Creme Chantilly

Krista Hiner

By
@KHiner

This recipe comes from Rose Levy Beranbaum's 'Cake Bible' and makes a sweetened whipped cream that will keep in refrigerator several hours without separating. Do not attempt without using HEAVY WHIPPING CREAM. Garnish fruit, pies, cupcakes, ice cream, milkshakes, waffles, hot chocolate, jello, puddings and filler for layer cakes.


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Serves:

2 cups

Method:

No-Cook or Other

Ingredients

1 c
heavy whipping cream
1/2 tsp
pure vanilla extract
1 Tbsp
white sugar

CHOCOLATE WHIPPED CREAM

1 1/2 Tbsp
cocoa powder
1 1/2 Tbsp
white sugar

RASPBERRY WHIPPED CREAM

1/2 c
raspberry jam

STRAWBERRY WHIPPED CREAM

1/2 c
lightly sweetened strawberry puree

Directions Step-By-Step

1
Combine whipping cream, vanilla, and sugar in large mixing bowl and stir. Cover and chill in refrigerator for 30 minutes. Once chilled, beat the mixture until stiff peaks form.
2
For chocolate: add cocoa powder and additional sugar to above mixture and chill for 1 hour for cocoa to dissolve. Beat until stiff peaks form.
3
For raspberry or strawberry: beat the whipped cream only until soft peaks form, then add raspberry or strawberry puree a little at a time and beat until stiff peaks form.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: French
Other Tag: Quick & Easy