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creme chantilly

KHiner avatar
Recipe by
Krista Hiner
@KHiner
Circleville, WV

This recipe comes from Rose Levy Beranbaum's 'Cake Bible' and makes a sweetened whipped cream that will keep in refrigerator several hours without separating. Do not attempt without using HEAVY WHIPPING CREAM. Garnish fruit, pies, cupcakes, ice cream, milkshakes, waffles, hot chocolate, jello, puddings and filler for layer cakes.

yield 2 cups
method No-Cook or Other

Ingredients For creme chantilly

  • 1 c
    heavy whipping cream
  • 1/2 tsp
    pure vanilla extract
  • 1 Tbsp
    white sugar
  • CHOCOLATE WHIPPED CREAM
  • 1 1/2 Tbsp
    cocoa powder
  • 1 1/2 Tbsp
    white sugar
  • RASPBERRY WHIPPED CREAM
  • 1/2 c
    raspberry jam
  • STRAWBERRY WHIPPED CREAM
  • 1/2 c
    lightly sweetened strawberry puree

How To Make creme chantilly

  • 1
    Combine whipping cream, vanilla, and sugar in large mixing bowl and stir. Cover and chill in refrigerator for 30 minutes. Once chilled, beat the mixture until stiff peaks form.
  • 2
    For chocolate: add cocoa powder and additional sugar to above mixture and chill for 1 hour for cocoa to dissolve. Beat until stiff peaks form.
  • 3
    For raspberry or strawberry: beat the whipped cream only until soft peaks form, then add raspberry or strawberry puree a little at a time and beat until stiff peaks form.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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