Name: Chantilly Cream...(Whipped Cream Frosting) recipe by Zeenath Fathima at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: Heavy whipping cream 1/2 litre; Vanilla essence 1 tsp; Icing sugar 1 tbsp

ABOUT Chantilly Cream...(Whipped Cream Frosting) RECIPE

The basic whipped cream with atleast 30% fat and vanilla essence forms this beauty. It is a decorative base for any cake, puddings, shakes, souffles and just about anything and everything under the sun. Do not store it in the refrigerator for more than a day but i recommend you all to follow the steps exactly and freeze your equipment atleast for 20 minutes before use. It really helps. The whipping cream should be a good one with full fat cream. Beating is a very important step and over beating might result in yielding butter rather than the whipped cream. So be careful about that. Use a good quality hand held electric blender of almost 300 watts power. Using a good blender is very important and must be kept in mind. Happy Beating !!!!!!!!!!!!

Instructions

Keep the bowl , whipping cream and the whisk in the freezer for 30 mins.
This is an important step.
Use an electric hand held beater for this. It will be effortlessly done.
Beat it until soft peaks are formed.
It will be done in 7 to 8 mins. It should droop when you lift the whisk. This is the right time to say that it's done.
Wrap it up in a cling film or an aluminium foil and keep the bowl refrigerated until use.
The best way to do is use a strainer in the bowl and keep the whipped cream on it. That way the dripping water if any, will get collected in the bowl.
Usually it is best done before an hour or two because it is highly not recommended to store it for more than 6 hours.
Also do not add much sugar and use powdered sugar for a better result.

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