Chantilly Cream and How to Make It

In yesterday's post I said that a put chantilly cream on my meringues, but I didn't explain how to make it. Today, I'm going to show you how.

It sounds difficult but it's not; I was making chantilly cream for years before I knew what it was.

Chantilly Cream

1 C thickened or whipping cream

1 Tbsp pure icing or confectioner's sugar (for gluten-free; ordinary icing sugar mixture is fine otherwise)

1 tsp vanilla extract.

Whip all ingredients together until your desired level of stiffness is reached. Keep a close eye as cream turns to butter very quickly.

Note: Ensure that you use pure vanilla, not the horrible synthetic vanilla that is available. To make your own vanilla use my recipe here.

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