Chantilly Cream is sweetened whipped cream that makes the perfect accompaniment to many desserts and treats.
Few desserts are not improved by a dollop of delicious whipped cream, and this French whipped cream recipe (Crème Chantilly) is an elegant, sweet cream that you can easily make at home to elevate any dessert.
I actually use Chantilly Cream every single time I am serving whipped cream. Whether it's with fresh fruit to make an easy dessert like Strawberries and Cream, as a perfect topping for pies (like my French Silk Pie, or just to serve on the side of any sweet treats - this is my favorite recipe for homemade whipped cream.
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Why You'll Love This Recipe
- Pillowy, satin texture
- Easy and ready in 5 minutes
- The perfect accompaniment to all kinds of desserts
Ingredients
This Chantilly Cream recipe requires just a few simple ingredients.
Cold Heavy Cream - Two things are important here. The first is that you use heavy cream or heavy whipping cream (double cream in the UK) so that there is enough fat in the cream. The fat content must be at least 33%, preferably 36% or above.
The second important thing is that you use cold cream. Leave your cream in the fridge until you are about to whip it. Cold heavy whipping cream will give you the best results.
Powdered Sugar - Also known as icing sugar or confectioners sugar. This dissolves into the cream and sweetens it, and the cornstarch in powdered sugar also helps to thicken and stabilize the cream slightly - something that caster sugar doesn't do.
Vanilla - You can use vanilla extract or vanilla bean paste. Personally, I like to use the vanilla bean paste as it adds the little brown specks from the vanilla beans that you can see in the whipped cream.
How to Make Chantilly Cream
Add Ingredients
Pour the cold cream and vanilla into the bowl of a stand mixer with a whisk attachment fitted, then sift in the powdered sugar.
Whip
Turn the mixer on medium-low speed until it starts to thicken, then gradually turn it up to high speed until soft peaks form.
Finish by Hand
Once the chantilly cream reaches soft peaks, use a balloon whisk to finish it off by hand and bring it to stiff peaks. This is optional, but it gives more control over the consistency.
Don't Overwhip
Do not overwhip your cream, if it goes too far it will start to turn into butter.
Tip
If the room temperature where you are is high, you can also chill your bowl before whipping so the cream is whipped in a cold bowl. (This works best with a metal bowl).
The secret to perfect whipped cream
The biggest mistake I see people make is overwhipping their cream. For that pillowy soft, satiny texture, you want to whip your cream to medium peaks for spreading or dolloping, or just at the stiff peak stage for piping.
This is why the best way to finish it off is with a hand whisk - so you can get the exact consistency you want.
How is Chantilly Cream Different than Regular Whipped Cream?
Ordinary whipped cream is often just cream, sometimes with a little regular sugar mixed in.
Chantilly cream has the addition of powdered sugar and vanilla which gives it a fluffy texture and a sweet flavour that tastes almost like ice cream.
How to Use Chantilly Cream
- Berries and Cream - Serve your chantilly cream in a chilled bowl with some fresh berries for a super easy summer dessert. Check out my Strawberries and Cream recipe.
- Pastry Filling - This is a super easy filling to use in pastries like profiteroles and eclairs.
- Pie Topping - Use chantilly cream on top of, or serve with any kind of pie (or your favorite dessert) where you might use whipped cream or cool whip. I use it on my French Silk Pie.
- Cupcake Topping - Put the chantilly cream in a piping bag with a piping tip to pipe it just like frosting on top of cupcakes, just like my Black Forest Cupcakes.
- Hot Cocoa - Put a dollop of chantilly cream on top of hot chocolate for an extra special winter treat.
- Breakfast - The perfect way to serve breakfast - add chantilly cream on top of pancakes, waffles, or french toast.
- In cake - Spread the cream onto cake for something like a berry chantilly cake, ice cream cake, or my Strawberry Angel Food Cake.
Variations
Classic chantilly cream is already so good on its own, but here are some things you can add to the basic recipe to mix it up a little.
Almond chantilly cream - add a teaspoon of almond extract to the chantilly cream for a delicious twist.
Chocolate chantilly cream - Add a few tablespoons of cocoa powder for a chocolate version.
Berry puree - Fold in some raspberry or strawberry puree for a fruity touch to the cream.
Equipment
- Stand mixer with whisk attachment - you can also use an electric whisk if you prefer. Or you could do it by hand but it may take a while.
- Balloon Whisk - If you want to finish off the cream by hand, like I did, you will need a regular hand whisk.
Storage
Store your chantilly cream in the refrigerator in an airtight container for up to three days.
FAQ
The main difference is the addition of powdered sugar and vanilla in chantilly cream which gives it a sweetened flavor and satiny texture.
It's important to use cream with a high enough fat content - at least 33%. This means heavy cream, double cream or heavy whipping cream.
Yes, it is possible to make chantilly cream without a stand mixer or electric whisk. You can do it by hand with a regular hand whisk, but it may take some time and stamina to get the cream whipped enough.
Recipes that pair well with Chantilly Cream
Here are some ideas of recipes that you can use your chantilly cream with.
Recipe
Chantilly Cream
Equipment
- Stand Mixer with whisk attachment
Ingredients
- 1 cup Heavy Whipping Cream 240ml (see notes)
- ¼ cup Powdered Sugar 28g*
- 1 teaspoon Vanilla Extract
Instructions
- Pour the cold cream into the bowl of a food processor. Sift in the powdered sugar and add the vanilla.1 cup Heavy Whipping Cream, ¼ cup Powdered Sugar, 1 teaspoon Vanilla Extract
- With the whisk attachment fitted, turn the mixer on medium-low speed until it starts to thicken, then gradually turn it up to high speed.
- Whip until you see thick grooves forming in the cream from the whisk. Check frequently until it reaches the desired thickness - stiff peaks for piping or slightly softer for topping desserts with.
- Make sure you don't overwhip the cream - I like to get it close to stiff peaks and then finish it off with a hand whisk.
Notes
It really helps and I love hearing all your feedback!
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