Homemade Chantilly Cream — Easy Whipped Cream Recipe with Vegan Version

Versión en Español

Homemade Chantilly cream, or crema chantilly, is well chilled heavy cream whipped with powdered sugar and vanilla until soft and fluffy, with a vegan version made from the solid part of chilled coconut milk. It takes 10 minutes to prepare, plus chilling the cream, and serves 8.

A French classic fully adopted by Chilean baking, it is used to decorate cakes, top café helado, crown preserved fruit, and much more.

How to Make Chantilly Cream at Home?

It is very simple. The key is to chill the cream well in advance and use cold utensils and an electric mixer. The cream is whipped until it starts to thicken, then the powdered sugar and vanilla are added and it is beaten just to the texture you want.

Nutritional Information

Each serving of Chantilly cream contains approximately 100 kcal, 0.5 g of protein, 10 g of total fat (6 g of saturated fat), 30 mg of cholesterol, 3 g of carbohydrates, 3 g of sugars, and 10 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chantilly Cream Recipe

Preparation: 10 minutes (plus chilling)
Servings: 8

Ingredients

• 200 g (about 1 cup) of heavy cream
• 3 tablespoons of powdered sugar
• ½ teaspoon of vanilla extract

Instructions

1. Keep the cream in the fridge for at least 12 hours beforehand. Chill a glass bowl and the mixer beaters in the fridge for about 60 minutes, then pour in the cold cream and beat until it starts to thicken.
2. Add the powdered sugar and vanilla and keep beating just until it reaches the consistency you want, without overbeating. Spoon it into a piping bag or a zip top bag with a corner snipped off to decorate ice cream, cakes, or desserts. Keep refrigerated.

Additional Tips

Plan ahead

Use well chilled cream and equally cold utensils for the best, most stable result.

Stop in time

Beat only until soft or firm peaks form. Overbeaten cream turns grainy and starts to separate into butter.

Make it vegan

Chill a can of full fat coconut milk without shaking it, scoop out the solid fat on top, and whip it the same way, saving the liquid for other recipes.

Frequently Asked Questions (FAQs)

1. Why chill the cream and the bowl before whipping?

Cream only whips well when it is very cold. Chill it for at least 12 hours and the bowl and beaters for about an hour. If anything is warm, the cream struggles to thicken.

2. When do I add the powdered sugar?

When the cream has started to thicken. Add the sugar and vanilla then and keep beating only until it reaches the texture you want, or it may split.

3. Can I make Chantilly without cream?

Not with regular milk, which does not have enough fat. The alternative is the solid fat from chilled full fat coconut milk, whipped the same way.

4. Where does the name Chantilly come from?

From Chantilly, a town north of Paris whose château is traditionally linked to the creation of this cream in the seventeenth century.

Vegan Chantilly Cream

For a vegan version, replace the cow’s cream with the same amount of full fat coconut milk, chilled and not shaken. Scoop the solid fat from the surface with a spoon, whip it with powdered sugar and vanilla, and save the liquid for other preparations.

How to Use Chantilly Cream

In Chile, Chantilly cream decorates cakes and tortas, tops café helado and hot chocolate, fills cream puffs, and is served with preserved peaches, strawberries, and fruit salads.

Did You Know?

Chantilly cream is traditionally credited to François Vatel, the seventeenth century maître d’hôtel of the Château de Chantilly, north of Paris, although the story is more legend than documented fact.

Recommended

• Homemade Pastry Cream Recipe
• Chilean Cream Puffs Recipe
• Chilean Café Helado Recipe
• Chilean Merenguitos with Manjar Recipe