I Love Desserts


Chantilly Cream

Makes 2 cups


Chantilly (pronounced "shahn-tee-yee " in France; "shan-ti-ly" in America) is French for "sweetened whipped cream." It has become a part of the American dessert menu vocabulary, as it is more poetic sounding. Some chefs use confectioners' sugar in their whipped cream, but I prefer granulated sugar, superfine if possible. Granulated sugar offers a cleaner taste. Do not add too much sugar or it will make the dessert you are serving it with taste too sweet. For flavoring you can add vanilla extract, vanilla seeds, or vanilla powder.

The appearance of Chantilly Cream should be smooth and satiny. If it is grainy looking, it has been overwhipped. Overwhipped cream, even by just a little bit, tastes dry and doesn't feel as creamy in the mouth. If you do overwhip cream, all is not lost; fold in a couple tablespoons of unwhipped cream and it will bring it back to the proper consistency. This won't work, however, if you have overwhipped it to the point where it has completely separated and looks like butter. If you don't have a whisk, you can whip cream by putting it in a jar and shaking it. Don't fill the jar more than half full, as heavy cream doubles in volume when whipped.

1 cup heavy (whipping) cream
2 tablespoons sugar
1/2 teaspoon vanilla extract, seeds from 1/2 vanilla bean,
     or 1/2 teaspoon vanilla powder

Whisk the cream, sugar, and vanilla in a large bowl until soft peaks form. The cream should hold its shape but still be satiny in appearance. It should never be grainy (see headnote).

Planning Ahead: Chantilly Cream can be refrigerated for several hours. It will lose a little of its thickness as it sits. The water separates and sinks to the bottom. The amount this happens depends on the variety of cream you are using. Before serving, lightly whisk it to bring it back to its original consistency. Always keep Chantilly Cream covered with plastic wrap. Cream absorbs other flavors easily.


Buy the Book!


A Passion for Desserts
by Emily Luchetti
Chronicle Books
192 pages with color photographs thoughout
$35.00 hardcover
ISBN: 0-8118-3178-7
Recipe reprinted by permission.


A Passion for Desserts



Thanksgiving Recipe Guide

Holiday Recipe Guide

You can also try using our Search page to locate topics of interest, or recipes.


This page originally created October 2007 and modified October 2007 Arrow to Top

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches



Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions
Forums/Message Boards

About the
Global Gourmet®
   Contact Info
   Privacy Statement


Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts


Kitchen & Home