Print Recipe

Chantilly Cream

RG

Ingredients

Chantilly Cream

  • 1 cup cream
  • 1 tablespoon granulated sugar or vanilla sugar
  • 1 teaspoon vanilla extract

Chocolate Chantilly Cream

  • 1 tablespoon cocoa
  • 3 tablespoons confectioners' sugar or vanilla sugar
  • 1 1/2 cups cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Chantilly Cream: In a cold bowl and using cold beaters, whip cream, sugar and vanilla extract on high speed to medium-stiff peaks.
  2. Store, covered with plastic wrap, in the refrigerator until ready for use, up to 24 hours.
  3. Chocolate Chantilly Cream: Sift together cocoa and confectioners' sugar. Mix into 1/4 cup of the cream, stirring until cocoa is completely dissolved.
  4. In a cold bowl and using cold beaters, whip remaining cream on high speed to stiff peaks while slowly pouring in the cocoa mixture and vanilla extract. The mixture will have medium-stiff peaks.
  5. Store covered with plastic wrap in the refrigerator until ready for use, up to 24 hours.

Yield: 2 cups Chantilly Cream; 3 cups Chocolate Chantilly Cream


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