First, to prepare our delicious Chantilly cream, place a mixing bowl in the freezer for 30 minutes. Once chilled, pour in the cold fresh cream. Take the vanilla pod and, using a small sharp knife, split it lengthwise. Scrape out ¼ of the seeds and add them to the cream.
Next, take an electric mixer and whip the cream at medium speed. To avoid splashes, you can cover the bowl with plastic wrap. When the cream reaches a semi-whipped consistency, sift the powdered sugar directly into the bowl.
Continue whipping at medium speed. Once the cream is fully whipped, your Chantilly cream is ready to be served.
How to store Chantilly cream:
Chantilly cream can be stored in the refrigerator for no more than 1 hour, as it will start to lose its structure. We recommend consuming it immediately for the best texture and flavor.
Helpful tips:
To ensure the cream is perfectly whipped, do the “bowl flip” test: turn the bowl upside down. If the cream does not slide or drip, it’s ready.
Use fresh cream with a fat content of at least 30%, and make sure it is very cold before whipping.
You can sweeten the Chantilly cream with powdered sugar or granulated sugar. Powdered sugar dissolves more easily, while granulated sugar may take longer to fully incorporate.
After whipping, cover the cream with plastic wrap and let it rest in the refrigerator for at least 30 minutes before using. This will help it stabilize and achieve the perfect consistency.