Chantilly Cream

Sounds fancy huh?

It's actually very easy to make, and it is soooooooo good on, well anything really. I've used it to fill cream puffs, eclairs and even kingcakes. It also works really well as an icing for cakes, although if you are using it as an icing, take care not to over whip it, or it will leave air bubbles all over your cake..... and no one wants that. 

Chantilly cream is basically sweetened cream with vanilla. Calling it chantilly just sounds so much nicer. Honestly, I could eat it out of the bowl with a spoon.

Here's what you need to make it yourself at home.

  • 1 pint of heavy whipping cream
  • 1 tablespoon of vanilla extract
  • 4 tablespoons of powdered icing sugar

 

Heavy whipping cream, vanilla extract and powdered sugar (in the tin of lies as my husband says, because there are no cookies)

Heavy whipping cream, vanilla extract and powdered sugar (in the tin of lies as my husband says, because there are no cookies)

What you do is add the cream and vanilla to a bowl.

Mix it on low to medium speed for about a minute or so, take care not to lift the beaters out of the liquid, or you may end up with cream splashed all over the place.

Bubbles are just starting to form

Bubbles are just starting to form

Add the sugar here, after about 30 seconds to a minute, and continue to mix.

Continue beating for a few minutes and you'll notice small peaks starting to form.

Very soft peaks starting to form

Very soft peaks starting to form

Change the speed to high, from this point it takes maybe a minute or less to reach the final stage.

Peaks are formed 

Peaks are formed 

The finished product

The finished product

And this is what it looks like! You can use to fill pastries or decorate cakes, it's even good over ice cream, or to top off a milkshake. Now you can impress your friends and relatives with your fancy cream making skills!