Chantilly and Mont Blanc Cupcakes

Chantilly

Christmas is upon us now so I thought I would just share this early tip on a quick way to use up left over double cream. They don't have to be just a leftover thing,  they make a great butter cream alternative all year round.

I made these last year and they proved a hit with everyone. 

Mont Blanc

Both recipes are very similar and only require baking staples - nothing fancy.

Mont Blanc

300ml Double Cream 

1tsp Vanilla Extract 

2tsps Caster Sugar 

and a little cocoa powder to dust with.

 

Beat the cream, vanilla extract and caster sugar till they hold in soft peaks. Apply to cakes (I piped swirls on to get that mountain shape) then lightly dust with cocoa powder.

Chantilly 

250ml Very Cold Double Cream 

1tbls Icing Sugar 

Whip double cream till almost stiff then add in icing sugar, pipe or spread onto cakes - again I chose to pipe on swirls. 

So that's it - Simple huh?

Look good, taste great and can be done quickly onto whatever kind of cakes you like...x