Chantilly cream, or crème chantilly as it is call in French, is simply sweetened heavy cream, which is whipped and flavoured with vanilla.
Follow these simple steps and in no time you will have the perfect whipped cream to decorate birthday cakes, to make ice cream, add in milkshakes, to decorate cakes, or traditional Greek desserts, such as ekmek kataifi, to make an egg-less mousse or to accompany other desserts, such as crepes.
The amount of sugar added to sweeten the chantilly is up to you, depending on how sweet you like your desserts.
You can use whipping cream (30 – 35% butterfat) or heavy cream (40% butterfat) and whisk until peaks form. The volume of the cream will become double in size as a lot of air is trapped in the cream.
Whisk cream until peaks form, otherwise if it is whipped more than necessary it will turn into butter!
Many people follow instructions to make something blindly, without questioning its correctness.
This also applies to making Chantilly cream.
In many recipes for making whipped cream, they tell you that you need to use a metallic bowl, which together with the whisk, you have to put in the freezer before you whip the cream.
I’ve been making whipped cream for decades and I have never put the metallic bowl in the freezer or even the fridge. In fact, I use a plastic bowl and a hand mixer and it always turns out perfect!
- 250 ml whipping cream (35%)
- 1 tablespoon (or more) icing sugar
- 1/2 teaspoon vanilla essence or other flavour
- Using a hand mixer or a whisk, whip the cream together with icing sugar and vanilla until stiff.
- Taste and adjust sugar if you like it sweeter.
- Refrigerate before using.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 446 Total Fat: 46g Saturated Fat: 29g Trans Fat: 2g Unsaturated Fat: 13g Cholesterol: 143mg Sodium: 34mg Carbohydrates: 7g Fiber: 0g Sugar: 7g Protein: 4g
PIN FOR LATER
Kopiaste and Kali Orexi,