- Hey bakers, John Kanell
from Preppy Kitchen here and today we're making
one of my favorite treats! It's whipped cream, also
known as Chantilly cream. We're gonna be going over
some of the ways to flavor it, what kind of sugar to use,
and, most importantly, how do you decorate a cake with it? It is one of my most
frequently asked questions and all you have to do is one little trick to make it so much more stable
while still being delicious, and no, it's not gelatin. Okay, let's get started! In this demo recipe, I'm using two cups of cold heavy whipping cream into the bowl of your stand mixer or, oooh, this is super thick. If you're in America watching this, the Kroger whipped cream is crazy. They stabilize it with,
I think, Carrageenan so it's like, very creamy! You can use powdered
sugar or granulated sugar. I actually prefer powdered sugar because it has some corn starch in it and that helps to stabilize
the whipped cream a bit. If you're decorating a cake,
you don't want things slipping and sliding as time goes on, so stick with the powdered sugar. You can make it a little
bit sweeter if you want. I like my whipped cream
very, just slightly sweet so it's gonna be a quarter a cup, but you could easily
double it to half a cup or even go crazy if you have a sugar tooth and add a little bit more Okay, we're gonna whip this up. Start on low, move to high. You might want to cover it up, 'cause it will splatter on you. (mixer whirring) And the main thing is just to watch. Don't walk away from this because if you do, it can over-whip and things will turn kind
of cheesy and curdle up. It'll still taste okay but it
will not look pretty at all. It'll turn into cheese, basically. (mixer whirring) You have to keep watching it, though. Okay. So let's take a look
and see where we're at. This is just about done. You could add a little bit
more whipping in there, but what we're gonna do is flavor it. I'm reserving about maybe
like two thirds of a cup of this whipped cream to
flavor a bit differently, but the rest of it will be
plain old delicious vanilla. I'm adding in about a teaspoon and change. (mixer whirring) All right, I mixed it for
maybe like 10 seconds extra and that is as firm as I wanna go. This whipped cream is very stable now. This is like the softer side. Perfect for eating, it's delicious. This is on the firmer side
and if you keep whipping it, it's gonna curdle, so this
is as close as you wanna go. And it's also good for piping. This'll keep a nice shape and
you can top a cupcake with it, do whatever you want. But now, let me address the question that I get so often it's shocking. How do you decorate a
cake with whipped cream? People try this all the time because whipped cream is delicious and frosting is just too sweet and heavy for a lot of palates. Even for me, I really
prefer a whipped cream cake. But it's so frustrating
because, what happens? It collapses. I had some cake-tastrophies
when I started out as a blogger, 'cause I wanted that
light whipped cream taste, and then I'd put one
layer on, it was okay, put the second layer on,
and it was a catastrophe. It just fell apart. So to stabilize my whipped cream, I'm using a secret ingredient
and that's mascarpone cheese. It tastes just like whipped cream, however, the thickness is pretty crazy. There's a couple things you have to watch out for when you do this. Some brands are a little bit grainy. It should be very creamy,
creamy, wonderful cheese. If you have the grainy version, it's not gonna be the best for this. Spread it on some toast,
do whatever you want, or carefully fold it in,
but try not to over-whip it, because it will curdle. This is nice and creamy. It's a little bit thick. I'm gonna break it up into a
bowl and just mush it around. So there's no lumps and it's kind of, just a bit smoother, if that makes sense. The other trade off that you can see is the mascarpone is ever so slightly yellow. It's not pure white. So if you're trying to get
a white whipped cream cake, you want to avoid the mascarpone. It's not the best choice for that. But the taste is amazing! Okay, I'm gonna add this
into my whipped cream now. You can either fold it in or give it the quickest of whips on low. Just don't over mix it. That's the important thing. (mixer whirring) That's good. The rest of it I'm gonna do by hand just to make sure it's totally homogenous. Okay, so use your spatula, and just fold the whipped
cream into the mascarpone. Once you see it just nice
and uniform, you're done. Don't overdo it. With this frosting you can
make delicious berry cakes, any kind of light, summery flavor, and your cake will hold up. I'm just gonna caution you, though, it doesn't last forever,
so this is a whipped cream that you want to make just before serving or maybe a few hours ahead. The longer it's in the fridge, it will start losing a bit of consistency and it'll become a bit yellower. All right now that this is done, I want to show you a variation because you do not have to use vanilla. Rose water's actually a traditional European and English flavoring. Vanilla wasn't common until
a few hundred years ago, so roses were aplenty, very
easy to make rose water. Just add in a tiny drop. Don't go overboard because
it's really strong. (upbeat music) Mix it in. Hmm, and now you have Mmmmm. I'm gonna add another drop. This is all for me, so I'm
gonna be double dipping. Okay, there we go. That is so nice. Oh my gosh. Have it with something
with pistachios in there. Have it with anything you want. This is actually my favorite,
even more than the vanilla because the aftertaste
in it is just gorgeous. If you're in the grocery store and happen to be passing
by the spice aisle, check out orange blossom water. It is so underutilized
but an amazing addition and perfect for a Chantilly cream. What about some coffee? Use a little bit of espresso powder and your mind will be
blown, it is so good. So sad because I will be eating the entire bowl of whipped cream. I'll space it out over time and have a couple like crackers in between though so it won't be disgusting. If you like this recipe,
check out my berry cake. It has that fortified
whipped cream frosting, with berries, a really nice vanilla cake with almond flour in there
as well, and it's delicious. If you like my videos,
hit that like button, subscribe, and I'll see you soon. Mmmmm.
