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Home » Recipes » Frostings & Fillings

Chantilly Cream

Published: Aug 25, 2023 · Modified: Sep 11, 2023 by Katalin Nagy · This post may contain affiliate links. This blog generates income via ads. Please read our Disclosures.

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Known for its airy texture and slightly sweet, vanilla-infused flavor, this French Chantilly cream will add a delightful rich and creamy element to all your favorite desserts! Whether you're making a cake, pie, or pastries, you can use this fluffy whipped cream to fill, frost, or accompany almost any sweet creation!

Chantilly Cream in a ramekin.
Jump to:
  • 📖 What is Chantilly Cream made of
  • 📖 What is Stabilized Chantilly Cream
  • 💡 Chantilly cream vs. Whipped cream - What's the difference
  • 🌟 Why this is the best recipe
  • 📝 Ingredient notes
  • 👩‍🍳 How to make Chantilly cream
  • 👩‍🍳 How to make stabilized whipped cream
  • 📚 Flavor variations
  • 🥣 Equipment Notes
  • 🎓 Expert tips
  • 🎯 Troubleshooting Tips
  • ❓Recipe FAQs
  • 🍰 How to use Chantilly cream
  • 🧁 More frosting and filling recipes
  • Chantilly Cream

📖 What is Chantilly Cream made of

Also known as Crème Chantilly, it's crafted from two fundamental ingredients: heavy cream and powdered sugar, and very often a hint of vanilla is added to the cream as a flavor. This combination results in a luxurious sweetened whipped cream infused with vanilla.

📖 What is Stabilized Chantilly Cream

If you’re wondering, is Chantilly Cream stable? Classic Chantilly whipped cream has a tendency to deflate and melt if left at room temperature for too long. Yet, there are ways to enhance its stability.

The traditional way to make Chantilly whipped cream more stable is by adding gelatin. For instance, a mere teaspoon of gelatin powder can stabilize a cup of heavy cream. But it’s also possible to add fatty dairy products like full-fat mascarpone or cream cheese to make the cream stable. 

However, if you're using heavy whipping cream with a 36% fat content and whip it correctly, it should retain its structure fairly well as you can see in my picture. The secret lies in whipping it to early stiff peaks and storing it in the refrigerator.

Chantilly Cream in a ramekin.

💡 Chantilly cream vs. Whipped cream - What's the difference

Let’s clear up this common misconception: Is Chantilly cream just whipped cream!?! Nope! While the two share heavy whipping cream as their foundation, Chantilly whipped cream includes sugar and often vanilla. On the other hand, regular whipped cream can be unsweetened and doesn’t have to include vanilla. 

🌟 Why this is the best recipe

  1. It’s absolutely delicious - This French Chantilly cream recipe uses high-quality ingredients, starting with cold heavy cream with a 36% fat content along with the perfect amount of sugar and vanilla to produce the best taste and texture.  
  2. It’s super simple to make - You don’t need any fancy tools or pastry skills to whip up a batch of this homemade whipped cream. The recipe provides clear step-by-step instructions and helpful tips to ensure your success.
  3. It’s easy to customize - For those seeking a more stable cream for frosting or filling, the recipe offers two ways to make a stabilized cream that doesn’t comprise the final light airy texture or flavor. 
  4. It’s versatile - Whether filling cakes, frosting cupcakes, or using it to add decorative designs, its light texture and vanilla sweetness enhance a range of desserts. It’s also wonderful with fresh fruit or added to both hot and cold beverages.

📝 Ingredient notes

Chantilly Whipped Cream:

Chantilly Cream ingredients.
  1. Heavy Cream - Provides the base of the Chantilly creme. You must use very cold, high-fat heavy cream with a 36% fat content or more to achieve the proper texture. 
  2. Powdered Sugar - Adds sweetness and a velvety consistency. Always sift your powdered sugar to prevent any lumps. Please note that you don’t need to use a lot of sugar to make Chantilly.
  3. Vanilla Extract - Classic French crème Chantilly is infused with vanilla bean flavor. However, it’s optional and you can even use a suitable substitute for vanilla extract if needed.

Optional Stabilizers:

  1. Mascarpone Cheese - Mascarpone Chantilly cream is divine! And it also adds stability.
  2. Gelatin Powder - When dissolved in water and added to the cream, gelatin helps it to maintain its shape. 

