Chantilly Cream Recipe
This Chantilly Cream Recipe is a whipped cream that can be used as a topping or frosting, and unlike regular whipped cream, my recipe doesn’t melt! That’s because I use a secret ingredient that helps make this an easy make ahead whipped cream.
Slightly sweetened and infused with vanilla beans, this can be used to fill Chocolate Eclairs, topped on cheesecakes and pies or served on the side with fresh berries!
Table of Contents
What is Chantilly Cream?
Chantilly cream is a whipped cream that is slightly sweetened and whipped to stiff peaks. Different to regular whipped cream, this has a couple more ingredients that help stabilize it, meaning that it will hold it’s shape better, can be made ahead of time and is just as delicious and light in texture as regular whipped cream.
Ingredients You Need To Make Chantilly Cream
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
Jump to Recipe
- Heavy cream – different to cream labelled ‘whipping cream’ is what you need to use in this recipe for a stiffer more stable Chantilly cream. Make sure your cream is cold from the fridge.
- Powdered sugar – optional if you don’t want a sweetened Chantilly cream.
- Vanilla bean paste – or a real vanilla bean if you want to see flecks of vanilla beans in your cream.
- Mascarpone Cheese – make sure your mascarpone is cold from the fridge and opt in for a good brand. Generic brand ones don’t keep your Chantilly cream stabilized for long.
Let’s Talk Mascarpone!
Mascarpone is an Italian cheese, similar in flavor to sour cream and similar in texture too! The mascarpone you use matters. Specifically the quality. Opt for good quality mascarpone. The consistency and thickness of your mascarpone will vary depending on the brand. If you find it looks thick in the packet, give it a mix with your spatula before adding into the bowl with the cream. This will help loosen it up a little so that you have lump free Chantilly Cream. Also note, My Chantilly Cream recipe is not as soft as traditional Chantilly cream. This recipe is much thicker. It is stabilized using mascarpone and pipeable too whilst still being light and creamy!
How to make Chantilly Cream!
- Add all ingredients to a large mixing bowl.
- Whip to stiff peaks!
Tips and Tricks For Recipe Success!
- Mix your madscarpione using a spatula to help loosen it up before adding it into the bowl with everything else. This will ensure (depending on the brand of mascarpone you use) that your Chantilly cream is lump free!
- Use fridge cold ingredients! The cream and mascarpone need to be straight out of the fridge.
- Mascarpone Cheese helps stabilize the cream while keeping it light, airy and pipeable!
- If using a stand mixer, fit with a balloon whisk. Don’t walk away though because this cream whips up fast!
- Don’t stir or re-whip finished whipped Chantilly cream – if you’re making this ahead of time, don’t re-whip your cream to stiffen it up again. If you add a good quality mascarpone it will stay stiff enough to pipe.
- Store your whipped cream in a piping bag with a piping tip ready for the next day!
Ways to use Chantilly Cream
- Topped on pies and cheesecakes
- In tiramisu
- Spread it on cakes
- Pipe it on your favorite desserts
Frequently Asked Questions about Chantilly Cream
What does it taste like?
Creamy (go figure) thick and flavored with vanilla beans. Suffice to say, sinfully delicious!
How do I store this?
Store in an airtight container in the fridge for up to two days.
Oh no! My cream looks lumpy!
I’m afraid to say you got carried away and have ended up with sweetened butter! Sometimes this can be saved by adding more cream if it’s not too far gone. But if it looks really lumpy and seperate, start again! Keep a close on eye it though.
Can this replace cool whip?
Yep, and this tastes way better than cool whip too!
What’s difference between Heavy Cream and Whipping cream?
Heavy cream has 36% fat content, whipping cream contains 30%. The higher the fat content, the better the whipping result and the longer it lasts.
Can I use piping tips to pipe this?
Yes! In fact you can make this recipe, put in a piping bag fitted with a piping tip and store it in the fridge overnight to have ready for your dessert the next day!
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Recipes to use with your Chantilly Cream!
-
Pumpkin Pie Bars
-
Angel Food Cupcakes
-
1 Minute Chocolate Cake
-
Nutella Swiss Roll Cake
-
Iced Vovo Tart
-
Raspberry Swirl Cheesecake
-
Classic Chocolate Mousse
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Chantilly Cream Recipe
Serves 2 cups
Ingredients
Chantilly Cream
- 1 cup (250 ml) heavy cream cold (see notes)
- 1/4 cup (50 g) powdered sugar sifted (see notes)
- 1 tbsp vanilla bean paste or vanilla extract see notes
- 1 cup (250 g) mascarpone cold
Learn How To Make it! [VIDEO]
Instructions
Chantilly Cream
- Add all the ingredients in a large mixing bowl (glass or metal, not plastic) and use an electric hand mixer fitted with beaters or a stand mixer fitted with a whisk attachment to whip until you reach stiff peaks. This usually takes about 3 - 4 minutes to achieve. What you’re looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, you’re on your way to making butter!
- You can use your whipped cream but blobbing on top of pies with a spoon or a piping bag fitted with a star tip (my fave!)
Notes
Nutrition
8 comments
Since this has cream and cheese in it, I assume you have to refrigerate anything you ice with it, right?
Correct! N x
Tasted great but I had tiny little lumps of marscapone in it. I used the mascarpone straight out of the refrigerator like you noted, but it was very thick and it didn’t cream together with the whip cream very well. So texture is what’s keeping me from giving us a five stars. Maybe I need to use a different brand, but the mascarpone was not creamy. 😔
PS I did not use a generic brand either
Hi Mary! That’s a shame. I’ve never used mascarpone that was that firm. I didn’t even know that could happen. Do you mind me asking what brand it was? If you’re making this again, and I would reccomend giving it a go, I would use a spoon or spatula to mix and slightly soften the cheese before adding it to the cream. I think that would stop it from being lumpy. Let me know what consistency yours was and I’ll add notes to the recipe. N x
I made this for filling profiteroles. I followed the recipe exactly, but within seconds of whipping, the mixture instantly thickened, almost like cream cheese. It wasn’t light and aerated, as it had hardly been whipped.
Therefore, I didn’t get the volume I’d have expected from such a quantity of cream.
Afraid I won’t bother with it again.
Hi Zoe, I’ve made this recipe multiple times, in fact I made it again today for an upcoming recipe! It’s never as thick as you described. Although I will say, you’re not the first person to have experienced this. I’m guessing that mascarpone brand plays a factor here. I understand you don’t want to make this recipe again, but if you try something similar, I would reccomend just giving the mascarpone a bit of a mix with a spatula to loosen it up a bit before making a recipe like this. That may help it mix into the cream better. Also, this is supposed to be thick. I will add some notes to the recipe to help others avoid this! N x
I just made this Chantilly cream so easy to make and it has turned out beautifully and the taste omg , this is a keeper. Thank you for sharing this recipe Nick.
Yay! I’m so glad to hear that! Thanks for sharing Maria! N x