Whipped cream - with stabilised option

Recipe video above. My recipe for whipped cream that I use for "everything". It's actually Chantilly cream, the French name for whipped cream that's lightly sweetened and flavoured with vanilla. Use to decorate cakes, pipe onto cupcakes, dollop on fruit and swirl onto sundaes!⚠️ IMPORTANT: You MUST use whipping cream, not pouring cream that cannot be whipped! Check the carton label - they should say if the cream is for whipping. Some readers have had issues with the cream not whipping and I suspect that is the reason. 😢Stabilised whipped cream - To make whipped cream hold its fluffy texture and piped form for 2 to 3 days (it won't deflate or melt), stabilise it by adding mascarpone. It won't alter the flavour or texture. Other methods (like cornflour/cornstarch, gelatine) are unreliable or not as pleasant to eat.Yield - Cream doubles in volume when whipped. So 1 cup cream (250ml) = 2 cups whipped (500ml).

Unbalanced

% Daily Values based on a 2,000 calorie diet