{"id":26514,"date":"2019-03-28T14:29:21","date_gmt":"2019-03-28T19:29:21","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=26514"},"modified":"2022-10-14T08:38:52","modified_gmt":"2022-10-14T13:38:52","slug":"chantilly-cream-recipe","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/chantilly-cream-recipe\/","title":{"rendered":"French Chantilly Cream Recipe (Cr\u00e8me Chantilly)"},"content":{"rendered":"\n

While Cr\u00e8me Chantilly (or Chantilly cream) sounds fancy, it is so<\/em> easy to make! It is just another name for whipped cream.<\/strong><\/p>\n\n\n\n

You can whip up this recipe in minutes, and nothing beats its light, sweet flavor.<\/p>\n\n\n

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\"Chantilly
This super easy Cr\u00e8me Chantilly is easy to make from cold heavy cream! <\/figcaption><\/figure>\n<\/div>\n\n\n\n\n

Ingredients<\/h2>\n\n\n
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\"pouring
Cr\u00e8me Chantilly is made from whipping cream, but you can also make sweetened whipped cream by adding some granulated sugar or icing sugar.<\/figcaption><\/figure>\n<\/div>\n\n\n

The only required ingredient to make Chantilly cream is cold<\/strong> heavy whipping cream.<\/p>\n\n\n\n

It is essential that your heavy whipping cream be cold. The fat in the cream collapses easier when it is warmer.<\/em> If you want a more technical explanation of this, read the Cook’s Illustrated article on whipped cream temperature<\/a>.<\/p>\n\n\n\n

Depending on where you live, you may also see heavy whipping cream sold as heavy cream, whipping cream, or double cream. <\/em>These all have slightly different fat percentages, but they will all work well.<\/p>\n\n\n\n

Although only cream is required, I also like to sweeten things up with the addition of granulated sugar and a touch of vanilla extract. Some people insist that powered sugar or superfine sugar work better, but I haven’t found that to be the case.<\/p>\n\n\n\n

How To Make Chantilly Cream<\/h2>\n\n\n\n

The easiest way to make this recipe is with an electric mixer fitted with the whisk attachment.<\/strong><\/p>\n\n\n\n

Pour cold<\/strong> heavy whipping cream into your mixing bowl and whisk it at high speed. As you whisk, you’ll notice that the cream will begin to get bubbly and then thicken.<\/p>\n\n\n

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\"Chantilly
Cr\u00e8me Chantilly is made easiest with a stand mixer. Otherwise you’ll be hand mixing for a long time!<\/figcaption><\/figure>\n<\/div>\n\n\n

Keep on whisking until soft peaks form, or until the mixture is thick enough that it doesn’t collapse when you lift up the whisk or place some on a spoon.<\/p>\n\n\n

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\"Thickened
Chantilly cream is deceptively easy to make as long as you keep a close eye on it and don’t over-mix!<\/figcaption><\/figure>\n<\/div>\n\n\n

After this happens, add the sugar and vanilla and give the cream one final short whisk.<\/p>\n\n\n

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\"Adding
Adding vanilla gives your Chantilly whipped cream a touch of extra sweetness and warm vanilla flavor.<\/figcaption><\/figure>\n<\/div>\n\n\n

Warning: You can overmix this recipe!<\/span> If you mix too much, you’ll find that it goes from a fluffy cloud back to more of a liquid. To correct overmixed whipped cream, gently whisk in some more cold cream until the proper consistency returns.<\/strong><\/p>\n\n\n\n

To make Cr\u00e8me Chantilly without an electric mixer:<\/p>\n\n\n\n