Crème Chantilly
Sweetened whipped cream, vanilla-scented
Whipped cream, but named and therefore taken seriously. Everything cold — bowl, whisk, cream — and stop at soft peaks that just hold their shape. Whipped past that it goes grainy, and a few turns further it is butter.
Ingredients
- 1 1/2 cups heavy cream, very cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract, or the seeds of half a vanilla bean
Instructions
- Chill the bowl and whisk in the freezer for 15 minutes.
- Combine the cream, sugar and vanilla in the cold bowl.
- Whisk — by hand for control, or on medium speed in a mixer — until the cream holds a soft peak that flops gently at the tip.
- Stop there for folding and spooning. For piping, take it a few turns further to a firmer peak, but no more.
Notes
- If you overwhip, fold in a splash of unwhipped cream by hand and it recovers.
- A tablespoon of mascarpone or crème fraîche stabilises it for several hours.
- Folded into Hollandaise this makes Sauce Mousseline, which is a different and savoury thing entirely.