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make Chantilly cream

  1. Put the very cold heavy cream and sifted powdered sugar into a large mixing bowl.
  2. Use an electric hand mixer to whip the mixture for a minute and then add the vanilla.
  3. After about 2 to 3 minutes of whipping, when the whipped cream achieves a fluffy and pipeable consistency, stop whipping immediately. Once hard peaks start to form, you mustn't continue whipping, or the cream will break.
  4. Use the Chantilly whipped cream for filling, frosting, or decorating.
  5. You can store the cream in an airtight container or piping bag for 1-2 days in the fridge. 

💡 Top Tip: You can also make chantilly cream using a hand whisk, however, avoid using a stand mixer as it is very easy to overwhip chantilly.

Chantilly Cream process.

👩‍🍳 How to make stabilized whipped cream

Mascarpone Version:

  1. To make Chantilly cream with mascarpone add the high fat mascarpone cheese to the bowl right at the beginning with the very cold heavy cream and powdered sugar. Add vanilla, if desired.
  2. Whip the mascarpone along with the other ingredients until early stiff peaks form.

💡 Top Tip: No need to bring the mascarpone to room temperature. Use it cold along with very cold heavy cream.

Gelatin Version:

  1. Whisk the gelatin and cold water together in a small bowl until thoroughly combined. Then set the mixture aside.
  2. In a separate mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form.
  3. Briefly microwave the gelatin and water mixture for a few seconds, or until it returns to a liquid state.
  4. While the mixer is still running, gradually pour the liquid gelatin mixture into the whipped cream.
  5. Continue whipping until you reach stiff peaks, then add vanilla, if desired.

💡 Top Tip: Chill your mixing bowl and beaters before you begin the recipe. This helps to keep the heavy whipping cream cold.

📚 Flavor variations

  1. Citrus: Infuse the cream with the zest of citrus fruits like oranges, lemons, or limes, and use it to top mini strawberry pies.
  2. Chocolate: Incorporate some cocoa powder into the mixture to make chocolate Chantilly cream! Or, why not try this Chocolate Cool Whip Frosting?
  3. Spiced: Add warm spices like cinnamon, nutmeg, or cardamom and serve it with pumpkin pie.
  4. Fruity: Blend in ground freeze-dried fruit such as berries or mango to add fruity flavor and vibrant color.
  5. Coffee: Incorporate finely ground instant espresso powder for coffee-flavored cream that goes wonderful with chocolate ganache cake!
Chantilly Cream in a ramekin.

🥣 Equipment Notes

Using a digital scale takes the guesswork out of accurately measuring your ingredients.

And for whipping, an electric hand mixer is an indispensable tool that helps you to achieve the coveted light and airy texture.

🎓 Expert tips

  1. Make sure your heavy cream is very cold. Cold ingredients whip up faster and hold their shape better.
  2. Whip the cream until you reach soft peaks before adding the teaspoon vanilla extract.
  3. Stop whipping once the Chantilly whipped cream starts to reach stiff peaks. Overwhipping can cause it to break or turn into butter. In fact, that is how you make homemade butter.
  4. If you live in a warm climate or you need the cream to hold its shape for an extended period, consider stabilizing it with gelatin or mascarpone cheese.
  5. If using mascarpone it must be the full-fat version to properly stabilize the cream. 
  6. When flavoring your cream, choose powdered or gel-based ingredients to prevent the addition of excess moisture and maintain the frosting's texture.
  7. Will Chantilly cream melt? Yes! So, don’t leave it out at room temperature for too long.

🎯 Troubleshooting Tips

Problem: Too runny

Solution: It might be due to over-whipping or using low-fat heavy cream. If this happens, there is no way you can save the cream. Or, perhaps the heavy cream was not cold enough, in this case, you can try to chill it in the fridge for 30 minutes and try whipping it up again.

Problem: Too sweet 

Solution: You can add some more heavy cream. Remember, you can always start with a smaller amount of powdered sugar and gradually add more if needed. 

Problem: Deflates quickly

Solution: You probably didn’t whip it long enough or left it at room temperature for too long. Learn from your mistake and try adding a stabilizer next time. If you try to re-whip it, there is a risk of it turning into butter.

Problem: Doesn't hold its shape

Solution: Consider using stabilized versions of cream Chantilly with gelatin or mascarpone for better structure and longevity. And make sure to use high fat (36%+) heavy cream very cold!

