Chantilly cream, grandmother’s recipe for real whipped cream! And yes, the true French Chantilly cream is often confused in Italy with crema pasticcera alla panna or crema diplomatica, but in France it is recognized at a single greedy glance and is nothing other than our whipped cream! A basic preparation widely used in global pastry making, perfect for decorating cakes, millefeuille, cream puffs, making semifreddos and much more, and it is the same cream I use for strawberry and cream mochi or for my Lulù Messinesi. Contrary to what is commonly believed in Italy, Chantilly cream is not made of pastry cream plus whipped cream, but only of the latter, which is worked cold together with powdered sugar and vanilla extract or vanilla flavoring and must be strictly dairy and not plant-based.
Created by the Frenchman François Vatel in the 17th century, Chantilly cream takes its name from the Château de Chantilly where the cook was superintendent of the kitchens, and from there it spread throughout Europe—perhaps only for its taste and simplicity of preparation and especially for the elegance it lends to so many desserts!
Let’s go to the kitchen now and prepare Chantilly cream. Before we start, I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Chantilly cream
- 2 cups heavy whipping cream (about 17 fl oz (500 g); at least 30% fat)
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (about 60 g)
Tools
- Electric mixer
Preparing the whipped cream
To make whipped cream or Chantilly cream, pour the cold cream into a chilled bowl, add the powdered sugar and the vanilla extract, and start whipping with clean, dry whisks at medium-high speed. To avoid splashes, cover the bowl with plastic wrap or a kitchen towel, but you could also use a tall, narrow, very cold glass container. To be sure the cream is well whipped, turn the bowl upside down and if it doesn’t run, it’s ready (be careful, it might actually fall :-)). Our Chantilly cream is now ready to be used or enjoyed.
Be careful not to whip the cream too much, because you might end up with some good homemade butter.
Storage and notes
I recommend preparing Chantilly cream at the last minute; alternatively it can be kept in the refrigerator for up to one hour, after which it would tend to collapse. If you want it to last longer, whip it together with a little mascarpone — it won’t be Chantilly anymore, but it will still be super delicious.
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