- Fresh cream 250 ml
- Powdered sugar 50 gr
- Vanilla 1 bean
Chantilly cream is a very simple recipe and it consists to whip fresh vanilla flavored cream with powdered sugar. It is different from Italian Chantilly cream (also called diplomat cream), which is instead born from the union between the custard and the whipped cream. Chantilly cream is used to make and decorate sponge cakes, like typical birthday cakes, and is often blended with other creams to make them lighter. Also, it can be flavored with chocolate flakes, hazelnuts, citrus fruit or fruit purée.
How to Make Chantilly Cream
Pour liquid cream into a container. Incise the vanilla bean with a pointed knife, cutting it over the length (1). Scrape the inside of the vanilla bean to pick the seeds, and then add them and the bean to the cream (2). Cover with transparent film and put it in the fridge for one night. Take off the bean and filter the cream to remove the vanilla seeds. Whip the cream with a whisk and add the powdered sugar (3).
Add the sugar little by little, while continuing to whip the cream (4) that will have to be quite compact (5). Store the Chantilly cream (6) in the refrigerator.
To halve the time, you can use vanilla powder instead of the vanilla bean.
If you have to fill a cake with Chantilly cream, put it in the fridge at least two hours before serving it.
To prevent the cream from melting, utilize the cold cream from refrigerator and a cool container.