Chantilly Cream - Recipe
Chantilly Cream is a lightly flavored and surprisingly easy to prepare cream made with whipped cream, vanilla extract and powdered sugar. Ready in few minutes, this whipped cream frosting can be served as it is or used as filling and topping for many desserts.
- Level: Easy
- Preparation time: 5 minutes
- Total time: 15 minutes
Pour very cold heavy whipping cream in a bowl large enough to contain it when whipped.
Add to the whipping cream the teaspoon of vanilla extract.
With the help of an electric beater, whip the cream to stiff peak without over beating.
Keep beating the cream and slowly add the powdered sugar to the whipped cream.
The Chantilly Cream is now ready to be used as a standalone dessert served with ladyfingers cookies (Savoiardi Ladyfingers ↪), or as frosting, topping or filling for a large variety of desserts, cakes and pastries.
Keep the Whipped Chantilly Cream refrigerated if not using right the way. In the fridge it will keep just fine for few hours.
Alternatively to the vanilla extract you can flavor the whipped cream with whole vanilla beans. Simply cut the vanilla bean and scrape out the seeds. Mix with the whipped cream in a bowl and let rest overnight in the fridge. The day after filter with a strainer or a cheese cloth before beating the cream to stiff peaks.
It is very important to use very cold heavy whipping cream. Room temperature cream is harder to whip successfully. Do not add lemon or salt before whipping it.
Adding a teaspoon of corn starch will help keeping your cream whipped for longer time.