Chantilly Cream

"How about a nice, fluffy Chantilly cream?"
Preparation20 min.
Тotal20 min.
Be the first to cook this recipe
  • Views331
  • Views per month1
  • Views per week1
  • Rating4 out of 5


  • cream - 1 cup (250 g)
  • powdered sugar - 1/2 cup (125 g)
  • milk - 2/5 cup (100 ml)
  • vanilla - 1 - 2 packets
  • jam - 2/3 cup (150 g) of sour cherries, you can substitute it with grated chocolate, if desired


Mix the cream and milk and whip continuously until the mixture becomes fluffy and thick with the consistency of a cream. It is important to beat it in a cold area, because during the summer heat it can turn into butter due to the continued whipping. Add the powdered sugar, vanilla and a piece of ice to the cream mixture.

Beat slowly while stirring, so that the cream can take in as much air as possible. It needs to have a density that allows it to stick to the stirring utensil.

Once you have stopped beating, remove the piece of ice and add the vanilla. Put the cream in the refrigerator. Serve with a few spoonfuls of sour cherry jam or sprinkled with grated chocolate.

Chantilly cream is suitable for a variety of cakes, fruits, eclairs and more.find similar recipes here

5 0
4 1
3 0
2 0
1 0
Give your rating:


Be the first to comment on Facebook

More from categories