In yesterday's post I said that a put chantilly cream on my meringues, but I didn't explain how to make it. Today, I'm going to show you how.
It sounds difficult but it's not; I was making chantilly cream for years before I knew what it was.
Chantilly Cream
1 C thickened or whipping cream
1 Tbsp pure icing or confectioner's sugar (for gluten-free; ordinary icing sugar mixture is fine otherwise)
1 tsp vanilla extract.
Whip all ingredients together until your desired level of stiffness is reached. Keep a close eye as cream turns to butter very quickly.
Note: Ensure that you use pure vanilla, not the horrible synthetic vanilla that is available. To make your own vanilla use my recipe here.
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