Whipped Cream

Preparation info

  • Difficulty


  • Serves


Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

I find whipped cream stabilised with Chantifix® practical, but if you know it will be eaten right away, you can simply leave it out for a more traditional whipped cream.


  • 200 ml (7 fl oz) thickened (whipping) cream
  • tablespoons icing (confectioners’) sugar
  • 1 tablespoon Chantifix®, or other cream stabiliser (optional)
  • 1 teaspoon natural vanilla extract


At least 15 minutes before you begin, place the bowl and whisk in the refrigerator along with the cream. Combine the sugar and Chantifix®, if using. Begin whipping the cream with an electric mixer on a low speed. Increase the speed gradually while adding the sugar–Chantifix® mixture through a sifter to avoid lumps. Add the vanilla and continue whipping until the cream is firm.