I learned to make Chantilly Cream in cooking classes in high school. When I was in high school the girls took cooking and sewing classes and the boys took woodwork and metalwork. How times have changed
I have used this recipe over and over again, every time I need whipped cream for something I whip up a batch of Chantilly Cream – it’s just a little bit fancier than plain whipped cream and it is just as simple to make.
Chantilly cream is great for the top of Pavlova, with Scones and jam, or with Lemon Curd as a filling for a cake
I hope you enjoy it
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| Prep Time | 10 minutes |
| Servings |
servings
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- 250 ml thickened cream do not use light or cooking cream - it will not whip
- 1 tblspn sugar or caster sugar
- 1/4 tspn vanilla essence
Ingredients
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- Add all ingredients into the bowl of your mixer
- Mix on medium speed until soft peaks form.
- Enjoy!
Do not over-whip or the mixture will curdle and you will have to start again. You will know if it starts to curdle as it will start to appear grainy and will not be nice and smooth. As a side note, if you keep beating after it curdles, it will turn into butter (You would replace the sugar with a little salt instead)
This will keep in the fridge for a few days but is best used on the day it is made.
It is great on the top of a Pavlova, with Scones and jam, or as filling in a cake, along with Lemon Curd
Let me know how yours turned out and what you used it for. I'd love to see pictures.