This is basically whipped cream sweetened with sugar and flavoured with vanilla. It can be used as filling, frosting, or to serve with all sorts of dessert.
Makes 1 quantity
[Ingredients]
300ml thickened (whipping) cream
2 tablespoons (35g) caster sugar
1 teaspoon vanilla extract, and/or 1 tablespoon liqueur of choice
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[Preparation]
Whisk together all ingredients until stiff.
Texture: Creamy & light
Consume: Best use immediately, or within 1-2 days
Storage: Chill, covered, in the refrigerator
Recipe References: -
Hi SeaDragon,
I am also living in Australia, and all I can find is thickened cream. However, whenever i whip my cream, it becomes very thick, but if I start incorporating the cream with custard or melted chocolate, it would becomes very soft and it definately does not look as good as your creme chantility (pictured). Could you explain why? Also, I’m not very sure when should I stop whisking. When it thickens I stop, as I’m afraid it would turn into butter.
Thank You & Hope to hear from you soon…
Comment by Melissa — June 22, 2009 @ 6:08 pm |
Hi Melissa,
‘Thickened cream’ and ‘whipping cream’ are both the same thing, just different countries calling it by different names. When you whip the cream, you’re basically beating air into the cream to ‘thicken’ it. Make sure when you whip cream that everything is cold. How long to beat? Depends on the power of your beater and how much cream you are beating. You beat until the cream has stiff peaks, that is when you lift up your beater, the cream should be able to form a triangular peak that do not bend over.
Don’t be afraid of turning the cream into butter just once, it is actually a good learning experience to do it just once to see how the cream behaves, watch carefully to see how the cream becomes stiff and smooth whipped cream, then curdles (becoming lumpy), and finally separates into butter and whey! Next time you will know when to stop beating to get a good whipped cream.
As for adding custard, you should fold the whipped cream into the cold custard, not the other way around. Stir the custard first, then add a small amount of whipped cream to mix in first, then fold the rest of whipped cream into the custard. Use the French custard (creme patissiere), not the English custard which is too liquid.
As for adding chocolate, you must not add melted chocolate to whipped cream, hot melted chocolate will melt the cold whipped cream! You are basically making ganache by adding chocolate to cream. So do it by boiling the (unwhipped) cream first, pour into chopped/broken chocolate pieces. Stir to combine when chocolate has melted. Let cool in the fridge, then whip. Proportion varies depends on how much chocolate you want to add. For a soft whipped ganache, try 2 or 3 parts cream to 1 part chocolate. Obviously the more chocolate you add, then it will set without the need to whip. Hope these help.
Comment by SeaDragon — June 23, 2009 @ 7:07 am |