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.
695 K 4.2/5 (56 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.
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
Apple charlotte with toasted brioche
This rather special charlotte is made with toasted slices of brioche instead of finger biscuits and stewed apples. Cooked once assembled, it can be eated warm or cold.
294 K3.8 2 hours 20 min.
Strawberries in a thyme and lemon-flavoured red wine reduction
Serving strawberries in red wine is a classic French dessert. Here is a more sophisticated version, with the red wine reduced to a light syrup with notes of thyme and lemon.
67 K 1 hour 25 min.
Bavaroise cream
A "bavaroise" is made with custard, set with gelatin after cooking, and with whipped cream added once it has cooled. This makes a delicious, smooth cream that can be used to create many different desserts.
46 K 40 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
342 K5 3 hours 9 min.
Rum babas
Rum baba is a classic French dessert, consisting of a small cake soaked in rum syrup and filled with a little Chantilly (whipped cream).
117 K3.7 3 hours 35 min.
This recipe uses (among others)
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Stewed apple (compote)Like BountyDiamond biscuitsChocolate fondantOld style brioche 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 2026-05-03
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.