I was in Mexico for the holidays and tasted a meringue there...I couldn't tast sugar in it! I'm asuming they used sugar but the tast was so lite and just perfect! Please help I've tried a number of recipes...non of which are even close ....if you CC'ers have a recipe for meringue frosting I can try with very low sugar/sweet tast please help!

I am from Mexico city. I think what you tried it was chantilly cream, it is a very creamy an sweet less frosting almost like whipping cream. Usually you bay it at the store and I was n ot be ablo teo find it here in the U.S.A.

Can't you make it Kuki you live in Mexico City I bet you can get a recipe I like that icing too good on tres leches

I just asked my Mom she lives in Dallas she says she can find crema chantilly there, I also read a little bit and found an article that says crema chantilly is whipped cream mixed with pastry cream I don't how accurate that is

Hello all,
I'm from Mexico but live in Indiana and just recently found Rich's bettercream which has a vanilla flavor to it, you just whip and is ready to go. All my family says it tastes just as the mexican chantilly and it is specially good for tres leches cakes.

Tres Leche is exactly what I ate it was the best!!!! I'm not sure because I'm not that familar with meringue but it was snow white, smooth but when you touched it it had a thin skin not as much as a regular meringue and was "fuzzy" inside is this chantilly???

I don't think it was chantilly, I think it probably wqas regular meringue or italian meringue since those are the most popular.

I know in Mexico they use the merigue for tres leche the ones you make out of egg whites but they also use chantilly

I found a few recipes and articles that may help you, some are made with chantilly frosting and others with meringue, you could try some of these recipes and see if they are what you are looking for.


http://www.world-recipes.info/mexico-mexican/tres_leches_cake.html

http://whatscookingamerica.net/History/Cakes/TresLechesCake.htm

http://recipes.epicurean.com/recipe/13374/tres-leches.html

http://recipes.epicurean.com/recipe/18264/tres-leche-cake.html

http://amerispan.com/travel/article/Tres_Leches/69

Should I be scared of the meringue.....I see people leave the meringue out for hours and still eat it!!! With no adverse affects! Or am I just playing with fire? I found a recipe using
3 egg whites
6 tbsp sugar
1tbsp cornstarch
2tbsp cold water
1tsp lemon juice
cooking the corn starch and water in sauce pan and not the sugar as I usually see??? Help?!

All tres leches and chantilly covered cakes should be kept in the fridge as much as possible.

Sounds like Wiltons Fluffy Boiled Icing. I got the recipe from a can of meringue powder. It is verry good!

Hello, I gruw up in Mexico, and I married an american guy, so I know is crema chantilly , that's the only thing we use for our tres leches cake. If you want to fill it you use the chantilly cream because isnot that sweet like merenge, buttercream and so on. You have to keep the cake inside the fridge no metter what because you use condense milk,evapored milk,regular mil and some times I use heavy cream... It is the best!! If you can use your own whipping cream recipe I recomend you to use vanilla sugr, I had found it at kroger store de brand name is Dr. Oetcker and is a very fine powder this is a German product so you find it at the international aile. I hope I can help.

Thank you all Kuki...do you have a recipe for chantilly? I would greatly appreciate it!!??
Thank you@