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Chantilly Cream is whipped cream flavoured with vanilla. Generally, the only English speakers who bother to call it Chantilly Cream are those trying to dress up the prices on their menus. If you do hear someone call it by the French name, Crème Chantilly, you know they're the kind of person who only cooks with expensive copper pots.

In France, housewives have been buying Crème Chantilly in aerosol cans since the early 1970s (though flavoured with natural vanilla pods from Madagascar, bien sûr.)

Orange Chantilly Cream

After the cream has been whipped and flavoured with vanilla extract, it is flavoured with Cointreau or Grand Marnier.

Cooking Tips
Whip 1 cup of whipping cream (8 oz / 250 ml). When it has formed soft peaks, sweeten it as usual with about two tbsp of sugar, then add 1/2 teaspoon of vanilla extract. The recipe is easily doubled or tripled.

History
Some food historians believe that Chantilly Cream was being made as far back as the 1600s.

Also called:

See Also:

Aerosol Cream

Other entries for:

Cream
Aerosol Cream, Chantilly Cream, Clabber Cream, Clotted Cream, Coffee Cream, Crema Agria, Crème Fraîche, Double Cream, Extra Thick Double Cream, Extra Thick Single Cream, Frozen Whip Topping, Half & Half Cream, Heavy Cream, Ice Cream, Light Whipping Cream, Non-Dairy Creamer, Single Cream, Sour Cream, Whipping Cream

Other entries for:

Milk
Buttermilk, Clabbered Milk, Crème de Brebis, Evaporated Milk, Goat's Milk, Gold Top Milk, Kefir, Koumiss, Powdered Milk, Raw Milk, Whey, Yoghurt

Other entries for:

Dairy
Butterfat, Butter, Cheese, Nondairy Topping