How to Make the Perfect Chantilly Cream
Chantilly cream is a sweetened whipped cream flavored with anything from vanilla to bourbon. Making perfectly whipped cream takes more patience than you might think. Some folks just turn the speed up to high and then end up with either a curdled mess en route to butter or whipped cream that deflates on your plate like melted ice cream. Perfectly whipped cream is not grainy, and it has a nice shine to it when dolloped onto the plate. For best results, chill the bowl for at least 15 minutes before whipping the cream, which helps the cream whip faster.
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Excerpted from Cheryl Day’s Treasury of Southern Baking by Cheryl Day (Artisan Books). Copyright © 2021. Press the mixture evenly over the bottom and about halfway up the sides of a 9-inch (23 cm) pie dish. Bake the crust for 6 to 8 minutes, until lightly golden. Let cool completely before filling. In the clean bowl of the stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), beat the cream cheese and sour cream until smooth and creamy, 3 to 5 minutes. Gradually add the confectioners’ sugar and mix until light and fluffy. Add the lemon zest and juice, salt, and vanilla and mix to combine. Gently fold in the chilled whipped cream until just combined, being careful not to overmix. In a medium saucepan, combine the blueberries and sugar and bring to a boil over medium-high heat, stirring occasionally. Then cook, stirring for 3 to 5 minutes, until the sugar is dissolved and the blueberries are soft. Pour the cornstarch mixture into the blueberry mixture, bring to a gentle boil, and cook, stirring frequently, until the mixture thickens, about 1 minute. Remove from the heat and stir in the vanilla. Pour the topping into a bowl and set aside to cool to room temperature, then cover with plastic wrap and refrigerate until completely chilled. Reduce the speed to medium and beat until the cream holds soft, shiny, medium peaks, 2 to 3 minutes; do not overbeat. Lift the whisk out to check it out, and then give it a good stir. Use the cream immediately, or refrigerate for up to 5 hours; it will start to separate as it sits, so rewhip it briefly before using. The pie can be refrigerated, loosely covered, for up to 3 days. Did you love the recipe? Leave us stars below!
