Ingredients (~6 servings)
- ~2 lbs fresh strawberries
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 1/2 tsp vanilla extract
Prepare the Strawberries
Thoroughly wash and dry all of the strawberries, as water on the strawberries will dilute the cream.
Remove all of the tops of the strawberries and cut them in half or quarter them depending on their size.
You want to cut them into bite-sized pieces, so it’s easier to eat with a spoon or to dip into the cream.
Make the Chantilly Cream
Combine the cold cream and vanilla in your stand mixer bowl.
Sift the powdered sugar into the bowl, which prevents the sugar from creating lumps that do not dissolve.
Use the medium-low speed on your mixer until the cream begins to thicken.
Then, gradually increase the speed to high.
Beat the cream until it is just before forming stiff peaks — when finished, the cream should have enough stiffness to hold its shape and yet be soft and creamy.
You do not want to over-beat the cream or you will have butter, not cream.
Fine-Tune the Consistency
To achieve the proper piping consistency for your cream, finish mixing using a hand whisk for approximately 30 seconds.
Using a whisk gives you a far greater degree of control than using a stand mixer, and you may stop as soon as the cream reaches the correct thickness.
When finished, the cream should hold soft peaks and feel smooth and luxurious.
Serving
You have two options when it comes to serving the cream: you can either place it in a bowl so that people can dip their strawberries into the cream, or you can layer the strawberries with the cream in individual servings.
Regardless of how you choose to serve it, be sure to serve it immediately, as this is when the cream is at its best texture.
Strawberries and Cream
Ingredients
Ingredients (~6 servings)
- ~2 lbs fresh strawberries
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 1/2 tsp vanilla extract
Instructions
- Wash and dry strawberries completely, then hull and slice into bite-sized pieces.
- Add cold cream and vanilla to stand mixer bowl.
- Sift in powdered sugar.
- Mix on medium-low speed until thickened, then increase to high speed.
- Whip until just before stiff peaks form.
- Finish with hand whisk for 30 seconds until cream holds soft peaks.
- Serve cream in a bowl with strawberries on the side for dipping or layer in individual dishes.
- Serve immediately.
