Chantilly Cream
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
2 cups
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Calories
27 kcal
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Course
Dessert
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Cuisine
French-American Fusion
Chantilly Cream
Description
This Chantilly Cream recipe combines cold heavy cream with powdered sugar and vanilla to create a smooth, sweet whipped topping. Beating begins at medium speed to allow control over texture development, progressing until the cream holds stiff peaks and the beaters leave trails. The process takes about 2-3 minutes plus careful attention to avoid overwhipping, which can lead to graininess or turning into butter.
Using heavy cream with at least 36% fat is important for stable volume and texture. Vanilla extract adds a subtle aromatic note. The whipped cream can be served immediately or refrigerated for up to two days covered tightly, though freshly whipped cream is preferred.
The recipe suggests gently rescuing overwhipped cream by folding in fresh cream until smooth, but prevention by observing the cream carefully during whipping is key.
Ingredients
- 1 cup heavy cream cold
- 2 Tbsp powdered sugar
- 1 tsp vanilla extract or paste
Instructions
- Put the cold cream, powdered sugar, and vanilla into a deep bowl. Note: you don't have to, but I will sift the sugar if I have time.
- Start beating on a medium speed, a medium speed will allow you to have more control over the process.
- Continue beating on a medium setting until you see the beaters leaving trailing marks in the cream. This can take 2-3 minutes or so.
- Lower the speed of your beaters and carefully continue beating, checking the cream every 5 seconds or so. Lift the beaters to see if the cream stands in ‘stiff’ peaks. Once you see that, stop beating.
- Your Chantilly cream is ready to pipe or 'plop' onto your dessert. You can also refrigerate it, tightly covered, for up to 2 days. Note that it is a better choice to whip the cream the day you want to use it.
Notes
- Use heavy cream labeled with at least 36% fat for optimal whipping and stable peaks.
- If cream is overwhipped but not yet butter, gradually fold in fresh unwhipped cream to smooth the texture.
- Starting with cold ingredients improves whipping volume and texture.
- Whip cream until beaters leave trails and peaks hold firmly without stiffness.
- For best quality, whip cream fresh on the day of use but it can be refrigerated covered up to two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 27 kcal
% Daily Value*
| Serving | 1tbsp | |
| Calories | 27kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 0.2g | 0% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 2mg | 0% |
| Potassium | 7mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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