Crème chantilly
Sweetened whipped cream
Crème chantilly: lightly sweetened French whipped cream with vanilla
Crème chantilly is named after the Château de Chantilly north of Paris, where the 17th-century steward Vatel is said to have served it, and today it crowns waffles, crêpes, fruit tarts and hot chocolate in cafés across France. Cold cream is whipped with a little icing sugar and vanilla to soft, billowy peaks, light rather than stiff. The common mistake is over-whipping, which turns the cream grainy and then into butter. Chef's tip: chill the bowl and whisk for 15 minutes first, and stop as soon as the cream holds soft peaks that just flop over.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 ¼ cups very cold whipping or double cream
- 1 oz icing sugar
- 1 tsp vanilla extract
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What you'll need
Spices & pantry
Fresh ingredients (1)
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Method
0/2 doneStep 1: Chill the bowl and whisk in the fridge or freezer for 15 minutes.
15 minStep 2: Whisk the cold 1 ¼ cups very cold whipping or double cream with the 1 oz icing sugar and 1 tsp vanilla extract by hand or with an electric whisk on medium, until it thickens and holds soft peaks that fold over at the tip. Use at once or keep chilled for up to 2 hours.
5 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 19 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does crème chantilly take?
- About 10 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of very cold whipping or double cream?
- Whipping cream, same amount (less rich; whips softer).
- What can I use instead of icing sugar?
- Caster sugar, same amount.
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