Why It Works
- Cajeta itself sweetens and flavors the cream, so no added sugar or vanilla is needed.
Whether you're looking for the ultimate companion to Cajeta Ice Cream or a silky counterpoint to your favorite fudge brownies, this chantilly will add a note of toffee-like richness to any dessert.
- 3 ounces chilled Cajeta Casera (1/4 cup; 85g) (see note)
- 6 ounces heavy whipping cream (3/4 cup; 170g)
- Pinch of salt
In the bowl of a stand mixer fitted with a whisk attachment, combine cajeta, cream, and salt. Mix on low to combine, then increase to medium-high and whip to desired consistency, about 5 minutes for stiff peaks. Alternatively, this can be done by hand using a balloon whisk. Cajeta whipped cream can be refrigerated up to 1 week in an airtight container.
Stand mixer with whisk attachment, or balloon whisk
Leftover cajeta can be used as a sauce or as a filling for tender alfajores.