Chantilly cream with popping candy

I’ve just made my Victoria sandwich but with chantilly cream instead of butter cream, it was delicious! I’m so glad my diet starts tomorrow! I also sprinkled over some popping candy over the cream to give a little surprise when eating it!

For the chatilly cream I whisked 300ml of double cream with the seeds from a vanilla pod and a table spoon of caster sugar, instead of putting the cream on the cake first, I added the jam first then the cream followed by a sprinkling of popping candy!


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2 Responses to Chantilly cream with popping candy

  1. Leena says:

    Hi Jude – Love your recipes, thank you!!

    Quick question: where do you get icing sugar now? There are warnings on all packs inc M&S these days & I can’t find a non-egg risk brand. Heard you can make icing sugar from granulated with a food processor but not sure what attachment to look out for… such a pain. Do you have any tips?

    Thanks again for the site 🙂

    • Jude says:

      Hi Leena,
      I know what you mean about the Icing sugar, I’ve just noticed that M&S put it on their packaging too, it’s so annoying! M&S was the brand I used and so I haven’t used icing sugar since, the only other brand I’ve found that doesn’t say egg is Tate & Lyle and on their website it states that only the royal icing contains egg, I’m waiting to hear back whether it could contain traces of egg though so I’ll keep you updated! I believe you can make icing sugar by blending granulated sugar in a blender or coffee grinder, but I haven’t tried this. In the meantime you can make the Chantilly cream which only has caster sugar in it!
      Happy baking!

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