The Basics: Chantilly Cream

Cooking & Baking Essentials 

The Technique

Chantilly Cream

Sweetened whipped cream makes any dessert simply shine. Strawberry shortcake, beautifully handcrafted pie slices & banana pudding wouldn’t fetch any compliments without billowy clouds floating over the surface of each. Chantilly Cream is simply sweetened whipped cream with a little vanilla extract added to it. It can be prepared by hand using a balloon whisk & a chilled stainless steel bowl, in a stand mixer using a whip attachment or my preferred method, in a large bowl using a hand mixer. A chilled bowl & beater attachments will make the process a bit quicker but they certainly are not necessary. When prepared properly, the cream should be able to hold it’s own well over the container or dessert that is featured. Once you see how easy it is to prepare Chantilly Cream, you’ll never reach for any substitutes again. 

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Chantilly Cream

Sweetened whipped cream with a faint scent of vanilla can be used in a number of applications. Most often times it’s served along side a number of classic desserts but it can also be piped into pastry shells & folded into an array of divine sweet endings. You’ll reach for this technique time & time again.

Chantilly Cream
makes about 1 cup

The recipe can easily be doubled or tripled, especially if topping an icebox pie.

1/2 cup whipping cream 
2 Tbsp sugar
1/4 tsp vanilla extract

Combine all of the ingredients in a large bowl with tall sides. Beat the mixture starting on Low using a hand mixer. Gradually increase the speed to High. Beat until soft, billowy peaks form. Do not over whip. Use the sweetened whipped cream right away. 

The Tune
“Nocturne Op. 27 No. 2” Frederic Chopin

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Be sweet.