Creme Chantilly
1 photo of Creme Chantilly
By
Krista Hiner
@KHiner
8
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.
Ingredients
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1 cheavy whipping cream
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1/2 tsppure vanilla extract
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1 Tbspwhite sugar
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CHOCOLATE WHIPPED CREAM
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1 1/2 Tbspcocoa powder
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1 1/2 Tbspwhite sugar
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RASPBERRY WHIPPED CREAM
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1/2 craspberry jam
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STRAWBERRY WHIPPED CREAM
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1/2 clightly sweetened strawberry puree
How to Make Creme Chantilly
- 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.
- 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.
- 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.
