Creme Chantilly

Creme Chantilly is your basic whipped cream, with flavoring added. It is a staple for many desserts. I originally got the recipe from the Julia Chile/Simone Beck cook books; I learned a lot of interesting cooking from those books because they lead you step by step. One of my first baking was to make Napoleans, and they were successful; they took me from making the puff pastry all the way to the chocolate dribble across the top.

One interesting aspect of the Creme Chantilly recipe is that after you have finished, and taste the results, you can add more sugar or flavoring to suit your own taste.

Sauces 007

Creme Chantilly


  • 1/2 pint (1 cup chilled whipping cream
  • A chilled 3 quart mixing bowl
  • A chilled wire whip, or chilled blades of an electric mixer
  • 2 Tablespoons sifted confectioners’ sugar
  • 2 teaspoons vanilla extract, or other flavorings*


Pour the cream into the chilled bowl and start beating it at a low speed until it begins to foam. Make certain the beaters are going all around the bowl and lifting the cream as it is whipped. Gradually increase the speed to moderate and continue until the beaters leave a light trace on the surface of the cream.

Continue beating a few seconds more until the cream is a bit stiff and forms peaks. Do NOT beat beyond this stage as the cream will become granular, and begin to turn to butter.

Before serving, fold in the confectioners’ sugar and flavoring. Taste, and if the cream is not sweet enough fold in more sifted confectioners’ sugar.

*Flavorings: if desired, the creme can be flavored with a Tablespoon or two of brandy, rum, or other sweet liquor instead of the vanilla extract.

I can not emphasize enough the need to chill the bowl and beater; I actually put mine in the freezer for 10 minutes to chill it.

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