Whipped Cream - Chantilly Cream
Exercise Checklist:
Estimated Time
5 minutes
7 oz of Whipped Cream
  • 6 oz of Heavy Cream
  • 1 tblsp of Granulated Sugar
Tools & Equipment
  • Balloon Whisk
  • Large Mixing Bowl
  • Measuring Cup
  • Dry Measuring Spoons

In this exercise, we will put some of our dairy education to work and learn How to make Whipped Cream from Scratch! The essential operation is to use a Whisk to put air into the cream (Aerate).

Any Cream that is above 30% butter fat can be whipped up with an Egg Beater or Whisk into Whipped Cream. Cream sold in stores specifically as Whipping Cream has typically at least 30% butter fat but not more than 36% butter fat. Heavy Cream with 40-41% butter fat, can also be used to make Whipped Cream. Some chef's combine the two types to make a custom, slightly richer, slightly thicker blend.

In the Instructional Video, Teaching Chef begins with 6 oz of Heavy Cream and 1 tablespoon of Granulated Sugar, a whisk and a mixing bowl and then beats the two ingredients to Soft Peaks and finally Stiff Peaks to make Whipped Cream.

Teaching Chef uses Heavy Cream because he likes the richer flavor and because Heavy Cream does double duty around the kitchen. Frugality sees little sense in having two opened, quickly-expiring cartons of fairly similar creams. Economical Chefs use one type and adjust the preparations if necessary. Teaching Chef also adds sugar, though Whipped Cream can be made without sugar, because the sugar helps stabilize the Whipped Cream’s peaks and obviously lends a sweeter flavor, which many of us prefer. If you like your Whipped Cream less sweet, you can leave out the sugar and see how your peaks manage. They should do fine. As Teaching Chef mentions, a cold bowl and cold cream aids the aeration/whipping process.

Finally, Teaching Chef uses a hand whisk because he is a bit “Ol’ School” and wouldn’t be bothered breaking out a gadget for a little 6 oz. (170.1 g) portion of Whipped Cream . At home do it how you prefer. Break out the Electric Mixer or Egg Beater if it suits you. Make a slightly bigger batch to justify the extra effort. Fresh Whipped Cream brightens a lot of dishes. On the other hand, Whisking is exercise, technically.

After about 48 seconds of whisking Teaching Chef reaches the “Ribbon Stage” where you will see a trail in the cream as you drag the whisk through it. In 40 seconds more, at about the 3 minute 22 second mark in the video, Teaching Chef achieves “Soft Peaks” and then shortly thereafter, about 20 seconds more, “Stiff” or “Hard Peaks.” Most of us associate the hard peak stage with Whipped Cream.  All in all it took Teaching Chef a little under two minutes of whisking to make scratch Whipped Cream.

At home we might do it a bit slower but there is something to be said for fresh, which doesn’t contain Carageenan (a stabilizer from red sea weed) and over which you have more control over the composition, taste and texture of your end product and you save money too.

Teaching Chef’s process and preparation are almost exactly the same as for making Chantilly Whipped Cream. The only difference would be to add 1 teaspoon of vanilla extract to the initial 6 oz. of Heavy Cream and then whisk in a similar fashion.