Chantilly Cream
Ingredients
- 2 cups + 2 Tbsp (500g) heavy cream, cold
- ¼ cup (50g) granulated sugar
- 2 Tbsp (12g) vanilla paste or vanilla extract
Instructions
Preparing Ingredients and Materials
- Approximately 15 minutes before making the cream, place the stand mixer whisk attachment and bowl into the freezer. You can also use a hand mixer or a whisk to make this recipe as well. Leave the cream in the fridge until right before beating. Cold equipment and cream will allow the cream to whip more easily to stiff peaks.
- Pour the cream into the stand mixer bowl fitted with the whisk attachment and turn to medium speed. Slowly add the sugar and continue to beat until the cream reaches soft peaks.
- Add the vanilla paste and continue beating to stiff peaks (i.e., the cream will have a point that stays straight up and does not fall to one side when the whisk is removed from the bowl).
Storing the Chantilly Cream
- This recipe makes approximately 4½ cups (550g).
- Store the Chantilly cream in the refrigerator in an airtight container for up to 3 days. Sometimes, whipped cream begins to weep as it sits, so you might need to re-whip it prior to use.
- Chantilly cream is best as a topping (e.g., on a tart, pavlova, and on fresh fruit) or to be used immediately before serving (e.g., Choux Chantilly). It’s not a very stable topping, so it’s not advised to use it to frost a cake.