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    You are in: Home / Recipes / Chantilly Cream (Creme Chantilly) Recipe
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    Chantilly Cream (Creme Chantilly)

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Jangomango's Note:

    This is the classic, simple, sweetened whipped cream. I think it's the first thing I ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy dessert. Recipe can be doubled, tripled, quadrupled - just however much you need -keep the proportions of sugar and vanilla. You can use a liqueur instead of vanilla. It is easiest to make when the cream is very, very cold.

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    Ingredients:

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients.
    2. 2
      Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
    3. 3
      It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
    4. 4
      Once the cream is whipped, cover and store in the fridge.
    5. 5
      If it separates slightly, just rewhip to restore its thickness.

    Ratings & Reviews:

    • on March 31, 2011

      55

      This was very easy and tastes fantastic! I will never use that nasty processed Cool Whip stuff again. Thanks for sharing :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chantilly Cream (Creme Chantilly)

    Serving Size: 1 (256 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 889.3
     
    Calories from Fat 792
    89%
    Total Fat 88.0 g
    135%
    Saturated Fat 54.8 g
    274%
    Cholesterol 326.0 mg
    108%
    Sodium 90.9 mg
    3%
    Total Carbohydrate 22.8 g
    7%
    Dietary Fiber 0.0 g
    0%
    Sugars 16.1 g
    64%
    Protein 4.8 g
    9%

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