Chantilly cream is a light and fluffy dessert topping made from whipped heavy cream, mascarpone cheese and sugar, adding a touch of sweetness and elegance to a wide variety of desserts.
Begin by ensuring that all your ingredients and equipment are cold. This will help in achieving the perfect texture.
In a large mixing bowl, soften the mascarpone cheese slightly using a spatula or a hand mixer on low speed. This ensures a smooth consistency when the other ingredients are added.
Gradually add the heavy cream to the mascarpone cheese, mixing on low speed to combine.
Once incorporated, increase the mixer speed to medium and continue beating until the mixture begins to thicken.
Slowly add the sifted powdered sugar to the bowl, continuing to mix.
Add in the vanilla paste or extract and mix well.
Finally, turn the mixer to high speed and whip the mixture until stiff peaks form. Be careful not to overmix, as this can cause the cream to turn buttery in texture.
Notes
Chantilly cream with mascarpone is richer and more luxurious than regular whipped cream. Ensure the mascarpone cheese is at a cool room temperature for best results. If it's too cold, it can lead to a lumpy mixture.
This cream pairs well with fresh berries, cakes, and pastries.
If storing in the refrigerator, the cream may lose some of its volume over time. It can be re-whipped slightly before serving to regain its texture.
Adjust the sugar based on your personal sweetness preference. For a less sweet cream, reduce the amount of powdered sugar.