Description
Chantilly Cream, also known as Crème Chantilly, is a light, sweetened whipped cream infused with vanilla. This elegant and airy topping is perfect for enhancing desserts like cakes, pies, fresh fruit, and pastries. Made with just three simple ingredients, it’s quick to prepare and adds a rich, creamy texture with a delicate vanilla flavor to any treat.
Ingredients
Scale
Chantilly Cream Ingredients
- 1 cup (240 ml) heavy cream, chilled
- 2 tbsp powdered sugar (adjust to taste)
- 1 tsp pure vanilla extract or vanilla bean paste
Instructions
- Chill the Equipment: Place your mixing bowl and beaters or whisk in the refrigerator for about 15 minutes prior to whipping. This helps the cream whip faster and increases volume.
- Combine Ingredients: Pour the cold heavy cream into the chilled bowl, add the powdered sugar and the vanilla extract or vanilla bean paste.
- Whip the Cream: Using a hand mixer or stand mixer on medium-high speed, beat the mixture until soft peaks form. This means the cream will hold shape but still be soft and slightly droopy. Be careful not to overwhip, or it will turn into butter.
- Check Consistency: When the cream forms firm but soft peaks that stand up, it is ready. Taste and adjust the sugar or vanilla if desired.
- Serve or Store: Use immediately as a topping on desserts or refrigerate in an airtight container for up to 24 hours. Re-whip briefly if it loses volume.
Notes
- Use chilled ingredients and equipment for best results.
- Powdered sugar dissolves more easily than granulated sugar and yields a smoother cream.
- Vanilla bean paste adds a more intense vanilla flavor and attractive specks.
- Do not overwhip or the cream will become grainy and start to separate.
- Chantilly cream is best served fresh but can be refrigerated for short periods.
