![]()
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.
from:
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.
Recipes
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 ![]()

Return to the
Global Gourmet®
Main Page

Summer Recipes,
Picnic Ideas
& Grilling Tips
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC
Become a Chef:
Best Culinary Schools
Everything Kitchens
Coffee Makers, Blenders
Espresso Machines
The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts
Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts
Tenerife
Weight Loss Diet
Women's Vests
Vending Machines
Cheap Hotels
Cheap Holidays
Holiday Cottages