Simple yet perfect, this Chantilly Cream recipe is an essential part of every sweet tooth’s kitchen. A perfect whipped topping for almost any dessert.
If you love the taste of this chantilly cream with fresh berries, you will definitely love this decadent Berry Chantilly cake and Greek Yogurt Parfait.
Table Of Contents
Chantilly Cream Recipe Details
One of the things I love about this Chantilly Cream recipe is how easy it is. It only requires three ingredients and you can use it to make any dessert even better.
- Taste- Sweet with a hint of vanilla, this Chantilly Cream has a light flavor that works well with any dessert.
- Texture- Creamy and smooth, this cream has an airy texture that melts in your mouth.
- Ease- With just 3 ingredients, you can make this so easily whenever you want to dress up dessert.
- Time- This recipe only takes 7 minutes, so you can make it fresh anytime.
What You’ll Need
- Heavy whipping cream (36% fat or higher)
- Powdered sugar
- Vanilla extract
How to Make Chantilly Cream
- Combine the ingredients. In the bowl of a stand mixer, add the cold heavy whipping cream, powdered sugar, and vanilla extract.
- Whisk. Start mixing them with the whisk attachment at high speed. Bubbles should appear before becoming thick and frothy. Whisk until you get soft peaks. Be careful not to overmix.
Recipe Tips
- Use full-fat cream- Make sure to use the 36% or full-fat heavy cream to get the right thickness and texture to your Chantilly cream.
- Mix in a large bowl- Since the heavy cream will almost double in size and also splatters, use a large bowl when mixing it with a hand mixer.
- Add sugar to your preference- You can increase or decrease the amount of powdered sugar in this recipe depending on how sweet you want it.
- Don’t overmix– If you mix your Chantilly cream too long, it will eventually turn into butter. Only mix until soft peaks form.
Add-ins and Substitutions
- Substitute another flavor- Instead of vanilla extract, try lemon, rum, strawberry, or any other extract for a different flavor.
- Add liqueurs- You can also try this recipe with Irish cream added for an adult version.
- Add vanilla bean- Really up the vanilla flavor by adding vanilla bean to this Chantilly cream.
- Try it vegan- You can also make this recipe with full-fat coconut milk for a vegan alternative. The texture may be a little different though.
FAQs
Chantilly cream is basically like whipped cream, but way better! There is added sweetness and extra flavor from the vanilla extract. This cream is an essential and versatile recipe that everyone in a kitchen should know. It can go on cakes, cupcakes, any pastry, and goes great with fruit.
It’s best to start with chilled heavy cream because the fat globules emulsify faster and stay emulsified longer at a lower temperature. This is important to the texture of your Chantilly cream.
Serving Suggestions
This Chantilly Cream goes great on desserts of any kind. Besides serving it with fresh fruit, here are some great dishes to enjoy it with:
- Cakes: No Bake Mini Cheesecakes (VIDEO), Chocolate Lava Cake (Video), and Chocolate Mousse Cake Recipe with Raspberry.
- Pies: Perfect Peach Pie, Blueberry Pie Recipe (Video), and Easy Strawberry Cobbler.
- Parfaits: Muesli Yogurt Parfait with Berries (VIDEO) and Greek Yogurt Parfait.
- Coffee: Coffee Chocolate Mousse, Iced Caramel Macchiato, and Caramel Frappuccino Recipe (Starbucks Copycat).
Make This Chantilly Cream in Advance
Make ahead: You can make this Chantilly Cream in advance and store it in the fridge. If it becomes liquidy, just whip it to reincorporate the air that makes it fluffy.
Storing: Stored in an airtight container, it can stay refrigerated for 5-7 days.
Freeze: Place the Chantilly Cream in a tightly lidded container and freeze for up to 4 months. Allow it to thaw and whip as needed when you’re ready to serve it.
More Delicious Desserts!
- Chocolate Cheesecake Bars
- Strawberry Bundt Cake Recipe
- Tiramisu Cake Recipe (VIDEO)
- Homemade Apple Pie Recipe
- Chocolate Honey Cake (Spartak Cake)
Full Recipe Instructions
Chantilly Cream
Ingredients
- 1 cup heavy cream (36 % fat or higher)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- In the bowl of a stand mixer, attach the whisk attachment and pour in 1 cup of cold heavy cream.
- Now add the powdered sugar and vanilla and mix on high speed until soft peaks form.
Notes
- Can I make this ahead of time?
- What to serve chantilly cream with
- Add-ins and substitutes
Nutrition
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Carnie says
I tried to make this and all my heavy cream did was end up with a lot of bubbles. What am I doing wrong?
Dina says
Hi Carnie, depending on the fat percentage and the strength of your beater can alter the time it takes to get the heavy cream firm. This can take quite a few minutes to get to the right consistency. It just takes some patience. It also helps if your heavy cream is very cold too. I hope this helps!
JoAnn Werner says
This is my go to recipe for any cake/cupcakes! I prefer this lighter creamier version to cream cheese icing–my fave is on coconut cake/carrot cake/white cake topped with fresh fruit. Thanks so much!
Dina says
I am so glad you love this recipe JoAnn! Thank you for the kind feedback!
Michael Zuker says
It’s a useless recipe. I know what goes into creme chantilly, but I don’t know the amounts of each ingredient.
Dina says
Hi Michael, it sounds like you didn’t scroll down to the actual ingredients in the recipe card. You probably just saw a brief rundown of the recipe. I have all the ingredient quantities and detailed instructions. Scroll down a little further in the post. There is also a ‘jump to recipe’ button at the very top of the post. That will take you to the ingredients/instructions. You even scrolled past it to get to the comments section. Hope that helps 🙂
Germania Arias says
Great! I was just talking to my Dad about creams and mentioned.Now I have the easy recipe.Thank you, so mucho.My life is going to be sweeter.