Recipes > Chantilly Cream
- Serves: 1 1/2 cups (approx.)
- Active Time: 5 mins
- Total Time: 5 mins
- Views: 56,789
- Success Rating: 100% (?)
Steps
Step 1: Chilling the Bowl and Whisk
Method
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
- 1 cup heavy whipping cream
- 1 to 2 tbsp granulated sugar (or icing sugar)
- 1/4 tsp pure vanilla extract (optional)
Method
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.
Step 3: Whipping to the Desired Peak
Method
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
Method
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.
Chef's Notes
- by Kimberley Slobodian
- •
- August 17, 2009
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.
8 Comments
-
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? -
Rouxbe Staff
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! -
Have you tried a small amount of xanthum gum (~1/4-1/2t per cup cream), or perhaps powdered sugar (which contains cornstarch) if you don't mind sweetening the cream? -
Rouxbe Staff
I don't think xanthan gum would be appropriate for this. With my limited experience with xanthan gum, I believe it is used more for baked goods; besides, chantilly cream is so easy to make, it can be made at the last minute. Powdered sugar can most definitely be used to sweeten chantilly cream; many chefs prefer it because it melts more easily. Cheers!
-
I tried making this with a high fat coconut milk (using just the thick cream cap on top) without much success. There were little curds of semi solidified cream throughout and it wouldn't incorporate much air. Thinking about it now...maybe I should have used the food processor instead of the mixer w/whip? Is there a good vegan alternative for Chantilly cream that can be made at home?
-
Rouxbe Staff
Hi Barb- Vegan whipped cream can be made in a pressurized canister (e.g. iSi whip) with coconut cream and a touch of xantham gum to stabilize. I have also seen people make whipped cream from a thick cashew cream. ~Ken -
Hi There! - Im using a pressurized canister to make my Chantilly cream, how much of the simple syrup (Rouxbe recipe) should I use? Thanks, Xiomara -
Rouxbe Staff
Xiomara - You use enough to make it as sweet as you want it. Some people add a lot and others don't add as much (if you want it less sweet). I'd start with about 2 oz of simple syrup for about 8 oz of dairy. ~Ken
Details