48K views · 460 reactions | The perfect Chantininho has this tip that nobody tells you about! Perfect Chantininho - simple to make . Want to know the secret to making the perfect chantininho? 🥰 In this video, we reveal an incredible tip that nobody tells you and that will transform your desserts. Whether for cakes, cupcakes or pies, this chantininho is easy to make, has the ideal texture and the irresistible flavor that everyone loves! . #easyconfectionery #christmasrecipes #Confectionery #whippedcream | Good Cooking Family
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Silky Smooth Buttercream Frosting
If you’re looking for a silky smooth buttercream frosting recipe that is not too sweet or grainy, then this recipe is it! I find traditional American style buttercreams way too sweet, so I came up with my own version that has far less icing sugar (in relation to the amount of butter) compared to more traditional recipes. Best part is, it’s still stable enough to use for layered cakes and is great for piping too!
Just 2 simple ingredients and the best frosting for cakes and cupcakes is ready | Just 2 simple ingredients and the best frosting for cakes and cupcakes is ready | By Good Cooking Family | It's just condensed milk and butter. The most perfect cake icing. Homemade and very quick. Not to mention how delicious it is. To spread on your cakes with a textured spatula or a piping tip. It's perfect and incredible. Here I have unsoted butter, okay? 200 grams of it and it's like this. See, it's not too soft but it's not cold either. It's enough to help with the beading. Let's put it all in the mixer. My mixer is a planetary mixer. But if yours is a traditional fork mixer, rest assured that it will work just as well. It would just take a little longer to beat, okay? I'm going to beat this butter until it looks like this. Much lighter, fluffier, and chunkier. Look how it looks. Eat more than doubles in size and looks very pretty. Now we'll add the condensed milk to this beaten butter. At room temperature. It's not cold okay? Let's beat it again and you'll see that as soon as we add the condensed milk it will thickness even more. Let it be for another couple of minutes. Look, very firm, very nice. Pull your whisk and create the hole in the middle. Look how consistent, firm, and smooth it is. Now I'm going to pass this icing over here to a piping bag. To do some work while I give you some very important information, okay? Here I'm using Wilton's one M nozzle and look how beautiful it looks in the nozzle grooves. If you want to use this whiter icing because it's more yellowish because of the butter, just add a few drops. One or two drops of lilac food coloring will break up the yellowish tone and make it whiter. Another tip, once have it decorate your cake Put in the fridge for a few minutes, okay? Well, is this better base as soon as freeze? I'm going to show you now you can color and you can color any color you want and you won't lose it the point. Here for example to show you that you can do without fear, I'm going to color it black. And another super cool tip is that this top in here because it's not white makes much easier for you to achieve this shade of black. See? You don't need to add any other kind of base. And it won't even make coverage better. If you happen to live in a place that's very very very hot, keep an eye on it. Do a test first. But I tell you, for myself, okay? When we made this frosting, I'm from Rio the Janeiro. And the range temperature was 30 degrees. And it says like that, perfect and without melting. Even though it's butter based, the butter doesn't become liquid with the heat. It just softens a little. But nothing that will destroy or harm your decoration. Do the test and let me know. Come and tell me if it's amazing or not. Bye. We drink but it's got to make happen.