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!
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.
- 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 mascarpone 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 – No-Fail!
My Chantilly Cream is a whipped cream frosting that is stabilized with mascarpone and slightly sweetened. Utterly delicious on everything!
Serves 2 cups
Ingredients
Chantilly Cream
- 250 g heavy cream, cold (see notes)
- 40 g powdered sugar, sifted (see notes)
- 1 tbsp vanilla bean paste or vanilla extract, see notes
- 250 g mascarpone, cold (see notes)
Learn How To Make it! [VIDEO]
Instructions
Chantilly Cream
- Prepare mascarpone cheese – Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others. This helps break it up a little to prevent lumps in your whipped cream.
- Whip remaining ingredients – Add the cold heavy cream, powdered sugar and vanilla to the mascarpone. Use an electric hand mixer fitted with beaters, or a stand mixer fitted with a whisk attachment to whip on medium high speed until you reach stiff peaks. This usually takes about 3 – 4 minutes to achieve and looks stiff enough to hold its shape but still appears smooth. 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 and you’ll need to start again.
- You can use your whipped cream by blobbing on top of pies with a spoon or a piping bag fitted with a star tip (my fave!)
Notes
Cream – make sure you use cream labelled heavy cream for this recipe. Whipping cream will work but won’t be as stiff as heavy cream. Low fat cream will not work.
Powdered sugar – I don’t like my cream too sweet, but if you like yours on the sweeter side you can use up to 1/2 cup. Make sure you sift it!
Mascarpone – is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge! Use a spoon or spatula to mix the mascarpone cream a little before adding to the cream to ensure it’s not lumpy as some brands can be thicker than others.
Vanilla – I have a great recipe for Vanilla extract here on the blog which is alcohol based. It can be used for most recipes. However, I would advise against using it for whipped creams (yes, even stabilized ones like this one) or meringues as it can muck around with the air whipped in the mixtures. Instead use a syrup based vanilla extract. I find vanilla bean paste is best.
Storage – My Chantilly cream can be made up to three days in advance and can be stored in an airtight container, in the fridge. Do not stir before using if you’re making it ahead of time!
Nutrition – is based on per cup. This recipe makes 2 cups.
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!
Nutrition
Calories : 999kcal
Carbonhydrates: 25g
Protein: 11g
Fat: 94g
Saturated Fat: 59g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 11g
Cholesterol: 247mg
Sodium: 94mg
Potassium : 113mg
Sugar : 23g
Vitamin A: 3324IU
Vitamin C: 1mg
Calcium: 236mg
Iron: 0.1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
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33 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
Hello Nick 🙂 I was wondering if I could add white chocolate? 🙂
Hey Olivia! 🙂 While I don’t have a version with white chocolate, you could definitely make a white chocolate ganache and fold it through. I’d recommend using 1.5 times the cream in the ganache to keep it looser, so it folds in smoothly once it’s cooled. Hope that helps and it sounds like a delicious idea! 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
Do you have a version of this using coconut cream?
Hey Mandy! I don’t have a version with coconut cream yet, but that sounds like an amazing idea. You’ve got me thinking! I might experiment with it soon. Stay tuned! N x
This recipe is such a game changer and so much easier than fiddling around with gelatine like other stabilised whipped cream recipes I’ve tried! We really enjoyed the flavour and thicker texture. My husband couldn’t stop eating it by the spoonful and said it reminded him of the cakes he had as a child in Hong Kong.
How lovely! Thanks for letting me know Kate! N x
I am going to try to make this for first time. I want to use it on a cape roll will I have enough with one recipe or should I double it?
Hey Suzanne! So excited you’re giving it a go! If you’re making a cake roll, one batch should be enough to fill and frost it, but if you like extra cream (who doesn’t?), doubling it could give you more to play with. Enjoy! N x
Just perfect. Beautiful smooth cream which complemented my turnovers. Left over cream will be used in cupcakes/butterfly cakes. Thank you for a great recipe.
Thanks so much Sew! N x
Hi Jenny! I’ve gone ahead and updated the post! Thanks for letting me know 🙂
Wondering why my glowing review has not been posted?
Published! N x
What brands of mascarpone do you recommend using? Thanks!
Hi Liz1 It’s hard to recommend brands because I’m not sure where you’re located. I use the Woolworths brand one here in Australia.
Can you substitute the mascarpone cheese with sour cream or cream cheese?
Hi Martha, unfortunately I haven’t tested it either of those substitutions. Sorry! N x
Can I use it to feel layered cakes instead of butter cream?
Hey Margherita! Absolutely, you can definitely use it to fill layered cakes. Just make sure the cream is whipped to stiff peaks so it holds up well between the layers. If you want an extra stable result, try chilling the cake after filling to keep everything nice and firm. Hope you give it a try! N x
Nick, this whipped cream has the perfect consistency for my tiramisu! I’ve tried many others, but nothing compares to this one. Thank you so much for sharing!
Hey Nikky! I’m so glad to hear that this whipped cream worked perfectly for your tiramisu. That makes my day! Thanks for sharing your feedback—it means a lot. N x
Hi! How long can you store this once it’s made?
Hey Kristan! You can store it in an airtight container in the fridge for up to three days. If it deflates, you can re-whip it just until it stiffens up again. Be careful though—overwhipping can turn it into butter, and there’s no coming back from that! N x
I have made this with Aldi and Woolies mascarpone worked beautifully but need to watch it as it comes together quickly.
Hey Rachel! Love that you tested it with both Aldi and Woolies mascarpone! You’re spot on—it does come together fast, so keeping an eye on it is key. Thanks for sharing your experience! N x