Whipped Cream
also called whipped cream · sweetened whipped cream · chantilly cream · creme chantilly · crème chantilly
Three ways to read this recipe
The table
| 1 cup(240 mL; 36% fat or better)heavy cream | chill the cream, the bowl and the whisk 15 min | whip 3 min to soft peaks | whisk in the sugar, whip 1 min to medium |
| 2 Tbs(15 g)confectioners sugar | |||
| 1 tsp(5 mL)vanilla extract | |||
| 1 pinchfine sea salt | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.
Pans and tools
1chill the cream, the bowl and the whisk 15 min
3whisk in the sugar, whip 1 min to medium
goes in with what step 2 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- 19 mintwo waits that overlap count once
- Needs you
- 4 minthe rest you can walk away from
The recipe itself says 25 min.
chill the cream, the bowl and the whisk 15 min
15 minwalk awayfrom the start
whip 3 min to soft peaks
3 minneeds you15 min in
whisk in the sugar, whip 1 min to medium
1 minneeds you18 min in
- needs you
- you can walk away
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
You'll need bowl · whisk
Goes with
See how it is written
>> title: Whipped Cream
>> category: Toppings & Pickles
>> tags: cream, dessert, topping, no-cook, make-ahead
>> counters: Diner, Bakery
>> aka: whipped cream, sweetened whipped cream, chantilly cream, creme chantilly, crème chantilly
>> pairs-with: apple-pie, french-vanilla-ice-cream
>> servings: 8
>> time: 25 min
>> step.1: chill the cream, the bowl and the whisk 15 min
>> step.2: whip 3 min to soft peaks
>> step.3: whisk in the sugar, whip 1 min to medium
Chill @heavy cream{1%cup}(240 mL; 36% fat or better) in a metal #bowl{} with the #whisk{} in it ~chill{15%min}. Warm cream whips to twice the volume and falls back down within the hour; cold cream holds through dessert.
Whip @&(~1)cold cream{} ~whip{3%min}, starting slow and finishing fast, until it holds a peak that folds over on itself.
Whisk @confectioners sugar{2%Tbs}(15 g), @vanilla extract{1%tsp}(5 mL) and @fine sea salt{1%pinch} into @&(~1)soft whipped cream{} ~whip{1%min}, to medium peaks that stand with a slight curl. Confectioners sugar rather than granulated: the cornstarch in it is what keeps the cream from weeping on the plate.