Chantilly Cream
With its airy texture and vanilla-infused sweetness, French Chantilly cream will add a delightful rich and creamy element to all your favorite desserts! You can use it to fill, frost, or accompany almost any sweet creation!
- Prep time
- 5 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 230 g Heavy Cream (36% fat content, cold)
- 30 g Powdered sugar (sifted)
- 1 teaspoon Vanilla extract
- 75 g Mascarpone (41% fat content, cold)
- 1 teaspoon Gelatin powder
- 4 teaspoons Water
Instructions
- 1
Place very cold 36% fat content heavy cream into a mixing bowl along with the sifted powdered sugar.
- 2
Whip it up with an electric hand mixer for a minute and then add the vanilla.
- 3
When the frosting reaches a fluffy and pipeable consistency after 2 to 3 minutes (early hard peaks, straight after soft peaks), stop whipping immediately. If you continue whipping, the frosting will separate, get runny, and then it will turn into butter.
- 4
Use the whipped cream to fill, frost, or decorate your desserts according to your recipe.
- 5
Chantilly cream can be refrigerated for 1-2 days and should not deflate if it was whipped up correctly.
- 6
Stabilized chantilly cream
- 7
For an even more stable Chantilly cream, add either gelatin or mascarpone cheese into the mixture.
- 8
For the mascarpone version: add mascarpone to the mixture right from the beginning and whip it up together with the other ingredients until early stiff peaks form.
- 9
For the gelatin version: whisk gelatin and cold water in a small bowl until combined, and set it aside. Then, whip the heavy cream and powdered sugar together until soft peaks. Next, microwave the gelatin and water mixture for a few seconds or until it returns to a liquid form. Then slowly pour the gelatin mixture into the whipped cream while the mixer is running at the same time. Finally, whip the mixture until stiff peaks.