Easy Whipped Cream Recipe (Chantilly Cream)

My whipped cream recipe, also known as Chantilly Cream, can be used as a topping or frosting, and unlike regular whipped cream, my recipe doesn’t melt! That’s because I stabilise it using mascarpone cream which works like magic!

Hey team, Nick here. So excited to share my updated Whipped Chantilly Cream recipe. It’s my go to anytime I need to add some creaminess to a rich dessert. It’s light and airy but has a richness to it without being overly indulgent.

The best way to make this is by hand. I started off using an eclectic mixer, but after a few rounds of testing, I realized a hand whisk gives better results. It comes together quickly when the ingredients are cold, and you get a smoother texture because you’re mixing right to the edges of the bowl. It also helps you avoid overwhipping, which can happen fast with a machine.

I skip the sugar because this Chantilly cream is usually paired with something that’s already sweet. So instead of added sweetness, it gives you that creamy contrast without tipping the whole dessert into overload. I love it on my foolproof pavlova, where it adds just the right amount of richness without stealing the spotlight.

Related → This Chantilly pairs perfectly as a filling for my Chocolate Eclairs, it’s great topped on cheesecakes and pies or served on the side with fresh berries!

A whipped cream that won’t deflate!

It’s mascarpone! This recipe uses only 3 simple ingredients. Cream, mascarpone, vanilla, but the mascarpone does the heavy lifting. It thickens the cream, adds a bit of tang and helps everything stay whipped for longer. It also helps stabilize it so you can make it up to a day in advance without needing to whip it again. Some brands of mascarpone can be a little firm, so I give it a quick stir before adding the other ingredients. As long as everything’s cold, it whips up perfectly smooth.

Yes yes, I know Chantilly cream doesn’t have mascarpone and is supposed to have sugar. I like to do things differently. And the results as better I reckon. A whipped cream that doesn’t deflate? No brainer!

Let’s talk brands – opt in for something better quality than home brand mascarpone. It’s worth going to your local Italian deli or cheese factory and getting your mascarpone from there. It tastes better and will give you a smoother result. Home brand mascarpone won’t stabilize your Chantilly properly because it’s not real mascarpone.

How To Make The Best Chantilly ever

Add the mascarpone to a large mixing bowl and use a spatula to mix a little and smoothen out.

Add the cream and vanilla and use a hand whisk to whisk until it reaches somewhere between soft and stiff peaks. You’ll notice it thickening the more you mix it. The thicker, the more stable and firmer it becomes.

How long should you whip your cream for?

Less whipping gives you a soft peaks which has a pillowy texture. Great for dolloping, while more whipping gives you stiff peaks that are perfect for piping and strong enough to hold up between cake layers.

If you keep going to stiff peaks, it holds its shape and works beautifully for piping. I use it on my Black Forest Cake and layer it into my Vanilla Sponge Cake. It holds up without squishing out and gives you those clean, piped edges.

Just don’t take it too far. Once it starts to look grainy, it’s overwhipped and heading straight for butter. There’s no saving it at that point.

Yes, you can make this advance

It can be made a day or 2 in advance. 3 days was pushing it when I was testing it, it started to deflate. Whip to soft peaks and store in a container. Use a spoon to dollop when you need it. Don’t stir it again, it will deflate!

If you want to pipe it, whip to stiff peaks and pop it straight into your piping bag with your preferred piping tip. Twist the end of the bag and pop it in the fridge as is. It will pipe like it was freshly whipped!