Sweet Chantilly Cream Is Minutes Away
Friends. Making a sorta, kinda healthy dessert of berries and cream is so easy. The cream we are making today is a whipped cream… and because we’re adding vanilla, this cream is actually called a Chantilly cream. You only need three ingredients and a mixer. Sweet Chantilly cream is just minutes away!
Have you ever read the ingredients in that most delicious, whipped cream in a plastic tub from the grocery store? One well known brand’s ingredient list starts with water and, of course, has high fructose corn syrup. Yeah. Stop using store bought whipped cream (I don’t know what they are actually whipping). Homemade whipped cream is effortless, so good, and you know exactly what’s in it.
What You Need To Make Berries and Cream
- Berries – I love berries! It’s always best to buy produce in season if you can, so purchase what is available. Black berries, blueberries, raspberries, strawberries, even peaches (not a berry) would work.
- Heavy Cream – To make this recipe, you really need cream. Milk cannot be substituted. A little cream will go a long way, the recipe doubles the amount of cream used.
- Powdered Sugar – Again, this is a specific ingredient. Granulated sugar will not work because it won’t mix in with the cream.
- Vanilla – I like to use pure extract, but it can be a bit pricey. Imitation vanilla will work as well and is a little easier on the wallet. But remember, imitation comes with a list of ingredients, which we are trying to avoid.
- That’s it!
How To Make Berries and Cream
Start with a chilled bowl and mixing paddles. The cream needs to stay cold to keep its shape. In fact, as I was shooting the final images with the cream on the fruit, I had to rechill the whipped cream. I have stainless steel bowls, but I’ve made this in ceramic ice cream bowls. Both chilled enough in less than 20 minutes.
Starting with cold equipment, add the heavy cream, powdered sugar, and vanilla extract to the bowl. Using an electric mixer, handheld mixer, or whisk, whisk on low speed for 3 minutes.
The first image shows what you get after mixing for 1 minute, the second is after 2 minutes of mixing on low speed. You can see how the cream is already starting to thicken and coat the mixing paddles.
The first image in this group shows how the cream really starts to thicken after 3 minutes. This will happen quickly. At this point, increase the speed slightly, and continue to mix for another 2 minutes. The next image is after 4 minutes of mixing.
Finally, after 5 minutes of mixing, the whipping cream, sugar, and vanilla have thickened to the final state. The heavy whipping cream is thick enough to stick to a spoon and will have stiff peaks. Be careful not to over mix at this point.
Rinse your choice of berries in a colander and place the berries in serving dishes. Top each serving with a generous dollop of freshly made whipped cream. Enjoy!
Tips, Tricks, & FAQs
- Store Leftovers. Keep the fruit and whipped cream separate until ready to serve. Extra whipped cream can be kept in a sealed container. If it separates, chill the cream, and give it a mix.
- Hand Whisking Cream. Yes, you can use a hand whisk heaving whipping cream, but it will take a good, strong arm. I’ve done this plenty of times. Be patient and keep whisking.
- Take It Up A Notch. Try other extracts or flavorings like mint, orange, lemon, or maple. Add food coloring for a twist or to accentuate the flavor (green food coloring with mint extract)
- Tasty Topping. Of course, homemade whipped cream would also be tasty on pies, waffles, pancakes, sundaes, pudding, on and on…
Berries and Cream
Equipment
- measuring cup
- measuring spoons
- large bowl – metal or ceramic to chill
- electric mixer or handheld mixer (whisking as last resort)
- Colander
Ingredients
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1/4 teaspoon vanilla extract Alternative: imitation vanilla
- 24 oz mix of berries (blueberries, raspberries, blueberries)
Instructions
- Just Chillin'. Start by chilling a metal or ceramic dish in the freezer, about 20 minutes. Include the mixing paddles or whisk as well.
- Measure. Once the bowl is chilled, measure and add to the bowl the heavy whipping cream, powdered sugar, and vanilla.
- Slow Mixing. Using an electric mixer or handheld (what I use), mix the cream on a low speed for 3 minutes. I have 5 speed settings, so I mix the cream at speed level 1.
- Speed It Up. At the 3 minute mark, the cream should begin to thicken. Increase the mixing speed up a bit. I increase the speed from speed level 1 to speed level 2 or 3. Continue to mix for an additional 2 minutes.
- Berries. Rinse the berries in a colander. Divide the berries into four 6 oz servings. Top each bowl of berries with a generous 1/2 cup of freshly made whipped cream.
