Creme Chantilly

By Krista Hiner
@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:

2 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
1 1/2 Tbsp: cocoa powder
1 1/2 Tbsp: white sugar
1/2 c: raspberry jam
1/2 c: lightly sweetened strawberry puree

How to Make Creme Chantilly

Step-by-Step

1Combine 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.
2For chocolate: add cocoa powder and additional sugar to above mixture and chill for 1 hour for cocoa to dissolve. Beat until stiff peaks form.
3For 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.

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