Crème chantilly


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.


(sources: Wilton and Baked Bree)

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

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!).


16 responses to “Crème chantilly

  1. 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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