A simple Chantilly Creme can be added to many cakes and pastries, and it certainly beats artificial whipped toppings for flavor, elegance, and real food appeal. It's perfect, too, as a topping for the delicious local strawberries we have on sale this week!Visit the strongertogether.coop website to see a video showing how to make this recipe, sponsored by the cooperative of farmers at Organic Valley.
1 pint heavy whipping cream
1 teaspoon vanilla extract (or scrape the inside of a single vanilla bean)
2 tablespoons confectioners’ sugar
Add ice and water to a large mixing bowl.
Place a medium sized bowl inside the large bowl. Add cream and vanilla extract. Using a whisk or hand mixer, start beating the cream and then add confectioner’s sugar. Whip until the mixture holds a stiff peak.
Serve with fresh berries, fruit tarts, berry pies or chocolate cake and brownies.
Tip: If using a hand mixer rather than a whisk, start by beating the cream on slow speed. As the cream thickens you can start mixing faster.
Per serving, 2 tablespoons: 53 calories, 6 gram fat, 20 mg cholesterol, 6 mg sodium , 1 g. carbohydrate, 0 g. fiber, 0 g. protein