Homemade Egg White Chantilly Cream
A light and airy homemade whipped cream made with stiff egg whites and heavy cream, without any artificial flavoring. Ready in just 10 minutes, it's the perfect topping for cakes, fruit salads, and your favorite desserts.
🛒 Ingredients
2 servings
- 3 egg whites
- 1/2 cup (100 g) fine sugar
- 3/4 cup (200 ml) heavy cream
- 1 pinch of salt
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Directions
- 1
Place egg whites and a pinch of salt in a clean, grease-free bowl. Beat with an electric mixer until stiff peaks form.
- 2
Gradually add the sugar in two additions while continuing to beat for about 4 minutes, until the mixture is glossy and holds firm peaks.
- 3
Stream in the heavy cream and beat for an additional 2 minutes at medium speed until the cream is smooth, creamy, and well combined.
- 4
Use immediately as a topping or refrigerate for 30 minutes for a firmer, denser texture.
💡 Chef's Tip
Make sure your bowl and beaters are completely clean and free of any grease — even a small amount will prevent the egg whites from whipping properly. A drop of vanilla extract can add a subtle flavor if desired.
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