Monday, July 23, 2012

Chantilly Whipped Cream Icing

This is my own recipe for stabilized whipped cream icing. If you like whipped cream or whipped bakery icing, you will love this on your cakes/cupcakes. Now, I say stabilized...however, that means stabilized in temperatures less than 80 degrees. This is not an icing to sit outside all day at a birthday party or bbq. That's my disclaimer to melted icing.

1 quart of heavy whipping cream
1/4-1/3 cup white granulated sugar
1 tablespoon vanilla extract

1. First place your mixing bowl and the wire whip attachment in the freezer for 10-20 minutes. It needs to be cold.
2. Pour cream into mixing bowl and start by mixing very slowly, speed 1 or 2 depending on your mixer. (If this is a stand mixer it will only take about 3 minutes. If you are using a hand mixer it could take much longer.
3. As your cream starts to thicken, turn up the speed on your mixer. On my kitchen aid, I kick the speed up to about a 6. Beat until you reach a soft peak where the cream is just starting to hold a shape. At this point add vanilla and sugar to taste, as sweet as you like it.
4. Continue to beat cream until stiff peaks form. Beat an additional 30 seconds to 1 minute, until it is very, very stiff. Stop here. Do not overbeat your cream. If you think you have done this, you will definitely know because you will end up with butter.
5. Ice cooled cakes, cupcakes, pies, fruit, or use as a dessert filling.

If you aren't using your whipped cream right away, store covered in the fridge. 
To color chantilly cream, add gel or liquid food color to the cream BEFORE whipping.
Do not layer colored cream on your desserts. It will bleed.
This can easily be flavored with almond, lemon, or any other extract instead of vanilla. 

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