Chantilly Cream is the OG sweetened whipped cream ~ here’s how to do this classic dessert topping RIGHT!
If you default to an aerosol can or a plastic tub from the freezer when you’re looking to gussy up a dessert you really need to bookmark this post. Yes, Chantilly cream is a fancy way of saying whipped cream, but it also embodies that French philosophy of simple things, done right. Chantilly cream is perfectly whipped, perfectly sweetened whipped cream touched with vanilla that’s ready to take your favorite dessert to the next level.
did you know?
Chantilly cream, aka crème Chantilly, is a sweetened whipped cream of French origin. It’s named after the Château de Chantilly, a historic castle located in the town of Chantilly, north of Paris. The cream was created by François Vatel, a chef who worked at the château in the 17th century.
You’ll need 3 things for Chantilly cream
- HEAVY CREAM
- see below for a breakdown of different types of heavy cream and which to use.
- SUGAR
- When it comes to sweetening whipped cream, the best sugar to use is generally powdered sugar, also known as confectioners’ sugar or icing sugar. Powdered sugar is finely ground and contains a small amount of cornstarch, which helps to stabilize the whipped cream. But granulated sugar, particularly superfine or baking sugar, can also be used.
- VANILLA
- vanilla extract, vanilla paste, or the seeds from a vanilla bean.
the best cream for whipping?
Overall, heavy cream with a higher fat content is the best option for achieving a smooth, stable, and luscious whipped cream: look for 36% fat or higher, which contributes to its ability to whip up into a light and fluffy consistency. The fat percentage can be found right on the label, front and center.
#1 choice HEAVY CREAM: Heavy cream, also known as heavy whipping cream, typically has a higher fat content, usually around 36% or more. It has a rich and creamy texture and tends to whip up into a denser and more stable whipped cream. If you’re aiming for a thicker and more luxurious whipped cream, heavy cream is a good choice.
WHIPPING CREAM: Whipping cream, on the other hand, generally has a slightly lower fat content, usually around 30% to 35%. It still contains enough fat to whip up into a fluffy texture, but it may result in a lighter whipped cream compared to heavy cream. Whipping cream can be a good option if you prefer a lighter, more delicate whipped cream.
DOUBLE CREAM: If you live in the UK double cream has a super high fat content, typically around 48%, making it ideal for whipping. It is thick, rich, and produces a luxurious whipped cream with a smooth texture.
how to make Chantilly cream, step by step
step 1. Start with cold cream in a deep bowl
- Put cold cream in a bowl with a deep rather than wide and shallow shape. This will help the beaters beat the cream evenly and efficiently. I almost always use my 2 quart measuring cup for this.
step 2. Add powdered sugar and vanilla
step 3. Beat the cream until trails form
- Beat on a medium setting until you see the beaters leaving trailing marks in the cream.
step 4. Lower the speed
- 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. You’ve made Chantilly cream!
the science behind Chantilly cream?
When cream is whipped, the mechanical action breaks down fat globules and incorporates air into the cream. The proteins in the cream change their structure and create a network that helps keep the air bubbles trapped. (Cold cream holds that shape better.) Basically, whipping cream turns it from a liquid into a light, fluffy, stable foam, ready for your favorite dessert!
the most common mistake
The mistake most people make when they’re whipping cream? It’s over-whipping. Knowing when to stop is the key and it takes a little practice.
- Set your beater on a medium speed so you will have more control over the process.
- Be sure to stop and check your cream often once you’ve noticed the beaters leaving visible trails in the cream.
- Catch your cream right at the stiff peak stage. Remember that a stiff peak is not actually stiff, the cream will still look soft and pliable, but when you raise your beaters the peaks will stand and not droop or fall back into themselves.
- You’ll know you’ve over-beaten your cream when it suddenly loses its glossy smooth appearance and looks grainy, lumpy, and stiff.
when life gives you over-whipped cream ~ make butter!
So you’ve taken it too far, and your Chantilly cream is a stiff mess. No worries, you can make a sweet vanilla butter!
- Keep whipping: your cream will separate into clumps of butterfat floating in buttermilk. Beat the clumps of butterfat until they fully come together and separate from the buttermilk.
- Drain the buttermilk: strain the mixture to separate the butter and the liquid. Place a fine-mesh sieve or cheesecloth over a bowl and pour the mixture through it. The liquid that passes through is the buttermilk, which you can save for other uses.
- Rinse and knead: Rinse the clumps of butter under cold water to remove any remaining buttermilk. This step helps to preserve the butter’s freshness and prevent it from spoiling quickly. Then, gather the butter into a ball and knead it gently to remove any excess liquid.
- Transfer it to an airtight container or wrap it tightly in wax paper or plastic wrap. Store it in the fridge to firm up.
all the ways to use your Chantilly cream
Whipped cream and fruit have a special relationship. Whipped cream and perfect summer berries is the ultimate in simple elegance.
Chantilly cream makes a perfect cake filling for Classic Victoria Sponge Cake Recipe and Chocolate Strawberry Whipped Cream Cake.
We use it to top our favorite ice box pies like Peanut Butter Pie, Nutella Mousse Pie, and Lemon Icebox Pie.
Shortcake is nothing without whipped cream: we love it with Rhubarb Shortcake and Fresh Peach Shortcake.
Chantilly cream is essential on a Dark Chocolate Truffle Tart or my Flourless Belgian Chocolate Cake.
Spoon it on shortbread crumble tarts like Cranberry Crumble Tart or a Rhubarb Crumble Tart.
Use Chantilly cream to make easy fruit fools for light summer desserts. I make a Rhubarb Fool and a Brandied Blackberry Fool.
Summer fruit crisps and crumbles are even better with a little bit of Chantilly cream 🙂
Indian Pudding, Butterscotch Pudding, and of course Milk Chocolate Mousse all benefit from a good blob of perfectly whipped cream.
Chantilly Cream
Equipment
- electric beaters
- a deep bowl I love to use a 2 qt measuring cup for this.
Ingredients
- 1 cup cold heavy cream
- 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.
Video
Notes
- Add more cream: If the overwhipped cream is still in its liquid state and has not turned into butter, you can try adding a small amount of fresh, unwhipped cream. Gently fold it into the over whipped cream using a spatula or whisk until it reaches a smoother consistency.
When I look at the nutritional information I get a total of 31.8 Kcal based on 3g fat @9 kcal/g, 1 carb @4 kcal/g, and .2 g prot. @ 4kcal/g. Your total of 27 seems a bit short. I only mention this because I rely on this information in more complex recipes. Otherwise, I save a lot of your recipes because they do all the way from basics such as this one to complex meals and find them very well done. I sometimes cook but have many food “issues” that keep me from physically enjoying the wonderful flavors and textures you provide.
My nutritional facts are calculated automatically with the ingredients and amounts provided by me, much like many online calculators you might use. I’m not sure what accounts for the difference in our two calculations, but in this case it’s pretty miniscule. For more complex foods I always try to double check if something seems ‘off’, but it’s so hard because ingredients can vary so much!
Duh! I didn’t even think of doing this when I purchased the TruWhip for my yogurt pie. Geez!
Perhaps I missed it, but what does “OG” stand for? Also, when I was a child, my mother made chocolate whipped cream with Hershey’s Syrup. Is that what you would use or is their something better now? I’ve thought about using cocoa but I’ve never tried it.
Hi Elizabeth! OG stands for ‘the original.’ And as it happens I’m working on a chocolate Chantilly, stay tuned!