Egg-free Chantilly Cream
One of the creams I use most often, especially in cakes, because it pairs perfectly with almost all creams, fruits, liqueurs, and flavors, so I use it a lot. I do not deny that I often use it also because it’s my favorite 😊. The chantilly cream is easy and quick to prepare and can be used to fill any kind of desserts and cakes! Especially in egg-free dessert recipes! If you want, you can also try the classic Chocolate Custard Cream and also the egg-free version.
Also try these cream recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4/5
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the chantilly cream:
- 3/4 cup milk
- 3 1/3 tbsp liquid cream
- 5 tbsp sugar
- 1 1/2 tbsp butter
- 1 1/2 tbsp cornstarch
- 1 1/2 tbsp rice starch
- lemon
- vanilla
- 1 1/4 cup whipped cream
Steps
The preparation of the egg-free chantilly cream is very simple and quick, watch the video HERE.
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In a bowl, put the milk, cream, and lemon zest and heat well (almost to a boil). In another bowl, place the dry ingredients: sugar, rice starch, cornstarch and mix. Add the hot milk a little at a time and mix well to avoid lumps.
Add a little vanilla, then place in the microwave at maximum power until it thickens (alternatively you can place it on the stove). Take it out every minute to stir it. Once thickened, add the butter.
Remove the lemon zest. Detach the cream from the sides with a spatula and cover it with plastic wrap. Place it in the freezer for about an hour.
Once cold, add the whipped cream and mix gently.
Enjoy your meal!
