Ingredients
Equipment
Method
- Chill the mixing bowl and whisk in the freezer for 10-15 minutes before starting.
- Pour the chilled heavy cream into the cold bowl.
- Add the powdered sugar and vanilla.
- Whip until soft peaks form.
- Serve immediately.
Notes
Chantilly cream holds well in the refrigerator for up to 24 hours, though it may need a gentle re-whisk before serving if it separates slightly. The key to perfect texture is stopping at stiff peaks—over-whipping breaks the emulsion and creates a grainy, butter-like consistency. You can adjust the sweetness by adding more or less powdered sugar, or experiment with flavor variations like almond extract, citrus zest, or a splash of liqueur. For a stabilized version that holds longer, add 1-2 teaspoons of cornstarch to the powdered sugar before whipping. This cream works beautifully as a topping for pies, cakes, fresh berries, or hot chocolate, and it's significantly better than anything from a can or tub.
