French Chantilly Cream Recipe
Crème Chantilly is whipped cream sweetened with powdered icing sugar and flavoured with vanilla. Easy to make, this French whipped cream is a must on all your desserts. It's light, sweet and airy. Absolute magic!
Ingredients
- 480 ml double cream (heavy cream) (cold)
- 30 g powdered icing sugar (or caster sugar) (or caster sugar)
- 1 tsp vanilla bean paste (or extract)
Instructions
- 1
Note: If your kitchen is very warm then refrigerate your bowl and whisk 20 minutes prior to whipping the cream.
- 2
Add the cream. Add the cream into the bowl of a stand mixer fitted with the whisk attachment (or a large bowl if whisking by hand or with an electric hand beater.
- 3
Add the sugar and vanilla. Sift into the cream the powdered icing sugar and add in the vanilla bean paste.
- 4
Whisk to soft or firm peaks. Whisk on medium to high for 2 minutes or until the cream starts to thicken and aerate. Whip to soft peaks or slightly longer to firm peaks. Refrigerate until ready to use.
Cook it from the original
This recipe comes from emmaduckworthbakes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on emmaduckworthbakes.com