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Chantilly Cream

(recipe, Cory Schreiber & Julie Richardson)


Chantilly cream (or creme Chantilly) was made popular by François Vatel, maître d'hotel at the Château du Chantilly in the seventeenth century. Although the name sounds fancy, it is nothing more than sweetened whipped cream. We sweeten ours with sugar and add vanilla. One popular variation also includes brandy. The cream will double in volume when whipped. If possible, do not use ultra-pasteurized heavy cream, as it lacks flavor.


  1. 1 cup cold heavy cream
  2. 1 tsp. granulated sugar
  3. ½ tsp. pure vanilla extract


  1. Chill a metal bowl and a whisk. Pour the cream into the bowl and whip with the whisk until soft peaks form. Add the sugar and vanilla and continue whipping the cream until it hangs but does not fall from the whisk. Alternatively, if you are using an electric mixer, start whipping the cream on low speed, then gradually increase the speed until the mixer is on medium speed. (We prefer to whip cream by hand because you have much more control over the process.)
  2. Storage: Chantilly cream is best if served immediately. You may refrigerate it in a covered container for up to 4 hours, but you may need to rewhip some of the cream at the bottom of the bowl before serving.