Crème Chantilly is a lovely name for lightly sweetened whipped cream that is flavored with vanilla. Because confectioners’ sugar is so fine, it dissolves almost instantly, ensuring a smooth, creamy result. Chill the bowl, whisk (or beaters) and cream before whipping, and whip only until soft peaks form. Heavenly!
* An electric mixer may also be used. Combine the cream, confectioners’ sugar and vanilla in the chilled bowl of an electric stand mixer fitted with the whisk attachment. Whisk on medium-high speed just until soft peaks form.
Make It Ahead: Crème Chantilly may be stored, tightly sealed, in the refrigerator for several hours. If the cream begins to soften, gently whip as necessary.
Based on a recipe from “On Cooking: Techniques from Expert Chefs”, 2nd edition, by Sarah R. Labensky and Alan M. Hause (Prentice Hall, 1999).
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Sauces, Spreads, and Spices