Chantilly cream, also known as Créme Chantilly is a sweetened vanilla-flavored whipped cream. We love it in cream puffs, adorning fresh berries and floating on hot chocolate! It’s an easy way (super easy way) to add extra flavor, texture, and appeal to nearly any dish.
An essential kitchen technique that’s simple to master, even if you over whip your cream you can save it with an added tablespoon or two of cream.
carte du jour
Flavor Infused Whipped Cream
Fresh and light, this lovely cream will also take on flavor profiles easily. So if vanilla is a little too vanilla for you, check out these flavor infused whipped creams!
- Liquor: Yes, we‘re going to show our hand early with this Royal Flush! The favorite in our kitchen is Amaretto, it‘s divine in Cream Puffs. Choose your favorite boozy drink Kahlua, Campari, Crème de Menthe, Grand Marnier, and even tequila! Beat 1 cup of heavy cream until soft peaks form, whip in 1 Tablespoon Powdered Sugar and 1 Tablespoon of liquor. Enjoy!
- Fruit Zest: Orange, lemon, lime, mandarin, grapefruit, pomelo and citron. Zest a little or a lot into clouds freshly whipped cream. A perfect and easy way to introduce a little acid pop to any dish!
- Ground Spices: Another way to bring subtle hints or big bold flavor with just a dash or three. From mild to spicy, season and taste as you blend. Anise, cocoa powder, cinnamon, and nutmeg can wake up a dessert or coffee!
- Cold-Infused Whipped Cream: A super easy way to add bright flavors to your fresh cream. Lavender, rose, thyme and mint are some possibilities. A spoonful of lavender whipped cream on fresh berries is a great way to end a savory meal. Take 1 teaspoon of dried lavender and steep in 1 cup of cold heavy whipping cream for 1-2 hours. Strain the cream, pressing the solids to extract as much cream as possible. Beat in a well-chilled bowl until soft peaks begin to form, add 2 Tablespoons of confectioners’ sugar and beat until soft stiff peaks develop. : Another way to bring subtle hints or big bold flavor with just a dash or three. From mild to spicy, season and taste as you blend. Anise, cocoa powder, cinnamon, and nutmeg can wake up a dessert or coffee!
How to make Chantilly Cream
Chantilly cream, also known as Créme Chantilly is a sweetened vanilla-flavored whipped cream. We love it in cream puffs, adorning fresh berries and floating on hot chocolate! It’s an easy way (super easy way) to add extra flavor, texture, and appeal to nearly any dish.
- 1 cup (240 grams) heavy whipping cream chilled
- 2 Tablespoons confectioners’ sugar powdered sugar
- 1/2 teaspoon real vanilla extract
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Chill a glass or metal mixing bowl
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Lightly beat the cream in a large chilled bowl with a large balloon whisk, or in an electric beater, until it begins to thicken.
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Add the sugar and vanilla extract and continue to beat until the cream is very stiff and stands in firm peaks on the beater when it is lifted from the bowl.
- Best used fresh but can be kept in the refrigerator 2-3 days.
- If you have leftovers, place dollops onto a piece of wax paper and freeze. Once frozen through, toss into a freezer bag. Can be safely stored up to 3 months.
Chantilly Cream is the perfect filling for our airy Cream Puffs, We also add a little drizzle of Fruit Coulis to add a pop of citrus zing!
