creme chantilly
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.
prep time
cook time
method
No-Cook or Other
yield
2 cups
Ingredients
- 1 cup heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon white sugar
- CHOCOLATE WHIPPED CREAM
- 1 1/2 tablespoons cocoa powder
- 1 1/2 tablespoons white sugar
- RASPBERRY WHIPPED CREAM
- 1/2 cup raspberry jam
- STRAWBERRY WHIPPED CREAM
- 1/2 cup lightly sweetened strawberry puree
How To Make creme chantilly
-
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.
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Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
French
Category:
Other Desserts
Tag:
#Quick & Easy
Ingredient:
Dairy
Method:
No-Cook or Other
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