Whipped Cream

Crème Chantilly is a basic crème in terms of ingredients and method. In this preparation, cream with at least a 30 percent fat content is whipped, sweetened, and flavored with vanilla. Unlike egg/milk mixtures that are stabilized by linking proteins (coagulation), crème Chantilly owes its texture to the incorporation of air. In this process the action of the whisk does two things: (1) It adds air to the cream and (2) it breaks down the fat globules which in turn trap the air bubbles and stabilize the cream.