Chantilly Cream

Ingredienser

- 8 oz (226g) full-fat cream cheese, softened to room temperature

- 8 oz (226g) mascarpone cheese, cold (straight from the fridge)

- 1 cup (120g) powdered sugar (adjust to taste; start with less if you prefer less sweet)

- 2½ cups (600ml) heavy whipping cream, cold

- 1 tsp vanilla extract (or vanilla bean paste)

- ½–¾ cup (120–180g) prepared lemon curd (homemade or good-quality store-bought like Bonne Maman), room temperature

**OR** for a fresher/lemon-ier version: 3–4 Tbsp fresh lemon juice + zest of 2 lemons

- Pinch of salt (optional, enhances flavor)

Vejledning

Beat the cheeses:** In a stand mixer fitted with the paddle (or hand mixer), beat the softened cream cheese on medium speed until completely smooth and creamy (1–2 minutes). Add the cold mascarpone and beat just until combined and silky—no lumps! Scrape the bowl often.

2. **Add sugar & flavor:** Add powdered sugar, vanilla, salt, and the lemon curd (or lemon juice + zest). Beat on low until incorporated, then medium for 30–60 seconds until fluffy. Taste and add more lemon curd/juice if you want it tangier.

3. **Whip the cream separately (key for maximum volume):** In a separate clean, cold bowl with the whisk attachment, whip the cold heavy cream on medium-high until stiff peaks form (3–5 minutes). Don't overwhip or it'll turn buttery.

4. **Fold together:** Add the whipped cream to the cheese mixture in 3 additions. Gently fold with a spatula until fully combined and light. Switch to the whisk attachment and give it a quick 10–15 second whip on low if needed to smooth it out—but stop early to keep it airy.

5. **Chill & use:** The filling is ready immediately! For best stability, chill 30–60 minutes before assembling your cake. It pipes beautifully and holds shape for days in the fridge.

Notater

- **Lemon intensity:** Start with ½ cup lemon curd and taste as you go—some love it super tart!

- **Make-ahead:** Keeps refrigerated in an airtight container for up to 4 days. Re-whip gently if it softens.

- **Variations:**

- Extra-stable for hot weather: Fold in 2–3 Tbsp instant vanilla pudding mix (unprepared) with the powdered sugar.

- Simpler version (no curd): Use ¼ cup fresh lemon juice + zest of 3 lemons + an extra ¼ cup powdered sugar.

- Pairings: Amazing with vanilla, lemon, or almond cake layers + a thin layer of extra lemon curd or fresh berries between layers.

- **Common fixes:** If it looks curdled (from cold mascarpone), keep beating—it will smooth out. Always use cold cream for best volume