EASY CHANTILLY CREAM

Chantilly cream is a sweetened whipped cream that’s perfect for desserts like pies or hot chocolate. It’s a luscious and velvety topping that elevates any dessert to a new level of sweetness. Made with just a few simple ingredients, this easy-to-follow Chantilly cream recipe guarantees a rich and airy texture that will complement your favorite treats effortlessly. Whether you’re topping a slice of cake, a bowl of fresh berries, or a warm dessert, Chantilly cream is the perfect finishing touch.

Why You’ll Love This Dessert Topping Recipe

• It’s easy and quick to make.
• Adds a delicious sweetness to desserts or hot chocolate.
• It’s an elegant way to elevate regular whipped cream.

What Ingredients Do I Need

Three ingredients are used to make a regular chantilly cream. However, if you want to make a stabilized version you will need mascarpone, gelatin, or cornstarch. You’ll find instructions for a stabilized version below.

• Heavy cream or whipping cream – With at least 35% milk fat.
• Powdered sugar – Otherwise known as confectioners sugar or icing sugar.
• Vanilla extract – Pure will be best if you have it.

How To Make Chantilly Cream

Before gathering your ingredients cool your mixing bowl in the freezer for about 15 minutes or the refrigerator for 30 minutes. You want to make sure it’s very cold before adding your ingredients. To whip the cream you can use a stand mixer or a hand mixer.

• Add ingredients – Add the heavy cream, powdered sugar, and vanilla extract to the cooled bowl of your mixer.
• Whip – Start the mixer on low and gradually increase to high speed. Whip until the cream forms fairly stiff peaks that will hold their shape. Be sure not to overmix or your cream will curdle and get grainy.

How To Make A Stabilized Version Of This Cream

If you want your cream to hold its peaks for a longer period or if you are using it in desserts where it will need to be stiffer you can make a stabilized version. To do this you can add mascarpone without changing the flavor. Other ingredients you can use include cornstarch or gelatin but I don’t like the texture they add to the cream. When making the stabilized version you will need to add equal parts mascarpone and heavy cream. Eg. for this recipe I would add 120ml (1/2 cup) of heavy cream and 120g (1/2 cup) of mascarpone. The amount of sugar and vanilla can remain the same. For best results take the mascarpone out of the fridge about 15-20 minutes before using it to allow it to soften a bit.

How Much Chantilly Cream Will This Make

1 cup of heavy cream will make 2 cups of whipped cream. This will make 2 cups of Chantilly cream but you can easily double or even triple the recipe as needed.

What To Serve This Cream With

You can serve this vanilla whipping cream with all sorts of desserts. or even hot chocolate. Here are some of my favorite uses for it;

• Pipe onto (or into) cupcakes
• Serve with fresh fruit
• Serve with pies
• To decorate and fill cakes
• To fill profiteroles or eclairs
• As a topping for hot chocolate

Serving Tip

For an easy way to fill a piping bag, place it in a tall glass and open the bag around and over the edge of the glass. The bag will be stabilized allowing you to fill it easily.

Recipe Tips and Tricks For Success

• Be sure to chill your mixing bowl in the freezer (or fridge) until it’s very cold. This helps the cream firm up.
• Don’t over-whip the cream or it will turn grainy or curdle. If you do over-whip, start your mixer on low and slowly add 15ml (1 tbsp) of heavy cream in at a time until it’s fluffy again.

Recipe Variations

Feel free to adjust the amount of powdered sugar to suit your preference. I find that 15g (2 tbsp) gives the perfect amount of sweetness to the cream without it being too sweet. However, if you prefer a sweeter cream you can use more (or less). You can also make a chocolate version of this cream. Just reduce the powdered sugar a little and replace it with cocoa powder. Replacing the vanilla extract with almond extract is also delicious.

Recipe Substitutions

For a dairy-free version of this whipped cream, you can use dairy-free milk such as almond or oat milk and oil. A neutral oil or even coconut oil works best. You will need 2 parts dairy-free milk to 1 part oil for good results.

Storage Tips

It’s best to use unstabilized Chantilly cream right away as it will only keep its peaks for about 2-3 hours in the refrigerator. If you want it to keep longer you’d be best to stabilize it. If you find yourself with leftover Chantilly cream it can be frozen in a lidded container or ziplock bag for up to 1 month. The texture won’t be quite the same once it’s defrosted but it will still be good for hot chocolate or ice cream.

FREQUENTLY ASKED QUESTIONS;

Why is it called Chantilly cream? The cream is named after Chateau de Chantilly located in the town of Chantilly north of Paris. A chef named Francois Vatel who worked at the Chateau in the 17th century created the cream also known as cr`eme Chantilly. 

What is used to stabilize creme Chantilly? To make sure that Chantilly cream will hold it's whipped form for a longer period of time it can be stabilized using cornstarch, Instant Clear Jel, or another dairy like mascarpone, creme fraiche or even yogurt. My least favorite of these options is corn starch as it can give the cream a gritty texture. 

How do you fix runny Chantilly cream? If your cream has turned runny (which can happen if you wait too long to use it), whip it again with a 1/5 tsp of cream of tartar or chilled unflavored gelatin. 

Why is my whipped cream not getting stiff? Make sure that your heavy cream and your bowl are cold. Room temperature cream will not thicken because the fat in the cream is to warm to emulsify.  

Chantilly Cream

A sweetened whipped cream that's perfect for desserts or hot chocolate.

www.comfortandpeasant.com

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Whipping Time 5 minutes mins

Total Time 8 minutes mins

Course Dessert, Sauce

Cuisine French

Servings 4

Equipment

• 1 Stand or hand mixer

Ingredients

  

• 250 ml (1 cup) Heavy or whipping cream (min. 35% milk fat)
• 15 g (2 tbsp) Powdered or icing sugar
• 4.2 g (1 tsp) Vanilla extract (preferably pure)

Instructions

 

• Cool mixer bowl in the freezer or refrigerator for 15-30 minutes.
• Add all ingredients to a mixing bowl and start whipping cream on low speed, gradually increasing to high speed. Continue whipping until cream holds peaks.
  

Notes

See the “How To Make This” & “Tips For Success” sections above the recipe for more detailed information on the process. 

Keyword Easy, quick, sugar, vanilla, whipping cream

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And if you’re looking for more easy dessert recipes check out my Strawberry Rhubarb Crumble or my Panna Cotta With Berries.