The Whipped cream is a whipped Heavy cream that is usually used to make the entremets cream as the Bavarian cream ..etc.
The Chantilly cream is a whipped cream with icing sugar added, that is used for decoration or to stuff pastries.
I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures, I suggest you to use a scale that indicates the weight in grams.
- 250 g Heavy Cream
- 50 g Sugar
- Before all steps, put the mixing bowl and the beater in the freezer for 15 Minutes,
- Put the heavy cream in the cold mixing bowl and start whipping.
- When the cream becomes to look like a cloud, in this stage you get a Whipped cream (don’t whip more than necessary, you could turn your cream to a butter)
- start adding little by little the icing sugar until you get a Chantilly cream.