Roger Pizey

Crème Chantilly

Preparation info
  • Makes

    500 ml

    • Difficulty

      Easy

Appears in
World's Best Cakes: 250 great cakes from Raspberry Genoise to Chocolate Kugelhopf
World's Best Cakes

By Roger Pizey

Published 2013

  • About

This sweetened whipped cream takes its name from the Château de Chantilly (or its folly known as Hameau de Chantilly) in northern France. This cream makes a lovely accompaniment to anything containing apples or red fruits.

Ingredients

  • 500 ml (18 fl oz) double cream
  • 50 g (1¾

Method

  1. Whisk the cream in a mixing bowl until ribbons just about form.
  2. Slowly add the icing sugar and vanilla, and whisk till the mixture falls in ribbons.
  3. This cream is best made an hour or so before you need it and kept in the fridge.