Make Chantilly Cream that WONT MELT! 

Oh,wow! U answered my question before I even asked.ty👍

If you want fluff-ier whipped cream try cream with 38% fat. Normal supermarket cream is around 33% so needs stabilising for cakes, 38% is a lil creamier/thicker (taste wise) but doesn’t need anything else for thickening. I’d recommend thick yoghurt or mascarpone like this recipe but yeah. Now if you’re looking for that SUPER airy MOST Asian bakery-style cream then you have to buy mock cream or fake cream, those are not dairy cream and use starch to get it so stabilised. Great for piping flowers and stuff if you don’t like the texture/heaviness of buttercream. 😊

@@notwithoutmyfather9855☝️

yah

That's _because_ you added extra sugar 😂

Have you found it ?

It's a tinge grainy but barely

You’re over whisking 🥺

You overmixed, for this recipe I recommend bashing and scraping the mascarpone first in case of any lumps. Sugarlogie has a great video on all sorts of whipped cream stabilising methods. But yes you’re over mixing it, get it to soft or medium peak and take of the whisk and whisk by hand for like 2-5 times and check for consistency. It’s rlly to overmix in the last stages when you use electric. 😅