Fancy French for softly whipped cream. It's more of a procedure than a recipe.
- Whip cream with sugar, a pinch of salt, and vanilla to taste to soft peaks. The end.
- Whip to medium or stiff peaks, and you have what American's call whipped cream.
Whipped cream and creme chantilly will always be better than Cool Whip.
But wait, there's more. Now how much would you pay?! Just kidding. But there really is more:
Make a milk chocolate variation by heating 2 parts cream and a pinch of salt to just below a boil and pouring it over 1 part of finely chopped milk chocolate (like making ganache).
Wait a couple of minutes for the chocolate to melt and whisk until thoroughly combined. Cool it quickly in an ice bath and then store in the refrigerator until well chilled. When it's good and cold, whip it to soft or medium peaks to spoon or pipe on...whatever you'd like: cake, fruit, ice cream, etc.
Whip it to stiff peaks--be very careful. Once it starts getting stiff, it will get grainy quickly. I suggest you whip this by hand, if not all the way then at least from medium peaks so it doesn't get away from you.
Once you've got it at stiff-not-grainy peaks, you can quenelle it to top...whatever you'd like: cake, fruit, ice cream, etc.
Other Ways to Flavor Your Creme Chantilly
- extracts
- liqueurs
- citrus zest
- ground spices
- maple syrup
- honey
- molasses
- brown sugar
