Homemade Crème Chantilly
Lightly whipped cream, ideal for frosting cakes or serving alongside fresh fruit.
Ingredients
crème fraîche liquide or crème fleurette (heavy cream) (must be very cold; choose one with a high fat content if possible)
1
vanilla sugar
1
Instructions
1
Chill
Place the cream in a mixing container and put it in the coldest part of the refrigerator for at least half an hour.
2
Whip
Remove the container, add the vanilla sugar, and whip with an electric mixer. Start at low speed, then gradually increase the speed. The cream will become fluffy and then slightly thick.
3
Finish
The cream is ready when it can hold its shape on the whisk. Be careful not to over-whip, otherwise it will turn into butter.
