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
https://cornercafe.wordpress.com/
[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: –
Corner Café 
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 |
I was trying to make this cream.it changes into separate of butter & whey in spilt seconds! did I over beat it?
Comment by Serene — September 17, 2011 @ 3:22 pm |
Yes, you overbeat it.
Comment by SeaDragon — September 17, 2011 @ 5:44 pm |
Thanks for reply seadragon,How do we know when it is time to stop beating? do we beat on high,med or low speed?
Comment by Serene — September 26, 2011 @ 12:00 pm |
It is hard to answer because it depends on the power of your mixer but please read the answer I gave to another question above.
Comment by SeaDragon — September 29, 2011 @ 8:21 pm |
[…] Cream:1 quantity Crème Chantilly170g-tin passionfruit pulp in syrup […]
Pingback by Basic Sponge Cake with Passionfruit Cream | foodeliciousheaven — October 5, 2011 @ 6:17 pm |
Hi Sea Dragon,
When we over-whipped cream and it turns to butter and whey, there was a suggestion that we can make use of that butter as a buttercream for frosting and filling. It did tase like light buttercream to me. Have you tried it before? I was attempting to once but gave up because I wasn’t sure if that butter I scooped up after over-whipping will stop leaking whey, if you know what I mean. I realised as I continued to stir or beat the butter, more whey resulted. Just when to stop beating/stirring the butter to ensure no more whey is a big question mark for me. Was worried that my Whipped-Cream-Turned-Butter-Frosted-Cake will be covered with whey! :(( Do you have any idea?
Comment by Clara — November 16, 2011 @ 2:11 pm |
Hmm, I have not actually tried to use home-made butter to make buttercream. Maybe the thickener in the whipping cream helped to stabilize the buttercream? What I can suggest is maybe wrap the butter in muslin and let it drain overnight in the fridge before using. (Butter does contain about 10-20% water.)
Comment by SeaDragon — November 16, 2011 @ 10:07 pm |
Hi!
Your strawberry shortcake recipe brought me here and wow! I’m really amazed! Pretty cakes! If only I could make them like u!
Anyway, I have a qn. Is it possible to incorporate strawberries into chantilly creme so that I will get a strawberry flavoured cream?
Thank you for helping!!!:)
Steph
Comment by Steph — December 22, 2011 @ 3:57 am |
It should be possible, but you cannot add too much liquid which will soften the cream and make it fluid. Try adding 1 and maybe 2 tablespoons of strawberry juice first and check the consistensy before adding any more juice.
Personally I would rather use strawberry essence/gel to colour and flavour the cream which is more effective, but I understand if you prefer not to use artificial additive though. Good luck anyway and thanks for the kind words 🙂
Comment by SeaDragon — December 22, 2011 @ 6:48 pm |