Chantilly Cream

Soft like snow

recipe given by our chef at .

ricetta immagine


1 L milk cream
130 g Icing sugar
1 vanilla pod or vanilla scent

These ingredients are able to feed:  10persons


If you use the vanilla pod you need to start the night before. Open the pod with the tip of a knife draining all the seeds, soak the seeds and the pod into the cream, keep in the fridge (preferably in the coldest part , generally downwardly).

The following day, strain the cream that in the meantime it will be flavored.
Whip the cream until it reaches a good consistency, then add the icing sugar (and the scent of vanilla if you have not used the pod) and continue until it becomes soft and voluminous.

Do not let  it whip too much, otherwise it will be too hard and you risk of turning it into butter, because the water might separate from the fat.

Recommendation: the cream is very sensitive to temperature, if you use it when it is not cold yet, it will not whip and you risk to make it unrecoverable. So it is good to have some care (especially in summer time):
- make sure that the cream is very cold (if you can put it in the freezer for 2-3 minutes, but be careful not to let it freeze);
- keep the bowl you want to use to whip and whips around half an hour in the freezer;
- when ready you can put the bowl with the milk cream in another bowl with cold water and ice cubes.

Generally if the milk cream is cold and if the container is refrigerated there are no problems.

Back to the original version