Chantilly Cream Recipe

I use only three ingredients to create Chantilly Cream Frosting so effortlessly that it becomes the best dessert topping you didn’t know you needed.

I’ve always loved a topping that feels like air, and this Chantilly Cream delivers. Using very cold heavy cream and a splash of pure vanilla extract it turns out impossibly fluffy and bright tasting, way better than jarred stuff.

It sits on cakes or fruit without stealing the show, and yes it even works when you want something like Chantilly Cream Frosting for a special cake. I mess it up sometimes and overwhip, but when it’s right the texture is pillowy and leaves you guessing how such simplicity can be so luxurious.

Try it and you’ll want to make it every weekend.

Ingredients

• Rich in saturated fat and calories, small protein, whips into airy texture, keeps it’s silky
• Pure carbs, adds sweet smoothness, contains starch to prevent caking, not very nutritious
• Adds fragrant flavor, negligible calories, no real nutrients, makes each bite taste fancier

Ingredient Quantities

• 1 cup (240 ml) very cold heavy cream or heavy whipping cream
• 2 tablespoons (15 g) powdered sugar (confectioners sugar)
• 1 teaspoon pure vanilla extract or vanilla bean paste

How to Make this

1. Put your metal or glass mixing bowl and beaters in the fridge or freezer for 10 to 15 minutes so everything is really cold, this makes the cream whip up faster and lighter.

2. Pour 1 cup (240 ml) very cold heavy cream into the chilled bowl.

3. Sift 2 tablespoons (15 g) powdered sugar over the cream and add 1 teaspoon pure vanilla extract or vanilla bean paste, sifting helps avoid lumps and the powdered sugar already gives a bit of hold.

4. Start whisking slow just to combine, then increase speed to medium-high with an electric mixer, or whisk hard by hand in a big bowl if you dont have a mixer.

5. Watch the peaks: stop at soft peaks for spooning (tips curl over) or go to medium-stiff peaks for piping (peaks stand up but are still creamy).

6. Don’t overbeat or it will get grainy and start to turn to butter, if you go too far add 1 tablespoon cold cream and gently fold to bring it back.

7. Taste and adjust a tiny bit more sugar or vanilla if needed, vanilla bean paste gives pretty specks if you want that look.

8. Use right away or cover and chill up to about 24 hours, re-whisk briefly before serving if it loosens up.

Equipment Needed

1. Metal or glass mixing bowl, chilled (stick it in the fridge or freezer first)
2. Electric hand mixer with beaters, or a sturdy balloon whisk if you dont have one
3. 1 cup measuring cup and measuring spoons (tablespoon and teaspoon)
4. Fine mesh sieve or small sifter for the powdered sugar
5. Rubber spatula for folding and scraping the bowl clean
6. Piping bag and plain tip, if you want to pipe medium-stiff peaks
7. Refrigerator or freezer for chilling the bowl and storing the whipped cream

FAQ

Chantilly Cream Recipe Substitutions and Variations

• Heavy cream: Use full fat canned coconut cream (chill the can overnight and scoop the firm part). Whip it cold just like dairy cream. Youll get a light coconut taste so add a bit more vanilla if you want it milder.
• Powdered sugar: Blitz superfine or caster sugar in a blender till powdery and use the same amount, or use superfine sugar plus about 1/8 tsp cornstarch to mimic the store powdered sugar. If you prefer liquid sweeteners, 1 to 2 tbsp maple syrup or honey works but it will loosen the cream a bit.
• Vanilla extract or paste: Scrape 1 vanilla bean for the seeds (stronger, more fragrant), or use 1/2 tsp vanilla powder. For a different note try 1/4 tsp almond extract or 1 tbsp of a liqueur like Grand Marnier but be careful its strong.
• To stabilize and enrich: Fold in 1 to 2 tbsp softened mascarpone or cream cheese per cup whipped cream. It helps the Chantilly hold its shape longer and adds a slightly tangy, richer mouthfeel.

Pro Tips

– Chill everything and keep it cold, even the beaters. Extra minutes in the freezer help a ton, and if your kitchen is warm set the mixing bowl on a small ice bath while you whip so it doesnt warm up too fast.

– Want it to hold longer? Bloom about 1/2 tsp unflavored gelatin in 1 tbsp cold water, warm till dissolved and stir it in at soft peaks. If you dont want gelatin try 1 tbsp mascarpone or cream cheese for more stability and a richer flavor.

– If it starts getting grainy or looks like butter dont freak out. Add 1 tbsp very cold cream and fold gently or whisk a few seconds — usually that brings it back. If it really turned to butter you can strain off the buttermilk and use the solids for cooking.

– Sift the powdered sugar so no lumps, and add vanilla gradually and taste as you go. For nice presentation chill your piping bag or put dollops on a cold tray before serving, and if you make it ahead re-whisk briefly to freshen the texture.