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Chantilly -
Whipped Cream
Yield: 5 – 6 cups
Ingredients:
1 cup powdered milk
½ can condensed milk
2 cans Creme de Leite – table cream (refrigerated for 24 hours)
Instructions:
Keep mixer bowl and cake paddle in the refrigerator for 1 hour or in the freezer for 10 minutes before using them.
Add all the ingredients to the cold mixer bowl.
Turn on the mixer on low increasing the speed as the Chantilly starts to thicken. It should take about 5 minutes.
Chantilly will be done when it forms firm peaks.
Keep Chantilly refrigerated in an air tight container up to one week or frozen up to 3 months.
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