Chantilly Cream

Name: Chantilly Cream
Cuisine: World Cuisine
Ingredients: 1 cup chilled, whipping cream with at least 30% fat (ideally 35%); 20g icing (powdered) sugar; 15-20 drops (¼ tsp) of vanilla extract (or specks from 1 large vanilla bean split and scraped)

4 steps

Updated at: Thu, 17 Aug 2023 10:34:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories98.1 kcal (5%)

Total Fat9.3 g (13%)

Carbs3.4 g (1%)

Sugars3.3 g (4%)

Protein0.7 g (1%)

Sodium10.3 mg (1%)

Fiber0 (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 cupwhipping cream

chilled, with at least 30% fat, ideally 35%)

20gicing sugar

powdered

15 dropsvanilla extract

or specks from 1 large vanilla bean split and scraped

Instructions

Step 1

Place a medium stainless steel or glass cul de poule bowl in the refrigerator for at least an hour or overnight.

Step 2

Pour the cold cream into the chilled bowl. Using a large, stainless-steel whisk, gently whip the cream several minutes until you start to see whisk marks in it. Your hand should hold the whisk like a tennis racquet.

Step 3

Add the sugar and vanilla. Whisk moderately for several minutes until the cream starts to thicken and form ribbons. Taste the cream and adjust the sugar and vanilla if desired.

Step 4

Beat the cream vigorously with a firm wrist until it thickens into waves. It is sufficiently whipped when the waves hold their shape and the whisk can stand upright in the cream. Be careful not to overwhip it as it will turn it into butter!

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