Whipped Cream

Chantilly cream is a dessert made from sweetened whipped cream. In French cuisine, it is called whipped cream, further thinned with cream.

You will need: a whisk or mixer, two bowls of different sizes, ice, a cup of thick chilled cream, and two tablespoons of powdered sugar.

This cream is often used as a filling for éclairs and profiteroles, as well as a topping for cupcakes, a layer for sponge cakes, and decoration for hot chocolate and coffee.

Chill the mixer or whisk attachments in advance. Place very cold cream that has been in the refrigerator for at least an hour in a small bowl. Set it in a larger bowl filled with ice, and whip the cream until it becomes fluffy. Add powdered sugar with vanilla, continuing to whip. Stop the mixer or stop whipping the cream as soon as it starts to hold on the whisk, without allowing yellow spots to appear - otherwise, it will turn into butter.

The cream for dessert should be very cold. Before serving, you can garnish it with cinnamon and add fruits and vanilla.