Description
Chantilly Cream is the lightly sweetened whipped cream sister of Classic Whipped Cream! Made with just 3 ingredients - cream, sugar, and vanilla, homemade chantilly cream comes together in minutes and is great for swooping, piping, or just blobbing onto desserts!
Ingredients
Scale
- 400g or ml heavy cream / heavy whipping cream / cream, cold from the fridge
- 1 tsp vanilla bean paste or vanilla extract
- 80g powdered sugar (icing sugar), sifted if lumpy (use more or less to taste)
Instructions
- Place the cream in a medium or large bowl. If you like, you can chill the bowl ahead of time to help keep things cold. Add the vanilla and mix to combine.
- Using a whisk, handheld electric mixer or a stand mixer fitted with the whisk attachment, whip the cream until it just starts to thicken.
- Sift in the powdered sugar, and whip until the cream just forms medium peaks.
- Use as desired either immediately or store in an airtight container in the fridge for up to 24 hours.
Notes
'heavy whipping cream' and 'heavy cream' are the same thing - cream with a fat percentage of at least 36%. If you are outside of the US, you want to use the kind of cream that you use for making whipped cream.
If you want an unsweetened version of whipped cream, make my classic fresh whipped cream
If you split your chantilly cream by whipping too much, add a little more cold liquid cream and mix to incorporate with a spatula.