Creme Chantilly

Name: Creme Chantilly
Yield: 2 cups
Cuisine: French
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

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 votes0

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
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
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How to Make Creme Chantilly

Step-by-Step

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.

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