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Chantilly Cream

The.french.connection's picture
All ingredients should be very cold
  Cream 50 Gram (1 Standard Cup)
  Castor sugar 2 Tablespoon
  Vanilla essence 1 Teaspoon
  Cold milk 4 Tablespoon
  Ice water 1 1⁄2 Tablespoon

1. Mix cream and milk in a chilled bowl.
2. Add sugar and water. Whip at medium speed for 1-2 minutes until it stands in soft peaks.
3. It can be made without milk by using heavy (thick) cream. Simply whip it with sugar and essence. Do not overwhip or it will turn into butter. Keep chilled until required. Keep 24 hours in refrigerator.
4. Chantilly cream is used for piping cakes, desserts, waffles, small tea cakes, sweet pancakes etc.

Recipe Summary

Difficulty Level: 
Cook Time: 
2 Minutes

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