or Chantilly cream, is a delicious, versatile, and handy filling for, cakes, doughnuts, trifles, flans, scones, to name but a few.
8
Enjoy.
Method
Ingredients
200 to 300g / mls Double or Heavy cream
6mls / 1tsp Vanilla extract
8g / 2tsp Icing or powdered sugar
Kirkwoods Coffee, Signature blend 500g
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Top Quality: Silicone Kitchen Spatula:
8″ / 20cm Silicone Spatula
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