This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
698 K 4.1/5 (57 reviews)655658
Last modified on: September 17th 2013
For 400 ml, you will need:
- 1
200 ml liquid cream - 2
20 g vanilla sugar - Total weight: 220 grams
Times for this recipe
Preparation
3 min.
Resting
15 min.
All in all
20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Pour 200 ml liquid cream into a bowl, add 20 g vanilla sugar, mix well and put in the freezer for 15 minutes.
Stage 2
Maybe you'll see a ring of frozen cream all around the inside of the bowl; that's good news, meaning that your cream is at the right temperature.
Stage 3 - ⌛ 3 min.
Remove bowl from the freezer and without delay, whip cream at high spped. It becomes firm in about 2 or 3 minutes, 5 minutes maximum.
Stage 4
Continue to whip until the cream is firm enough, not too much otherwise you will make butter.
Your Chantilly cream is ready.
Your Chantilly cream is ready.
Stage 5
Chantilly cream can be made with a gourmet whip, see how in this video.
Remarks
There's a well known little story which says that Vattel, chef to the prince of Condé, invented Chantilly cream for a party gave by his master for king Louis XIV. There is a lovely scene about it in the Roland Joffé movie "Vattel". It's well told, probably fictionalized, and quite hare-brained ("it's the sugar that makes the cream smooth").
Following the same ideas it is possible to make chocolate chantilly and foie gras chantilly.
Following the same ideas it is possible to make chocolate chantilly and foie gras chantilly.
Keeping: Bad conservation for Chantilly, must be used faster.
Source: Home made.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 2 g RDI=4 % | 49 g RDI=19 % | 27 g RDI=37 % | 306 kcal RDI=15 % | 1,283 kJ RDI=15 % |
| Whole recipe | 6 g RDI=9 % | 108 g RDI=41 % | 60 g RDI=82 % | 674 kcal RDI=34 % | 2,822 kJ RDI=34 % |
How much will it cost?
For 400 ml
1.35 €
Per Chantilly cream
0.05 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee all 31 other
Rice pudding with chestnuts and poached pears
A rice pudding a bit atypical, no sugar added, but chestnut cream instead, and served in a verrine with diced poached pears.
35 K 1 hour 30 min.
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
275 K3.8 1 hour 50 min.
Saint Honoré cake
The Saint Honoré cake is a famous example of French patisserie. It consists of a puff pastry base surrounded by a ring of caramel-coated choux puffs and topped with whipped cream (Chantilly). It is a bit tricky to make, but this recipe gives you all the hints you need.
144 K4.7 2 hours 55 min.
Coupe Augustin
A "coupe Augustin" is a kind of sundae made with mint ice cream, slices of white peach poached in a light syrup, Chantilly cream, raspberry coulis and topped with toasted flaked almonds.
93 K4.7 30 min.
Quick Strawberry Millefeuille
A millefeuille (which in french means "thousand sheets") is a delicious pâtisserie consisting of layers of puff or flaky pastry (pâte feuilletée) sandwiched together with cream, fruit, etc. In this recipe, we will be using sheets of caramelized brik or filo, which makes a delicious, light...
85 K3 50 min.
This recipe uses (among others)
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Dijonnaise pear cakePear and chocolate tart with a hint of mint"Moelleux" cake batterFramboisierBlackberry and almond fondant tart See all 88 other
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-07-12
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
Receive an e-mail as soon as this recipe is modified or receives a new comment.
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.