Comparison: Chantininho with Vegetable Cream and Milk Cream

Or famous Chantininho: the half-filling, half-topping cream that has become very famous in recent years. And I decided to make a comparison of the preparation using Creme Vegetal e Fresh milk cream.

What is Chantininho?

Basically: a cream based on whipped cream-type vegetable cream com condensed milk e powdered milk. O child refers to the Ninho milk.

I tried to find a certain origin of the preparation, I saw some publications from 2014(!), but I didn’t find anything concrete.

To be honest, I believe it has always existed. But with other names, fame and mass publicity only years later.

Chantilly-style vegetable cream

Do not know what it is Chantilly-style vegetable cream? No problem, I already talked about it: What is Vegetable Whipped Cream?

In short: it is a product that tries to be a sour cream substitute (Sour Cream: Complete Guide).

And many recipes despite saying they use chantillyin fact, this is whipped cream-type vegetable cream.

Chantininho: Root and Gourmet

I will confess that the first time I heard about the chantininho (and I knew it was made with vegetable cream), I turned up my nose without having tasted it.

After I tried it and understood the context of where and by whom it is used, I highlighted some general points.

Until the question arose: would a version work? Gourmet from him? Instead of using the substitute, use the fresh milk cream same?

That’s basically what I tested in this comparison.

Traditional Chantininho: Vegetable Cream like Chantilly

• As expected: the texture has a less greasy. Generally, these vegetable creams have around 25% fat.
• The yield is grande, it can increase in volume between 3-4 times that of whipped cream-type vegetable cream. This increase varies between brands.
• The flavour it’s not that dairy So, what is expected. After all, there are fewer ingredients that come from milk.
• It became clearer and the cor Clara-Branca It is used as a positive factor by brands.
• Particularly, I found it more stable in the form of whipped cream than as pure “whipped cream”. It should work a little better in hot weather, but it needs a refrigerator.
• Is bad? No. But it is far from be super hot. However, this parameter only becomes much clearer when compared side by side with the Gourmet version.

Chantininho Gourmet: Fresh Milk Cream

• The texture may be fatter than ideal. The cream used in the comparison it was 45% fat. Although it was good, it was greasier than necessary.
• Yield is lower than Traditional. It increased about 1-2 times from the initial volume, probably because of the high fat content. I won’t need to beat as much to get to the firm point.
• The dairy flavor is much more intense, after all, there is a lot milk fat in preparation, it went very well with condensed milk.
• In the photo you can see that it was yellow, and again, due to fat. Generally, milk fat has a yellowish color. And in this case it was even more evident because the cream is 45% fat.
• I also thought that became more stable as a preparation when compared to regular whipped cream. But either way, it needs to stay in the fridge too.

Chantininho: Which is the cheapest?

Many people may ask: Why is whipped cream like vegetable cream used instead of heavy cream??

Price.

The recipe is proportionally cheaper and yields more. Therefore, people who make sweets for a living (and pastry shops, bakeries and the like) end up using it. And, in some cases, availability and logistics. But I already mentioned these details in the article What is Vegetable Chantilly Cream?.

The values ​​in the table above are normal market prices and generally (mid-September/2019), more expensive. If purchased in confectionery stores the difference increases even more.

Very long; I did not read

• Vegetable Cream Chantininho (Traditional): yields more in volume.
• Milk Cream Chantininho (Gourmet): yields less in volume.
• Traditional it has less dairy flavor.
• Gourmet It has more of a dairy flavor.
• If you are going to do the Gourmetuse a fresh milk cream 35-40% fat, above that I found it too greasy and easier to turn into butter.
• Traditional becomes much lighter in color (white) while the Gourmet may turn yellow.
• I thought both versions were more temperature stablebut it is still necessary to keep it in the fridge whether it is the preparation or the cake is ready.
• The cost of Traditional is smaller compared to Gourmet.
• You can use any brand of powdered milk, but if not your Leite Ninho: call the cream by another name. No misleading the customer.
• In the case of whipped cream-type vegetable cream, it can be used any brand too. The choice really comes down to personal preference.
• Trying the two versions side by side makes it possible to clearly see the differences between them.