Chantilly Cream
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. It is great on the top of a Pavlova, with Scones and jam, or as filling in a cake, along with Lemon Curd
Servings Prep Time
20servings 10minutes
Servings Prep Time
20servings 10minutes
Ingredients
Instructions
  1. Add all ingredients into the bowl of your mixer
  2. Mix on medium speed until soft peaks form.
  3. Enjoy!
Recipe Notes

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.

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