Chantilly Cream 샨틸리 크림 シャンティリークリーム
Chantilly cream is quick, easy and often used with scones, cupcakes, ice cream, waffles, pancakes, pies, cheesecakes, milkshakes, sundaes oh the list goes on and on. It adds an extra layer of sweetness (never a bad thing) where plain whipped cream just won’t cut it. Infinitely better than ready whipped cream in a spray bottle and even the extra thick variety of cream you can get in supermarkets.
It’s super quick, taking only 4 or 5 minutes from start to finish and you will be an expert in making it in no time at all. A great tip is to use an electric whisk if you have one. If you don’t, you’d better buy one. It is because they are relatively inexpensive to buy and will save you all kinds of time in the kitchen. It is still possible to make chantilly cream without an electric whisk, but your arms will get stiff before the cream does.
Watch My Easy Chantilly Cream Recipe Video (2m 14s)
If you do use an electric whisk, be careful not to overdo it or you will be left with sweetened butter. Use the highest speed setting only for the first 1-2 minutes, and then turn it down to low until stiff peaks are formed. When ready, you will be able to turn the bowl upside down without the chantilly cream falling out (Bake Off tip! Thank you Mary Berry.) The only problem you will have is once you have made it, your family will keep asking you to make it again and a again. Enjoy!
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- 300ml Whipping Cream/Double Cream
- 40g Icing Sugar
- 1 teaspoon Vanilla Extract
- Pour whipping cream/double cream, icing sugar and vanilla extract into a large bowl.
- Whisk with an electric whisk on high speed for the first 1-2 minutes and then lower the speed to the lowest setting and whisk until stiff.