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Chantilly Cream

by Kimberley S in Rouxbe Recipes

Chantilly cream or crème Chantilly is simply sweetened whipped cream that is sometimes flavored with vanilla.

  • Serves: 1 1/2 cups (approx.)
  • Active Time: 5 mins
  • Total Time: 5 mins
  • Comments: 2
  • Views: 3910
  • Success 100%
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Step 1: Chilling the Bowl and Whisk

Chilling the Bowl and Whisk

Before whipping the cream, place your bowl and whisk into the refrigerator or freezer to chill. You will get the best results if all of the tools and ingredients are cold.

Step 2: Beginning to Whip the Cream

Beginning to Whip the Cream

First, measure out the sugar, vanilla and cream. Make sure the cream is very cold.

Remove the bowl and whisk from the refrigerator. Place the cream, sugar and vanilla inside the bowl and begin to whisk.

  • 1 cup heavy whipping cream
  • 1 to 2 tbsp granulated sugar (or icing sugar)
  • 1/4 tsp pure vanilla extract (optional)

Step 3: Whipping to the Desired Peak

Whipping to the Desired Peak

While whisking, make sure to scrape the sides of the bowl periodically to ensure all of the sugar is being incorporated. The sugar needs to dissolve as you whisk so the whipped cream is not grainy.

Whisk rapidly back and forth until the desired peak has formed.

Step 4: Using the Chantilly Cream

Using the Chantilly Cream

Once the cream has been whipped, it needs to be used as soon as possible. The mixture will split if left at room temperature. It can be refrigerated for a short period of time, but it is best to whip it just before serving.

Notes

Traditionally, granulated sugar or superfine sugar is used to make Chantilly cream; however, powdered or icing sugar can also be used as it easily dissolves. Depending on how sweet you want the cream, you can use a bit more or less sugar.

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Barbara H

Stabilizer?

I tried using this as topping for a key lime cheesecake. Normally I'd whip it up just before serving but I was bringing it to a party and needed to put it together a couple hours beforehand. I was afraid the cream would deflate and weep during that time, so warily, I tried using a little gelatin to help the whipped cream keep its shape. (1 teaspoon gelatin, 1 tablespoon cold water, bloom, then heat until gelatin dissolves, mix in after cream had been whipped to soft peaks.) It was a total disaster. The minute the warm gelatin hit the cold cream it turned into a big blob and left gelatinous strings throughout the cream. When you can't whip cream on the spot before serving, is there a recommended way to stabilize?

Kimberley S
Rouxbe Staff

RE: Stabilizer

Working with gelatin can be challenging at times because of the temperature of the other items. If the gelatin is too hot, things will deflate; if it's too cold, the gelatin will set before you can incorporate it. My guess is that the gelatin should have been left too cool a bit further and also incorporated a bit sooner in the whipping process as described here. Alternatively, you could make a meringue to top the pie which will hold nicely for quite some time and you won't have to worry about it. Cheers!

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