Friday 29 May 2015


Chantilly Cream or Crème De Chantilly as in French is whipped cream that is whisked until light and fluffy and then slightly sweetened with icing sugar and flavoured with vanilla essence. Brandy is also used instead of vanilla. 

This divine and versatile ingredient has 'n' number of uses. Chantilly Cream or Crème de Chantilly aka whipped cream is mostly used to serve with coffee, topping for fruits salads, pies, pavlovas, scones, cakes, cupcakes, to fill inside pastries, or in between layered cakes,cookies or just to serve as a side to a delicious pudding for added indulgence!

I personally prefer Chantilly Cream over Butter Cream, the first reason being the ease and simplicity with which you can make it. For whipping  you may use just as simple as a balloon/wire whisk  or a fork ,all you will need is strong muscle or if you have an hand held electronic whisk life can't get simpler than this. Get one, if you haven't.

The second reason why I prefer whipped cream over butter cream, it can be tricky to get the perfect texture of butter in room temperature , especially in winter season. With cream that issue is sorted.

So, Let's take a look at "HOW TO MAKE WHIPPED CREAM" Or Cre'me de Chantilly 

You will need :

3/4 cup whipping cream, or single pouring cream
1/4 cup of icing sugar 
few drops of vanilla essence


Step 1: Sift icing sugar using a mesh strainer or flour sifter in a bowl.

Step 2: To this add sugar, vanilla. 

Step 3: Whisk cream sugar and vanilla first at medium and then at high until soft peaks form. This could take about 8-10 minutes if using an electric beater or whisk, longer if using a balloon whisk.(depending on your arm's strength and how fast you whip, remember the faster the better).
For a firmer texture you may beat a bit more.
(see step 3 in picture)

Tips:Do not over beat your cream mixture or it will turn into butter. You will know when your whipped cream is ready, once it starts to thicken and you remove the whisk straight up, the cream will be slightly droopy from the whisk. If you scoop some of the cream with a spoon and turn it upside down, it will hold firm and cling on to the spoon for a while. As in picture below.

Enjoy this decadent, pure and silk like pleasure for a lazy weekend breakfast with pancakes and fruits. So delicious!! I served mine alongside freshly baked scones. Will share recipe soon.

Infact use of whipped cream is also very common in savoury dishes. If using as  a savoury ingredient just chuck out sugar, and vanilla. 


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