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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.

Chantilly Cream Recipe - in a bowl with spatula

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.

Jump to Recipe

Chantilly Cream Recipe - Ingredients image

  • 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!

Chantilly Cream Recipe - instructional image 01

  1. Add all ingredients to a large mixing bowl.
  2. Whip to stiff peaks!

Chantilly Cream Recipe - instructional image 02

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!

Chantilly Cream Recipe - in a piping bag

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!

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!

Chantilly Cream Recipe - pinterest image

Chantilly Cream Recipe - piped in a cup

Chantilly Cream Recipe

My Chantilly Cream is a whipped cream frosting that is stabilized with mascarpone and slightly sweetened. Utterly delicious on everything!

Serves 2 cups

4.6 from 9 votes
Author: Nick Makrides
Print Recipe Pin Recipe
Prep: 5 mins
Cool: 40 mins
Total: 5 mins
Course: How-To
Cuisine: American
Calories: 999kcal
Author: Nick Makrides


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]


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!)


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!
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 - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales. To access weight measurements, click on the ‘metric’ button in the recipe card located under the list of ingredients.


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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