Crème fouettée vs. crème chantilly
'Crème fouettée' and 'crème chantilly' are terms often used interchangeably to describe whipped cream, yet they have subtle differences in preparation and application within the French culinary lexicon.
Crème fouettée
'Crème fouettée' is the French term for whipped cream, and primarily refers to cream that has been whipped to achieve a light and airy texture. It is unsweetened or lightly sweetened, making it versatile in both sweet and savory dishes.
Ajoutez une cuillère de crème fouettée sur la soupe de potiron.
(Add a spoonful of whipped cream on the pumpkin soup.)
La tarte aux fruits était couronnée de crème fouettée.
(The fruit tart was topped with whipped cream.)
Crème chantilly
'Crème chantilly' (or simply 'chantilly') refers specifically to sweetened whipped cream that has been flavored with vanilla or other flavorings. It is a more refined version used primarily in desserts and sweet pastries.
Garnissez les fraises avec de la crème chantilly pour le dessert.
(Garnish the strawberries with Chantilly cream for dessert.)
Une boule de glace vanille nappée de crème chantilly.
(A scoop of vanilla ice cream topped with Chantilly cream.)
Summary
While 'crème fouettée' and 'crème chantilly' can both be translated into English as whipped cream, their differences lie in their sweetness and flavor. 'Crème fouettée' is generally unsweetened or mildly sweetened whipped cream that can be used in a variety of dishes, while 'crème chantilly' is sweetened and flavored, primarily to enhance the flavor of desserts and sweets.