The Culinary Professional 2023

Chantilly Cream

Category:
Creams and Foams

Equipment:
Whisk, bowl

No. Servings:
20

Serving Size:
1/4 c. (60 mL)

Scale portions to

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Yield:
5 c. (1.2 L)

Ingredients

1 lb.

* heavy cream

5 Tbsp.

superfine sugar or powdered sugar

1/2 tsp.

vanilla extract

Method

Whip cold heavy cream in a stainless-steel bowl. If the kitchen is very hot, place the bowl on ice. The cream can be whipped by hand or with an electric mixer.

Whip cream until soft peak.

Add sugar and vanilla. Continue to whisk until the cream forms firm peaks.

**Refrigerate at or below 41°F (5°C) until needed.

Nutrition Information

Calories

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

Welcome to The Culinary Professional Recipe Collection.

Chantilly Cream

Ingredients

Method