Strawberry Chantilly · GF (about 4 cups)Tweet

The ultimate berries ‘n cream: strawberry reduction whipped into fresh cream.

You probably don’t need me to tell you all of the ways strawberry flavored whipped cream would taste delicious, but swapping it for plain whipped cream on strawberry shortcake would make a good start. Or, my favorite, with basil pots de creme.

It’s important to use a reduction, not just a puree. Plain strawberry puree has a high water content, so instead of whipping into the cream, it just waters it down.

Use blue, black or raspberry reduction instead of strawberries for a different take. Fruit concentrates (sold frozen in the grocery or pro brands like Perfect Puree) work well too.

Strawberry Chantilly

4 ounces cold strawberry reduction
4 ounces sugar
1/4 teaspoon kosher salt
12 ounces heavy cream

With a hand or stand mixer fitted with a whisk attachment, whip all the ingredients together very gently, until the mixture is uniformly pink. Increase speed to medium high and whip until it is light and fluffy and holds a stiff peak. About two or three minutes depending on your mixer.

Transfer to an airtight container or a pastry bag fitted with a star tip and refrigerate until needed.

If you haven’t wrangled a pastry bag into submission before (or if you have and found it frustrating), these 12 tips for using a pastry bag will make the process mess and stress free.

The chantilly will keep for about 24 hours before needing to be rewhipped.

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Any questions?