Ahhh yes — Chantilly Cream 🍦✨ — the fancy French version of whipped cream: luxuriously smooth, lightly sweetened, and sometimes flavored with vanilla or a splash of liqueur. Perfect for topping pies, cakes, fruit, or even coffee drinks.
Here’s a classic, foolproof version:
Chantilly Cream
Ingredients
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1 cup heavy whipping cream (chilled)
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2–3 tbsp powdered sugar (adjust sweetness to taste)
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1 tsp pure vanilla extract (optional, but classic)
Optional flavor twists:
1 tbsp liqueur (Grand Marnier, Amaretto, or rum)
A few drops of almond extract
A teaspoon of cocoa powder for chocolate chantilly
Instructions
1️⃣ Chill your tools
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Place the mixing bowl and beaters in the fridge for 10–15 minutes. Cold cream whips faster and holds better.
2️⃣ Whip the cream
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Pour chilled cream into the bowl.
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Beat on medium-high speed until it starts to thicken.
3️⃣ Sweeten & flavor
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Gradually add powdered sugar and vanilla (or other flavorings).
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Continue whipping until soft to medium peaks form.
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Soft peaks: cream holds a shape but droops slightly — good for folding into desserts.
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Medium peaks: firmer, holds shape better for piping or topping.
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4️⃣ Serve immediately
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Use right away or refrigerate up to 24 hours. Whisk lightly before serving if it softens.
Tips for Perfect Chantilly Cream
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Do not overbeat — you’ll end up with butter. Stop as soon as peaks form.
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Powdered sugar dissolves better than granulated sugar, giving a silky texture.
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Flavor variations: citrus zest, coffee, or vanilla bean paste elevate it to gourmet level.
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Stabilize (optional): add ½ tsp gelatin or 1 tbsp mascarpone if you need it to hold longer.
If you want, I can give a “Restaurant-Style Chantilly Cream” recipe that stays perfectly fluffy for days and can be piped beautifully on desserts — basically whipped cream perfection.