Isn't it nice to know that there's a name for everything, even the simple whipped cream that home cooks have made for eons?
Chantilly cream is traditionally whipped cream sweetened with a bit of sugar and then flavored with either vanilla extract or brandy. Of course, there's nothing stopping us from adding any other kind of extract from almond to licorice if we want to! For a fruit flavor, we'll also fold in a few tablespoons of fruit puree or jam.
For the history buffs among us, Francois Vatel is the chef largely credited with developing and popularizing this whipped cream preparation. He was chef at Chateau de Chantilly in northern France during the 1600's.
For every cup of cream, we tend to add at least 2 Tablespoons of granulated or confectioner's sugar along with a teaspoon of flavoring. Whip the cream until it's thickened and forms soft peaks, add the sugar and flavoring, and then continue whipping until stiff peaks have formed.
Since learning this word, we love illuminating our dinner guests: "That's no ordinary whipped cream you're eating. No, that's chantilly whipped cream!"