Chantilly Cream - Sweetened Whipped Cream Recipe
Chantilly Cream - Sweetened Whipped Cream
Total time: less than 15 minutes
Difficulty: Easy
Chef's Note

The city of Chantilly located in southern Picardy is renowned worldwide for its castle, horseracing, lace – and cream! 

According to legend, Chantilly cream came about through a kitchen incident. It seems that there was not enough fresh cream for a meal, so a pot washer had the idea of whipping liquid cream to increase its volume and allow all the guests to be served.

It is used in desserts and cakes, including St. HonorĂ©, creampuffs, savarin, Mont Blanc – or simply with berries.

What is the difference between whipped cream and Chantilly? Simply the sugar.

If the whipped cream has been made under proper conditions, it will hold for 24 hours in the refrigerator

- 1 liter whipping or heavy cream (28 to 35% MF)
- 100-200 g (3 1/2 to 7 oz.) icing sugar
- 1 vanilla bean, a few drops of vanilla extract or 1 packet vanilla sugar, or other flavoring
  1. Pour the cold cream into a chilled bowl. It’s always best to keep the bowl and whisk in the refrigerator. With the utensils and cream at the same cold temperature, the cream will absorb more air and increase in volume. 
  2. Whip the cream with a flexible whisk, working in a rotational motion to incorporate air into the cream until it holds within the sides of the whisk.
  3. When the cream begins to thicken, add the sugar. It’s best to use icing sugar so that you don’t feel grains of sugar when eating the whipped cream.
  4. Whip until the cream forms peaks. It is very airy. Stop whisking once the cream is perfectly thickened. Beating it any longer would cause the milk fat to turn into butter. A small quantity of light cream will usually be enough to repair overbeaten cream.
  5. Flavor the cream with a few drops of vanilla or other flavoring and keep cold.
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