CRÈME CHANTILLY
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Creme Chantilly is the most versatile, easy, and decadent French-style cream infused with the flavor of pure vanilla extract.
Creme Chantilly or Chantilly Cream may be used in almost all types of desserts be it cakes or pies or puffs, or eclairs. It is one recipe that all dessert-lovers should have in their arsenal.
In case you have never heard of Chantilly Cream before, let me tell you that it is a fancy term for simple sweetened whipped cream.
ORIGIN OF CREME CHANTILLY
The mouthwatering French classic Creme Chantilly is popular all around the world for its light, airy texture. It is believed to have originated in the town of Chantilly in Picardy, in the late 17th century. However, many believe this is a myth. Myth or not the story is quite interesting. Here is how it goes:
The celebrated French chef Vatel who worked Château de Chantilly was appointed to organize a party for the Duc de Condé, owner of Chantilly, and his cousin Louis XIV at the Chateau. The party lasted from 23 to 25 April 1671. However, tragedy struck when Chef Vatel committed suicide unable to bear the indignity of failure due to some problems in the kitchen. Legend has it that one of the problems was the non-delivery of cream for the dishes that Vatel had planned. Cutting corners to give volume to the existing cream supplies he had, Vatel created the (in)famous Chantilly cream.
Food historians have however totally discarded this story. It is believed that the recipe for whipped frothy cream goes way back. Recipe books from many years before mentioning a cream with vanilla and egg white light like snow have been found.
WHAT IS CREME CHANTILLY?
Creme Chantilly is basically like heavy whipped cream, sweetened with extra sugar and flavored with pure vanilla extract.
WHIPPED CREAM VS CREME CHANTILLY
While both whipped cream and Creme Chantilly look pretty similar, they taste different. Creme Chantilly is sweetened with powdered sugar and flavored with vanilla. On the other hand, whipped cream contains little or no sugar. Whipped cream may be sweetened with granulated sugar but generally speaking, Chantilly is way sweeter. Rule of thumb says Chantilly is twice as sweet as Whipped cream.
ABOUT THE RECIPE
Creme Chantilly or Chantilly Cream is sweetened whipped cream. It is smooth, silky, and luscious and works as an ideal topping on any dessert. I love to use it on my cakes, cupcakes, and pastries. A dollop of Chantilly cream can brighten any ordinary dessert. It also goes well with fruits, hot chocolate, and cold coffee.
If you have a sweet tooth, the Creme Chantilly is one of those essential recipes that you need to master. There are so many recipes that use Chantilly cream as an ingredient or as a topping, or as a garnish. We often rely on readymade products like Cool Whip or Ready whip to garnish our desserts. But, once you master this recipe, you will never go back to buy these products. And given that it is so easy to make, why not make it at home? It is cheaper that way and tastes far better than the ready to use products. Not to mention the superior quality of the homemade cream.
For making the cream, the most important thing is to maintain a low temperature. If your kitchen is warm, keep the mixing bowl and beaters in the fridge before you begin making the cream. Use a bowl large enough to allow the cream to expand. The trick is to beat it just right, overwhipping can lead to the cream turning into butter. If you are a beginner, you would rather want the cream to be soft than over-whip it.
Chantilly cream tastes best when it is fresh. Having said that you can store it in an airtight container for up to 5 days but it starts turning watery with time. So watch out for it and try to avoid having leftovers.
INGREDIENTS
- Heavy whipping cream– Make sure to use the 35% or full-fat heavy cream for the best results. Tuck the whipping cream in the fridge before you use it.
- Powdered sugar– This is required for the added sweetness. Do not use granulated sugar here.
- Vanilla extract– This adds flavor to the cream. You may use any other extract for a variation of the original recipe.
HOW TO MAKE IT?
In a large cold mixing bowl, beat the heavy whipping cream on medium speed until it becomes thick and frothy, for about 1 minute.
