Description
Chantilly Cream is a classic French dessert topping made by whipping cold heavy cream with powdered sugar and vanilla extract until soft peaks form. It is smooth, light, and perfect for enhancing the flavor and texture of cakes, pies, and fresh fruits.
Ingredients
Scale
Ingredients
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the bowl and cream: Place a large mixing bowl in the refrigerator to chill or use a pre-chilled bowl. Pour the cold heavy whipping cream into this bowl.
- Start whipping the cream: Using a hand mixer or stand mixer with a whisk attachment, beat the cream on medium speed until it begins to thicken slightly.
- Add sugar and vanilla: Once the cream starts to thicken, add the powdered sugar and pure vanilla extract to the bowl.
- Continue whipping: Increase the mixer speed to high and continue beating the mixture until soft peaks form. This means the cream will hold its shape softly when the whisk is lifted.
- Be careful not to overwhip: Stop whipping as soon as soft peaks are achieved to avoid forming butter. The Chantilly cream should remain smooth, light, and fluffy.
- Serve or store: Use the Chantilly cream immediately as a topping or refrigerate it until ready to serve for the best texture.
Notes
- For flavored variations, you can add a splash of almond extract, a bit of citrus zest, or a touch of your favorite liqueur for extra flavor.
- Best served the same day to maintain freshness and optimal texture.
