Or famous Chantininho: cream based on vegetable cream, condensed milk and powdered milk. An alternative to filling e roof for cakes.
The recipe is part of the Comparison I made between Traditional Chantininho e Chantininho Gourmet. Since the TraditionalIt is generally made with Vegetable Cream like Chantilly.
While, the version I’m calling Gourmet uses Fresh Cream.
Traditional Chantininho (Root)
Makes: 4 portions (total: 840g)
- 500 mL whipped cream-type vegetable cream (ice cream)
- 200 g condensed milk (ice cream)
- 140 g powdered milk (any brand)
- 2 mL vanilla essence
1 cup: 250mL | 1 tablespoon: 15mL.
- Beat vegetable cream, condensed milk, powdered milk and vanilla in the mixer bowl for 3-5 minutes or until firm (assembled).
- Use immediately or store in the refrigerator until ready to use.
- Vegetable whipped cream: is that product to replace whipped cream in preparations. It’s usually in the confectionery section of the market and comes in a 200mL or 1L box. There are several brands, the choice depends on the desired final flavor. It needs to be really cold. Find out more: What is Vegetable Whipped Cream?
- Volume: the quantity by weight is the same, but the volume is greater. Generally, vegetable cream can yield 2-4x after beating. This 500mL version: makes a lot. You could fill and decorate a 15cm cake with leftovers.
- Condensed milk: I’ve tested several brands, it could be any.
- Powdered milk: if you call it Chantininhouse Ninho milk to be truthful and honest with your client, right? I’ve used several brands and always the same result, but the flavor may vary. Use versions instant (it is written on the packaging), it dissolves powdered milk more easily.
