Crème Chantilly (Chantilly Cream)

This Crème Chantilly / Chantilly Cream recipe is super quick and easy to prepare will 3 basic ingredients only. This lightly sweetened whipped cream is an amazing topping or filling for your favourite cakes, pastries, desserts, pies, breakfast, hot drinks or simply served over fresh fruit!
Ingredients:
400 ml Heavy Whipping / Thickened Cream - min 35% fat content
30 gr Icing or Powdered Sugar
1 fresh Vanilla Bean - or 1 1/2 teaspoon Vanilla Paste
Instructions:
1. Place the heavy whipping cream / thickened cream in a large bowl. Scrape the seeds out of a fresh vanilla pod and add it to the cream. Alternatively, use 1 1/2 teaspoon vanilla paste or vanilla extract.
2. Sift the powdered sugar over the cream and vanilla.
3. With your mixer set on medium speed to medium-high speed, starting whisking the cream. Continue to whip for about 5 minutes or until the cream starts to thicken and you can see soft waves or swirl pattern appear on top of the cream.
4. Reduce the mixer speed to medium low (or switch to a hand whisk to avoid over-whipping the cream) and continue to whip until you reach medium peaks - about 30 seconds to 1 minute (yes, it goes fast!). The Chantilly cream should hold its shape on the whisk but still be relatively soft and loose.
I personally think that Chantilly Cream should only be pushed to medium peaks to remain light and fluffy, rather than stiff peaks that can easily turn lumpy or grainy. If you want to use this cream as a stiff frosting / filling, or a cream that can be piped and hold its shape well, I highly recommend making "stabilised Chantilly Cream" with mascarpone cream rather than whipping the cream to stiff peaks.
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[@maritesleonen]

Nice

[@nestormelgar4214]

Isn’t this just regular whip cream

[@RabekaMuthukumar]

Yup

[@Mattievdm]

No whipped cream is not necessarily made this way. Creme chantilly is 10% icing sugar

[@lifeisactuallyveryboring.7771]

No this is suppose to have marscapone cheese added to it. Whip cream is usually cream and sugar.

[@kro9703]

@@lifeisactuallyveryboring.7771 You don't have to add mascarpone, but it helps to hold its shape longer.