What is Chantilly Cream? Is it different than Whipped Cream?
Some argue Chantilly is simply another name for whipped cream. That is why a Chantilly recipe often contains the same set of ingredients as a recipe for whipped cream.
For example, both generally call for ingredients such as granulated or confectioners' sugar. With this in mind, the distinguishing feature of Chantilly recipe is that it is generally sweeter than whipped cream.
What is Chantilly Cream?
In short, Chantilly, also known as "Crème Chantilly," is sweetened whipped cream. Hence, some distinguish Chantilly from whipped cream because it is sweeter than whipped cream. That is why some treat Chantilly and Whipped Cream as synonymous and refer to both simply as whipped cream. Others, however, separate Chantilly from whipped cream generally on a defining characteristic, its sweetness.
Historically, Chantilly's interconnection with whipped cream can be traced back to 1700s France and is often mistakingly tied to François Vatel, who was the maître d'hôtel at the Château de Chantilly in the previous century. Only begging in the 1900s, did the words "crème Chantilly," "crème de Chantilly," "crème à la Chantilly," or "crème fouettée à la Chantilly," begin to appear in public vocabulary. For all that, Chantilly is my personal go-to in comparison to regular whipped cream because I find the elevated sweetness to have a better taste and make a better accompaniment to baked desserts.
What is Whipped Cream?
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 it is fluffy and stiff peaks form. (When whipping you want to make sure not to over whip, however, because you will end up with butter.)
Generally, whipped cream contains a high butter fat content, and is cream in its liquid form that has been mixed or whipped until it takes on a lighter and fluffier appearance. Whipped cream is often sweetened with a small amount of sugar (usually granulated) and sometimes vanilla extract. While a Chantilly recipe has a greater quantity of sugar and often confectioners' sugar versus granulated. Generally speaking, Chantilly is twice as sweet.
How to make Chantilly Cream
- 8oz heavy whipping cream, cold
- 3 tablespoon confectioners' sugar, sifted
- ½ teaspoon pure vanilla extract
- In a cold and clean mixing bowl, beat heavy whipping cream until soft peaks form.
- Add sugar and vanilla extract 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. The heavy whipping cream should be cold as well, not room temperature.
Chantilly is best used immediately after making it. However, you can keep it in an airtight container in the refrigerator for up to 3 days. After 3 days it will start to weep and lose its shape.
Any desserts made with or topped with Chantilly need to be stored in the refrigerator, it is perishable and not shelf-stable.
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What is the bottom line?
The fact of the matter is Chantilly cream is a sweeter version of whipped cream. It is absolutely delicious in desserts or in between cake layers. I personally love to use it with my homemade pies, like this Chocolate Chess Pie. A dollop of Chantilly is the perfect finishing touch!
- 8 oz heavy whipping cream cold
- 3 tablespoon confectioners' sugar sifted
- ½ teaspoon pure vanilla extract
- In a cold and clean mixing bowl, whip heavy whipping cream until soft peaks form.
- Add sifted sugar and vanilla extract. Whip 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.
- It is pertinent that confectioners' sugar is sifted to avoid clumps.
- Very cold heavy whipping cream will whip better than slightly warm cream, so pull it out of the refrigerator when you are ready to use it.