Add the powdered sugar and vanilla extract, and resume beating. Beat until stiff peaks form, avoid over whipping, or the cream will start separating to form butter.
Use immediately or keep in the refrigerator until ready to use.
RECIPE NOTES
Whisk the ingredients until thick, but do not overdo it, or the cream will turn to butter.
Before making the Chantilly cream, make sure that all the ingredients and equipment are cold. It is a good idea to keep the mixing bowl and beaters in the freezer to chill for 15-20 minutes before you start.
Use heavy whipping cream (containing at least 35 percent milkfat) for the best results.
For beginners, it is better to have slightly soft Cream than whipping it too much for stiff cream.
VARIATIONS
- Flavor the cream with rosewater or orange blossom, or saffron for a different flavor.
- You could also use other extracts like Lemon, coffee, strawberry, pecan, or caramel.
- Add some flavored liqueur like the Grand Marnier, Irish cream, brandy, and rum to the cream mixture.
- You may add a few drops of color if you are feeling adventurous!
VEGAN CREME CHANTILLY
If you are wondering if there is a vegan version of Creme Chantilly, there's good news. You can make vegan Creme Chantilly just as easily. Simply use coconut full-fat cream instead of heavy whipping cream. Refrigerate the can of coconut cream overnight. When you open up the can, you will see that the cream has hardened and is floating on the top. Scoop out only the cream and use it for making Creme Chantilly. The recipe remains the same.
If you think this is troublesome, opt for coconut whipping cream instead. You will easily find some brands online or in specialty stores like Whole Foods.
Don't like coconut? Try other non-dairy whipping creams available in the market.
FREQUENTLY ASKED QUESTIONS
Why should the cream be whipped at medium speed?
Whipping cream at medium speed will allow more air to be incorporated into the mixture resulting in a much lighter, fluffier whipped cream. The mixture will look frothy first but do not worry. The more bubbles, the better!
At most, how much sugar can I add to the whipped cream?
Well, I would say that depends. Depending on how sweet you like your Chantilly cream or what kind of dessert you would top with it, anything between 2 to 4 tablespoons should be good.
SERVING SUGGESTIONS
Creme Chantilly can be used to top any cake, cupcake, pastry, pie, or sundae. Add a little indulgence to your hot chocolate or coffee with Creme Chantilly. You may also serve it with fresh fruits and berries.
Today I filled my puff pastry cups with Chantilly Cream and garnished with fresh strawberries and marshmallows to make these amazing looking desserts. Everyone loved it!
STORING SUGGESTIONS
Creme Chantilly is perishable and not shelf-stable. It can be refrigerated in airtight containers for up to 5 days. However, it tends to become a little liquidy after a few days. Rewhip the cream before serving to fix this problem but keep in mind that fresh is always the best.
CRÈME CHANTILLY
Ingredients
- 8 oz heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp pure vanilla extract
Instructions
- In a large cold mixing bowl, beat the heavy whipping cream on medium speed until it becomes thick and frothy, for about 1 minute.
- Add the powdered sugar and vanilla extract, and resume beating. Beat until stiff peaks form, avoid over whipping, or the cream will start separating to form butter.
- Use immediately or keep in the refrigerator until ready to use.
Notes:
- Whisk the ingredients until thick, but do not overdo it, or the cream will turn to butter.
- Before making the Chantilly cream, make sure that all the ingredients and equipment are cold. It is a good idea to keep the mixing bowl and beaters in the freezer to chill for 15-20 minutes before you start.
- Use heavy whipping cream (containing at least 35 percent milkfat) for the best results.
- For beginners, it is better to have slightly soft Cream than whipping it too much for stiff cream.
Calories
146.47Fat (grams)
14.34Sat. Fat (grams)
9.15Carbs (grams)
3.79Fiber (grams)
0.00Net carbs
3.79Sugar (grams)
3.81Protein (grams)
1.13Sodium (milligrams)
10.81Cholesterol (grams)
44.90The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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