Angela and I are SO on the same page as far as being passionate about making real whipped cream and I love the tips she shares today on how to make it perfectly.
Fresh whipped cream is a delight that I refuse to do without.
So many options come to mind when I imagine it; molten chocolate desserts, a dollop floating on top of a strong cup of coffee or atop a piping hot chocolat chaud in Paris. I know everyone swears by Angelina’s in the Tuilleries Gardens but I do love to enjoy mine on the busy Boulevard Montparnasse at le Select. Early Sunday mornings while others are finding their way home are the best… just you, the resident cat and a pitcher of hot chocolate and of course, Chantilly as the French call it.
Easily pronounced: Shawn-tee-yee.
Fresh whipped cream does something to a chocolate dessert that ice cream cannot do. It’s light, it’s refreshing but it knows its place. Off to the side. Polite. Not vying for attention like a big scoop of ice cream. And it’s much more accommodating, able to subtly change to compliment the chocolate just so. I adjust mine all the time depending on the type of chocolate or beverage I am working with. I love to make my Chantilly a little sweeter for a cup of coffee or dark hot chocolate. I have a handful of dark chocolate French style cakes that I enjoy making and I will make it a little sweeter then too as I typically used 72% cacao chocolate bars in the recipes. If I am making a milk chocolate based dessert than I will tone down the sweetness of my whipped cream since milk chocolate is plenty sweet on it’s own.
You simply have to make your own. Store bought just won’t do and there are two delightfully easy tips passed down in our family (and perhaps yours too) that help to create the perfect whipped cream.
Whipped Crème/Crème Chantilly:
One pint of whipping cream (organic if available)
1-3 tablespoons of powdered sugar
Optional ½ teaspoon of vanilla for additional sweetness
One egg white
Tip #1
Rinse your beater and bowl and place in the freezer until lightly frosted. Make sure there is not residual water in the bottom of your bowl before you freeze it, as you don’t want water mixing with your whipping cream.
Tip#2
When peaks begin to form add an egg white to the cream as you finish mixing. This will keep your Whipped Cream or Crème Chantilly from separating. Really! In fact you can keep it in the fridge for a couple days and it will still look and taste great!
Try to resist eating it with a spoon!
Just another tip.
If you add 3 tablespoons of real lemon juice, not the fake stuff in the plastic bottle, it will be mouthwatering. I learned this from my grandma who cooks almost all day everyday.
♥Mary