1 quart Heavy cream, chilled
3 ounces Powdered sugar
2 teaspoons Vanilla extract
Yield: 2 quarts
1. Place the cream in a chilled mixing bowl. Using a balloon whisk, whisk the cream until slightly thickened.
2. Add the sugar and vanilla and continue whisking to the desired consistency. The cream should be smooth and light, not grainy. Do not overwhip.
3. Crème Chantilly may be stored in the refrigerator for several hours. If the cream begins to soften, gently rewhip as necessary.
4. Yield: 2 - 2 1/2 qt.
Notes: Variation:
Chocolate Chantilly -- Melt 1 pound 2 ounces (540 grams) bittersweet chocolate to 120°F (49°C) and remove from heat. Whip the heavy cream to medium peaks. Whisk one quarter of the whipped cream into the chocolate vigorously. Gently fold in the remaining cream. This mixture will have the texture of velvety ganache.
3 ounces Powdered sugar
2 teaspoons Vanilla extract
Yield: 2 quarts
1. Place the cream in a chilled mixing bowl. Using a balloon whisk, whisk the cream until slightly thickened.
2. Add the sugar and vanilla and continue whisking to the desired consistency. The cream should be smooth and light, not grainy. Do not overwhip.
3. Crème Chantilly may be stored in the refrigerator for several hours. If the cream begins to soften, gently rewhip as necessary.
4. Yield: 2 - 2 1/2 qt.
Notes: Variation:
Chocolate Chantilly -- Melt 1 pound 2 ounces (540 grams) bittersweet chocolate to 120°F (49°C) and remove from heat. Whip the heavy cream to medium peaks. Whisk one quarter of the whipped cream into the chocolate vigorously. Gently fold in the remaining cream. This mixture will have the texture of velvety ganache.
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