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Cream dessert with fresh fruits.

Easy Fruits in Cream

Harriet
Do you need a quick and easy dessert? Make this easy fruits in cream recipe. This Chantilly flavored cream is light, creamy, quick to make, and requires no cooking.
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Prep Time 15 minutes
Refrigeration 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine Western
Servings 6
Calories 181 kcal

Equipment

  • Electric hand mixer or hand beater

Ingredients
  

  • ¾ cup whipping cream chilled
  • 2-3 tablespoons icing sugar powder sugar, sifted
  • ½ teaspoon vanilla extract
  • 2 cups diced mixed fruit we used bananas, apples, kiwi fruit, and strawberries
  • 2 tablespoons nuts toasted and chopped

Instructions
 

  • Dice the fruit and nuts of your choice and put them aside - there is no need to keep them separate (you can put them together on one plate or container).
  • Place the cream, icing sugar, and vanilla into a large mixing bowl and use a hand mixer to beat the cream until soft peaks (or medium peaks) form.
  • Add the fruit and nuts to the cream and gently fold them into the cream using a spatula. You can serve it immediately or store it covered in the fridge for 1 - 2 hours before serving.

Notes

What are soft and medium peaks?
To make peaks beat the cream until you see it start to thicken, stop beating, and lift the beaters out of the cream. 
  • Soft peak cream - If a peak forms and flops over immediately, it is a soft peak. 
If a recipe calls for a soft peak, you can stop beating, but if it asks for a medium or firm peak, continue to beat the cream for a little longer to get the correct consistency.
  • Medium peak cream - If the peak stands well, but the tip of the peak curls over it is a medium peak.
If you beat medium peak cream a little longer, it will become firm peaks.
  • Firm peak cream - If the peak stands well and does not curl over onto itself, it has become a firm peak, and you should stop beating the cream.
If you continue to beat the cream after the firm peak stage, it will split and won't be nice to use.
 
Don't over-mix the fruit into the cream
When folding the fruit and nut into the cream, be gentle and don't over-mix because the cream can quickly go from soft peak to firm peak or be overmixed and split.
 
Dry roast the nuts
Before adding the nuts to the cream, roast them. Dry roasting brings out the flavors of nuts and makes them extra crunchy. 
To dry roast, place the nuts into a frying pan (skillet) over medium-low heat and roast until they turn a light golden color and smell fragrant. 
It is important to stir them as you roast and keep a close eye on them because you don't want them to burn.
As soon as they are toasted, remove them from the heat, transfer them to a plate and allow them to cool completely before mixing with the cream.
The nuts can be toasted whole or after you have chopped them.
 

Nutrition

Serving: 1(⅓ cup)Calories: 181kcalCarbohydrates: 16gProtein: 1gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 34mgSodium: 13mgPotassium: 114mgFiber: 1gSugar: 15gVitamin A: 607IUVitamin C: 2mgCalcium: 27mgIron: 0.3mg
Keyword how to make cream fruit salad
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