Chantilly Cream
I'll show you how to master the art of perfect Chantilly cream, step by step.
Servings: 2 cups
Video
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.
Notes
Use heavy cream with at least 36% fat for best results. You'll find the percentage of fat information right on the label.
If you have accidentally overwhipped your cream and it has become too thick and grainy, try this:
- 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.
Nutrition
Serving: 1 tbsp · Calories: 27 kcal · Carbohydrates: 1 g · Protein: 0.2 g · Fat: 3 g · Saturated Fat: 2 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 1 g · Cholesterol: 8 mg · Sodium: 2 mg · Potassium: 7 mg · Sugar: 1 g · Vitamin A: 109 IU · Vitamin C: 0.04 mg · Calcium: 5 mg · Iron: 0.01 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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