Crème chantilly is a sweetened whipped cream used for desserts, fruits, ice cream, coffee or whatever tickles your fancy.
Crème fouettée (whipped cream) first appeared in the records in 1629, and the English name “whipped cream” in 1673. There’s much controversy about the invention of crème chantilly but it’s safe to say that “the name Chantilly is first connected with whipped cream in the mid-18th century” (Wikipedia) but only became common in the 19th century.
This is a stabilised version of whipped cream, that will last longer in the fridge and is more manageable.
CRÈME CHANTILLY
(sources: Wilton and Baked Bree)
INGREDIENTS
500ml double cream
3 tbsp icing sugar
1 tsp unflavoured gelatin
2 tbsp cold water
1 tsp vanilla extract or the flavour of your choice
METHOD
Sprinkle gelatin over water and let it sit for a minute or so, until absorbed. Microwave it for 15 seconds and it should turn into a clear liquid.
In the bowl of a mixer, beat double cream with icing sugar until it starts to thicken. Add the gelatin and the flavouring and beat to desired consistency (just be careful not to overbeat it or you’ll end up with sweetened butter!).
tea with erika 
Looks so beautiful! And seems pretty simple too. I’ll have to try it out!
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Thank you! It’s quite simple indeed 🙂
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This looks so rich and delicious. I’ll have to give this a try.
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It’s heavenly light actually! You won’t regret 🙂
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Erika – These look absolutely lovely – as do your other recipes.
And thanks for checking out my blog…
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Thank you, Jeannee! And thanks for visiting and following my blog! I love your ideas for planning a party!
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I love love love your blog! How can I find you on Twitter? 🙂
Emily
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Awwww, thanks, Emily! I’m not on Twitter. Sorry!
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Oh, I love that you’ve shared this recipe! I’ve been wanting to try making stabilized whipped cream for a while now. Pinning!
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Thanks, Allie! It does work: I made it Wednesday and there’s still some left in my fridge and it’s still looking good and yummy.
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You present this gourmet dessert beautifully my friend, so talented 😀
Cheers
CCU
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Awww, thanks dear!
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Any kind-of cream would do it for me and this Chantilly looks Oh-so delish! I didn’t realize there was gelatin in Chantilly… I guess that’s what keeps it together longer than just adding sugar.
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Exactly, Lidia. I’ve seen some used cornflour instead but I was afraid I would taste it because the chantilly is so delicate.
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There are very few things that makes me as happy as a hot chocolate with chantilly cream. Thanks for telling me how to make my own! x
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You’re welcome 😉
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