well
apparently the whipped cream that I have been eating as a child and making for years as an adult is actually crème Chantilly.
The best thing in the summer is a bowl of fresh cut strawberries sprinkled w/ sugar and some lemon juice and a big dollop of this cream on top of it.
I was wondering, can I use crème Chantilly as frosting for cake?? or as a filling?? obviously it would have to be refrigerated but I was wondering if there were any reasons against using it.
thanks
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