Chantilly Cream (Creme Chantilly)

"This is the classic, simple, sweetened whipped cream. I think it's the first thing I ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy dessert. Recipe can be doubled, tripled, quadrupled - just however much you need -keep the proportions of sugar and vanilla. You can use a liqueur instead of vanilla. It is easiest to make when the cream is very, very cold."
 
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Ready In:
5mins
Ingredients:
3
Yields:
1 cup
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ingredients

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directions

  • Combine all ingredients.
  • Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
  • It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
  • Once the cream is whipped, cover and store in the fridge.
  • If it separates slightly, just rewhip to restore its thickness.

Questions & Replies

  1. If I use this as a filler can it be used the day before cake is eaten
     
  2. Daughter's wedding in florida in 10 days. making an italian cream pastry w/fruit berry topping. Would this cream recipe work and how long would it keep it's stiffness? how far in advance can I make this & refrigerate it and then leave it on the table at the reception?? Thank you for your help in advance. Mother of the bride
     
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Reviews

  1. Can this cream be made in a blender?
     
  2. Very easy to make, and got rave reviews! I love this recipe!
     
  3. This was very easy and tastes fantastic! I will never use that nasty processed Cool Whip stuff again. Thanks for sharing :)
     
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