Essentially, crème Chantilly is sweetened whipped cream. Light, moist and very easy to make, it is my favourite dessert topping.
For best results, the cream needs to be full-fat and whipped when very cold. Leave it in the fridge until just before using it; if it is a warm day, you may place it in the freezer for a couple of minutes.
Ideally, the bowl should be very cold too. For this reason, I use a metal bowl and leave it to chill in the freezer, empty, for about half an hour before using it.
Once made, the crème Chantilly can be flavoured with vanilla seeds, cocoa powder, fruit puree, matcha green tea powder, etc.
250ml full-fat liquid cream
50g icing sugar
How to make it
- Leave a metal bowl in the freezer to chill for about 30 minutes.
- Pour 250ml full-fat liquid cream, which should be very cold, in the metal bowl and start whisking using a hand-held electric mixer.
- Add 50g icing sugar, one tablespoon at the time, taking care to mix it completely.
- Continue whisking until hard peaks form.