Creme Chantilly

Preparation info
  • Makes About

    400 ml

    • Difficulty


Appears in

By Lorraine Pascale

Published 2017

  • About

This is the first French pastry cream I learnt how to make and quite possibly the simplest. The secret is to use the cream straight from the fridge and also not to over-whip the mixture. If you can, whisk the crème Chantilly in a chilled glass or stainless steel bowl, although the recipe will still work if you don’t.


  • 200 ml double or whipping cream (avoid extra thick cream as it does not whisk successfully)
  • 2 tbsp icing


Put the cream into a bowl with the icing sugar and vanilla and whisk on a medium–high speed using either a hand-held electric whisk or a stand mixer fitted with a whisk attachment. At cookery school we did it by hand with an ordinary whisk and it works just as well. Nothing will seem like it is happening for a minute or so (if doing by machine) or a few minutes (if doing by hand) but then the m