What is the difference between Chantilly Cream and Whipped Cream?
This question is heavily argued. But why?
Who doesn’t love whipped cream? It’s delicious on cheesecake, pie, coffee drinks, and just about everything. Whipped cream is made by whipping heavy whipping cream until fluffy and stiff peaks form. (When whipping you want to make sure not to over whip, however, because you will end up with butter.)
So what is Chantilly cream?
Chantilly cream is basically sweetened whipped cream. It’s usually my personal go-to in comparison to basic whipped cream because I find the elevated sweetness to have a better taste and make a better accompaniment to baked desserts.
So, some argue that they are one and the same. When you google recipes, Chantilly recipes can call for granulated sugar or confectioners’ sugar. Similarly, when you google recipes for whipped cream, you acquire almost the same recipe results.
Whipped cream is often sweetened with a small amount of sugar (granulated) and vanilla. While Chantilly cream has a greater quantity of sugar and often confectioners’ sugar versus granulated.
The fact of the matter is Chantilly cream is a sweeter whipped cream.
My go-to recipe for Chantilly cream:
8oz heavy whipping cream
1/4 confectioners’ sugar, sifted
1 tsp vanilla extract
- In a cold and clean mixing bowl, beat heavy whipping cream until soft peaks form.
- Add sugar and vanilla and beat until stiff peaks form, watching carefully to avoid over whipping.
Make sure your stainless bowl is clean and cold for a more stable whipped cream.
Which do you prefer? Comment below 🙂