Problem: Too firm

Solution: You might have used too much of the stabilizer or whipped it for too long. You can try whipping in a few more tablespoons of cold heavy cream to loosen it up a bit.

❓Recipe FAQs

Why is it called Chantilly cream?

It’s named after the Château de Chantilly in France, where it gained popularity.

Can you make Chantilly cream in advance?

Yes, but it's best to make it as close to serving as possible for optimal texture and flavor.

How long does Chantilly cream last?

It’s best when used within 1 to 2 days of making.

Does Chantilly cream need to be refrigerated?

Yes, it's a dairy-based food that needs to be stored in an airtight container in the fridge.

🍰 How to use Chantilly cream

1. Use it as a topping

  • Add a dollop on top of my peach cobbler
  • Top these raspberry muffins or strawberry muffins with some vanilla Chantilly cream frosting
  • Serve these yummy espresso brownies topped with the cream
  • Pipe some on no-bake strawberry cheesecake 
  • Use it to frost my amazing tall sponge cake

2. Use it as a filling

  • Make a Chantilly cream cake by layering it between chocolate sponge cake
  • Use it to fill eclairs or crispy cream puffs
  • Fill some mini pie crusts and top them with fresh berries

3. Serve it on the side

  • Use it as a dipping sauce for fresh fruit
  • Serve it alongside French toast, crepes, or pancakes
  • Pair it with croquembouche 
  • Serve it on the side with chocolate ice cream bars

🧁 More frosting and filling recipes

  • Strawberry Cream Cheese Frosting in a ramekin.
    Strawberry Cream Cheese Frosting
  • Bavarian cream in a glass.
    Bavarian Cream (Crème Bavaroise)
  • Strawberry Compote in a glass.
    Strawberry Compote
  • Different Cake fillings.
    Top 31 Best Cake Filling Ideas
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Have you tried this recipe?

Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!

Chantilly Cream in a ramekin.

Chantilly Cream

With its airy texture and vanilla-infused sweetness, French Chantilly cream will add a delightful rich and creamy element to all your favorite desserts! You can use it to fill, frost, or accompany almost any sweet creation!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 6
Calories: 189kcal
Author: Katalin Nagy

Equipment

  • Electric hand mixer

Ingredients

Chantilly Cream

  • 230 g (1 cups) Heavy Cream 36% fat content, cold
  • 30 g (¼ cups) Powdered sugar sifted
  • 1 teaspoon Vanilla extract

Option 1 - For Stabilized Chantilly cream add also

  • 75 g (⅓ cups) Mascarpone 41% fat content, cold

Option 2 - For Stabilized Chantilly cream add also

  • 1 teaspoon Gelatin powder
  • 4 teaspoons Water

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.

Instructions

  • Place very cold 36% fat content heavy cream into a mixing bowl along with the sifted powdered sugar.
  • Whip it up with an electric hand mixer for a minute and then add the vanilla.
  • When the frosting reaches a fluffy and pipeable consistency after 2 to 3 minutes (early hard peaks, straight after soft peaks), stop whipping immediately. If you continue whipping, the frosting will separate, get runny, and then it will turn into butter.
  • Use the whipped cream to fill, frost, or decorate your desserts according to your recipe.
  • Chantilly cream can be refrigerated for 1-2 days and should not deflate if it was whipped up correctly.

Stabilized chantilly cream

  • For an even more stable Chantilly cream, add either gelatin or mascarpone cheese into the mixture.
  • For the mascarpone version: add mascarpone to the mixture right from the beginning and whip it up together with the other ingredients until early stiff peaks form.
  • For the gelatin version: whisk gelatin and cold water in a small bowl until combined, and set it aside. Then, whip the heavy cream and powdered sugar together until soft peaks. Next, microwave the gelatin and water mixture for a few seconds or until it returns to a liquid form. Then slowly pour the gelatin mixture into the whipped cream while the mixer is running at the same time. Finally, whip the mixture until stiff peaks.

Notes

Ingredient notes:
  1. Measure your ingredients with a Digital scale for accuracy.
  2. The heavy cream needs to be high in fat (36%+). The low-fat version won't whip up correctly because it contains more water.
  3. Sift the powdered sugar before using.
Technique notes:
  1. