Chantilly Cream
- Replies 0
This Chantilly cream is so good and so versatile to use on top of fruit , between cake layers or even eclairs the usage us endless
Ingredients
- 1 cup thickened cream, cold
- 1/2 cup icing sugar sifted
VANILLA FLAVOUR – CHOOSE ONLY ONE
- 1 vanilla pod , seeds scraped
- 1 tsp vanilla bean paste (I use this most)
- 1 tsp vanilla extract (best economical option)
FOR STABILISED CHANTILLY CREAM
- 1/3 cup mascarpone, fridge cold
- ( this is optional makes the Chantilly cream more stiff eg when used in eclairs it is more firm and won't drop out if eclairs )
Instructions
- Place all the Chantilly Cream ingredients in a bowl, including mascarpone if making the stabilised version. Whip using an electric beater on medium high for 2 minutes, moving the beater around the bowl, or until stiff peaks form . Ready for use!
- To use – Fill a piping bag with nozzle of choice and pipe. Spread onto cakes or dollop on a bowl of fruit or onto pies!
