Ingredients for Chantilly Cream Creme Chantilly
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How to Make Chantilly Cream Creme Chantilly
- Chill your heavy cream in the refrigerator for at least 30 minutes before starting. This is crucial for achieving stiff peaks.
- In a chilled stainless steel, glass, or ceramic bowl, combine the heavy cream, powdered sugar, and vanilla extract (or liqueur).
- Using a hand mixer or electric mixer, begin beating the cream on low speed. Gradually increase the speed to medium-high.
- Continue beating until soft peaks form. The cream should hold its shape when the beaters are lifted, but still be soft and fluffy. Over-whipping will result in a grainy texture.
- Gently fold in any additional flavorings or extracts if desired.
- Once whipped, transfer the Chantilly cream to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cream to fully set.
- If the cream separates slightly after refrigeration, simply re-whip gently until smooth.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
64g
Fat
274g
Carbs
7g
