The trick to a true chantilly cream is the addition of table sugar at the very end. The result is a charming, delicate crunch of sugar throughout the light whipped cream, which is a real treat.
Simple Whipped Chantilly Cream
- 1 cup heavy whipping cream
- 3 tbsp granulated table sugar
- 1 tsp vanilla
optional: fresh lavender flowers; finely ground espresso; or a few drops of fresh beet juice for a lovely pink color
- Beat the cream until soft peaks form, about 3 minutes with a hand mixer or stand mixer.
- Gently fold in the sugar, vanilla and any ingredients from the variations listed above, if using.
One Comment Add yours