This chantilly cream recipe is basically sweetened whipped cream with vanilla. This recipe is easy to do and is a marvellous accompaniment to afternoon tea. It is pictured here as the filling for cream puffs.
With cakes and pastries, I think it is nicer to serve the cream slightly flavoured like this. Although I do like plain whipped cream, I think that afternoon tea is definitely time for a special treat.
You can whip cream by hand with a balloon whisk in a large bowl and it really doesn't take that long. However, we tend to use an electric whisk, which is much easier and certainly speeds things up. The handheld blender is one of our most used pieces of kitchen equipment. We used the whisk attachment for cream and the mixer attachment to make smoothies in the morning.
If you haven't got a hand held blender, I would strongly recommend that you invest in one. Here are the things to look for.
1 cup of cold whipping cream
1 1/2 tbsp icing sugar
1 tsp vanilla essence
Chantilly cream is lovely to serve with scones rather than just plain whipped cream. It is also great as a filling in chocolate eclairs and in cream puffs. It's delicious on top of hot chocolate, and for a special treat, it's tasty served with shortbread cookies.