Whipped cream is more or less just like creme chantilly. The only difference is that whipped cream is usually firmer--creme chantilly should be at no more than soft peaks. I don't really consider this a recipe.
What You'll Need
heavy whipping cream
sweetener of your choice
pinch of salt
splash of flavoring (vanilla, other extract, liqueur, etc)
maybe some cinnamon, nutmeg, whatever, depending on what your whipped cream is going on/in.
How To Do It
Put your cream, pinch of salt and a bit of the sugar in a metal bowl set in another larger bowl of ice water. This is an ice bath. It will keep your cream from whipping too quickly, minimizing the chance of over-whipping and ending up with butter.
Take your balloon whisk
and whisk well until cream starts to thicken. Taste, and add more sweetener (if needed) plus your chosen flavorings. Continue whisking until it's as thick and as flavorful as you want it. Do be careful, even with the ice bath keeping things nice and cold, you could still overwhip, so don't go past stiff peaks. If you're going to be folding or whisking in anything else, don't go past medium peaks. Overwhipped cream is grainy. Way overwhipped cream is butter and whey.
PS You can do this in a mixer, too, but unless I'm whipping more than a quart of cream, I use a whisk. I think a whisk gives you better control. Plus, it's gratifying to do it by hand. And honest, it shouldn't take longer than a couple of minutes, as long as your whisk has lots of wires and you've got your trusty ice bath.
Ideas To Try
Use brown sugar and some cinnamon--top apple pie with this
Use 10X and some chambord--spoon this over berries
Use honey and some powdered ginger--use on fresh peaches or peach cobbler or pie
Use salt and freshly ground black pepper. Leave out the sugar--now you have a nice little savory cream garnish for veggies or quiche or soup!
Sift in some cocoa powder while whisking. Now you have chocolate whipped cream.
Use maple syrup as your sweetener and maybe some cinnamon and/or nutmeg. Top pancakes with this.
You get the idea--have fun!
***To make whipped cream that stays firm and doesn't weep, one that you can pile high without fear of its melting all over the place, try stabilizing your cream with gelatin.***
and whisk well until cream starts to thicken. Taste, and add more sweetener (if needed) plus your chosen flavorings. Continue whisking until it's as thick and as flavorful as you want it. Do be careful, even with the ice bath keeping things nice and cold, you could still overwhip, so don't go past stiff peaks. If you're going to be folding or whisking in anything else, don't go past medium peaks. Overwhipped cream is grainy. Way overwhipped cream is butter and whey. 