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.
How to make Chantilly Cream!
- Add all ingredients to a large mixing bowl.
- Whip to stiff peaks!
Tips and Tricks For Recipe Success!
- 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 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
