Crème chantilly

Crème chantilly

By
From
PS Desserts
Makes
500 g
Photographer
Mark Roper

Ingredients

Quantity Ingredient
50g icing sugar, sifted
1 teaspoon icing sugar, to taste (optional)
500ml thickened cream, (35% milk fat)

Method

  1. Add the sugar and vanilla to the cream.
  2. Make sure the bowl you use is cold. (If it’s a hot day, it’s a good idea to chill the bowl in the fridge.) Pour the cream into the bowl.
  3. Whisk the cream by hand or in an electric mixer fitted with a whisk attachment until it starts to form a “ribbon” when the whisk is lifted. Continue to whisk carefully for another 30 seconds or until the cream holds very “soft peaks”. It is now ready to use as directed in the recipe.
  4. Continue to whisk past the “soft peak” stage for 2–3 minutes or until the cream holds its shape and is “spoonable” but still soft. It is now ready to use.

Notes

  • Always make sure cream is well chilled before using to reduce the chances of it splitting and curdling.

    It is best to whip cream close to you when you need to use it, but whipped cream will store well in the fridge, covered with plastic wrap.

    Take care to not over-whisk the cream or it will turn to butter. If you’re using an electric mixer, don’t turn your back on it!
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
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