Want a simple trick? Here we go! 🤩 Today, I’m sharing my super-easy recipe for making Chantilly cream that will enhance all your cakes and desserts. Recipe first (comment).👇

Pour the cold heavy cream into the chilled bowl.

Using a hand mixer, stand mixer, or whisk, beat the cream on medium-high speed until soft peaks form (about 2–3 minutes).

Add sweetened condensed milk:

Add 2 tablespoons of sweetened condensed milk and vanilla (if using).

Continue whipping until stiff peaks form, tasting and adding more condensed milk if you want it sweeter.

Serve or chill:

Use immediately or refrigerate. It holds up pretty well for several hours, even up to a day!

✅ Notes:
Use less condensed milk for a lightly sweetened cream or more if you want it dessert-sweet.

Perfect for topping cakes, pies, pancakes, fruit, or even eating with a spoon (we won’t judge).

This whipped cream is more stable than regular whipped cream because of the condensed milk!