Crème Chantilly

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric %

Method

Procedure

  1. Make sure the cream and all equipment and utensils are chilled.
  2. Whip the cream by hand or machine until it forms soft peaks.
  3. Add the sugar and vanilla. Continue to whip until the cream forms stiff peaks but is still smooth. Do not overwhip or the cream will become grainy and then separate to form particles of butter.