Creme Chantilly

1
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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
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

How to Make Creme Chantilly

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.

Printable Recipe Card

About Creme Chantilly

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




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