This entry is part 5 of 6 in the series Hawaiian Chantilly Cake

The frosting will need to chill for three hours, so plan ahead by baking the chiffon cake the day before, or while the frosting is chilling.

Keep in mind though, you should never frost a warm or even lukewarm cake. It’s actually much easier to frost a chiffon cake that has been refrigerated.

Melting butter in pot

Melt butter in a medium sized saucepan over medium-low heat.

Remove from heat and cool slightly.

Adding Evaporated milk

Mix in evaporated milk, sugar, and vanilla.
Adding eggs

Whisk in eggs and egg yolks, one at a time.


Whisking frosing ingredients together

Return to stove on medium heat.


Chantilly frosting starting to thicken

Bring to a low boil.

Chantilly frosting bubbling

Allow to cook and bubble for 2 minutes, stirring intermittently.


Cornstarch in mesh strainer

In between stirring, place 2 T. cornstarch into a mesh strainer, which has been placed in a bowl.


Shaking cornstarch onto chantilly frosting

Once the frosting has been allowed to bubble for 2 minutes, remove it from the heat.

Quickly shake the cornstarch over the frosting by tapping the strainer against the edge of the pot, while whisking the cornstarch in at the same time. This must be done
quickly and vigorously so no lumps have time to form.

Alternatively, if you have a sifter that is not hand cranked (because you need to be able to do this with one hand), you could use it instead of shaking a mesh strainer.

Chantilly frosting cooling in pyrex pan

Pour frosting into a shallow dish and cool to room temperature.

Cover and chill for 3 or more hours until it solidifies to a frosting spreading consistency.

Series Navigation<< Chantilly Cake Tutorial: Mixing the Cake Batters and Baking the Cake (Part 4)Chantilly Cake Tutorial: Splitting and Frosting Chantilly Cake (Part 6) >>