This recipe for Chantilly cream is a simple combination of double or whipping cream, vanilla and icing sugar. It gives a sweetened whipped cream to serve with dessert and cakes and works particularly well with summer berries on a meringue or pavlova. Be warned that adding icing sugar makes the cream stiffen quicker than usual and the cream will continue to stiffen after you stop beating so go carefully.
Makes enough to serve 4 – 6 as an accompaniment or top 1 Pavlova
Link to measurement conversion chart
Ingredients
- 150ml double cream – or whipping if you prefer
- 2 tbsp Icing sugar
- Vanilla essence
You will also need
- a mixing bowl
- a hand or electric whisk
Method
- Pour the cream in a mixing bowl
- Add a few drops of vanilla essence, less is best here.
- Sprinkle on the sugar then beat until soft peaks start to form, this will not take long.
- Either transfer to a serving bowl or use as needed in a dessert, cake or piped decoration
- Eat and enjoy!
Serving suggestions and variations
- I like to use Chantilly cream with meringues or inside a sponge sandwich cake. It is particularly complimentary if you are using fresh or frozen berries of any kind, peaches and apricots.
- It makes a great addition to a cold dessert or topping for trifles.
- It can be used instead of clotted cream in a cream tea.
- If you want a different flavour substitute the vanilla for a splash of flavoured liquor
Acknowledgements
Chantilly cream is named for a small French town outside Paris that is famed for its whipped cream. Therefore I acknowledge the French for this one, and it tastes great.
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