Crème Chantilly is whipped cream sweetened with powdered icing sugar and flavoured with vanilla. Easy to make, this French whipped cream is a must on all your desserts. It's light, sweet and airy. Absolute magic!
Note: If your kitchen is very warm then refrigerate your bowl and whisk 20 minutes prior to whipping the cream.
Add the cream. Add the cream into the bowl of a stand mixer fitted with the whisk attachment (or a large bowl if whisking by hand or with an electric hand beater.
Add the sugar and vanilla. Sift into the cream the powdered icing sugar and add in the vanilla bean paste.
Whisk to soft or firm peaks. Whisk on medium to high for 2 minutes or until the cream starts to thicken and aerate. Whip to soft peaks or slightly longer to firm peaks. Refrigerate until ready to use.
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.To Store: It needs to be refrigerated in an airtight container as soon as it’s whipped. It will keep in the refrigerator for up to 3-4 days. If it starts to seep moisture in the last couple of days, then simply whisk again to bring it back together.To Freeze: Yes, you can actually. The sugar helps to stabilize the whipped cream before freezing. Pipe or spoon dollops of leftover cream onto parchment paper. Freeze for 3-4 hours. Once solid, use a knife to scrape cream into a zip-lock bag gently. Freeze for up to one month. Thaw in the refrigerator or the freezer bag so that that cream forms one mass. Or remove the individual piped whipped cream and place it on the dessert you are serving it with. TIP 1: Cold Cream. This is an absolute must. The cream should be taken out of the refrigerator literally just before you need to pour it into the bowl to whip up. You’ll achieve the lightest cream if it's super cold. Warm cream can’t whip well, and you won’t get the volume.TIP 2: Chill your utensils. If you live in a warm climate, pop your bowl and whisk attachment or whisk into the refrigerator for 20 minutes before using them. Doing this helps maximise your chance of whipping the cream well in a hot environment.TIP 3: Use the right cream. If you’re not sure, the cream must have at least 35% milk fat for it to be able to get fluffy.TIP 4: Don’t over-whip. Whip the cream for too long, and you’ll be on your way to making butter! The cream will turn grainy and lumpy and have quite an unappealing texture.