Chantilly cream is a whipped cream into which sugar (mainly confectioner's sugar) is incorporated. This decorative cream is mainly used in pastry making . Its name comes from the Château de Chantilly, where it became popular, although its origin would seem to be Italian. Catherine de' Medici, the wife of the French King Henry II, introduced it to the court in the 16th century.
Chantilly cream is sold ready to use in a pressurized can. It is often vanilla-flavored. To successfully make Chantilly cream at home, cream that has not had its fat content reduced (30 to 35 percent fat) has to be used. Cream containing less fat cannot be whipped properly. Packets of whipped cream stabilizers are available that will allow you to make Chantilly cream several hours in advance.
To be whipped into Chantilly cream, you must use very cold cream, and the bowl and whisk/beater attachment should also be cold. Start by beating the cream on medium speed. Add the sugar when it begins to hold its shape, and continue to beat for a short time. Don’t overbeat or the cream will turn to butter. Chantilly cream can be made in a siphon or cream whipper, using two gas chargers.
Add a swirl of Chantilly cream to ice creams, fruit salads, waffles, café liégeois, hot chocolate, etc. Mixed with a fruit coulis and gelatin, Chantilly cream is used as the base for entremets.
You can store ready-to-use Chantilly cream in a pressurized can for several weeks in the refrigerator after opening. If exposed to heat, Chantilly cream will collapse. It should be kept in the refrigerator and taken out immediately before use.