How to make Chantilly cream step by step

For 4 0.4 €/pers. 308 kcal/100g

How to make Chantilly or Chantillí cream step by step.

Chantillí or Chantilly cream is a basic baking recipe that is used in many desserts in French cuisine. It is still a whipped cream flavored with vanilla . There are those who argue that chantillí is a mixture of meringue and butter cream with vanilla aromas.

Chantilly cream was invented by the French chef François Vatel, who in the 17th century prepared it for King Louis II in his castle of Chantilly. Many think that a chantilly or chantilly is the same as whipped cream with a structure similar to Italian meringue .

We could say that they are very similar, almost twins, although with their differences, since the vanilla aroma is very present and icing sugar is always used to sweeten and whip the cream.

What is Chantilly or Chantillí cream?

• Both its texture and flavor are different from whipped cream. However, many chefs and pastry chefs claim that chantillí is a whipped cream cream , sweetened and scented with vanilla . 
• The difference between the cream created by Vatel and traditional whipped cream is the delicate touch of vanilla aroma that the Frenchman added and the use of icing sugar instead of white sugar in the mixture.
• Icing sugar is a type of sweetener characterized by being pulverized or ground to powder size; It therefore has a softer texture. In addition, icing sugar has a small amount of starch among its components that helps maintain a firm cream.

Now we are going to explain each step in detail with photos and video of this cream. We will also give you some tips and tricks to make this Chantilly cream like the best pastry chef, delicious, of course.

How we prepare Chantillí or Chantilly Cream

1. Cream. We must use whipping cream , which contains at least 35% fat. In other countries it is known as milk cream .
2. The cold . The cream should be very cold, between 2 and 4º would be ideal. If you just bought the cream, you can speed up the process by putting it in the freezer for 20 minutes. Remember that the bowl you use to mix the ingredients and beat them, as well as the whisks, must also be very cold.
3. The vanilla . The original flavoring of Chantilly cream is vanilla, although we can also use others. Ideally, they should be liquid extracts or powders that dissolve completely, so that they do not spoil the texture of the cream.
4. The sugar. Icing sugar is easier to integrate than regular sugar. The sugar is added once it is almost whipped, and no more than two tablespoons at a time. The cream/sugar ratio (to make it sweet) is 250 ml of cream and 50 g. of sugar, although if you want it sweeter you can make it with 250 ml. of cream and 100 g. of sugar (it will also be easier to assemble).

If you are still not clear, I leave you a step-by-step photo of this Chantilly cream recipe . Don’t miss any detail and it will turn out perfect.

Tips and tricks for a delicious Chantilly cream

• It is better to whip a small amount of cream at a time . To give you an idea, a liter of whipped cream doubles its volume. If you need a large amount of cream, it is better to repeat the steps to prepare more. 
• The process of whipping cream takes less than 5 minutes , so you no longer have an excuse to continue buying jars from the supermarket.
• As always, you can review all our recipes with whipped cream and be encouraged to try one of them.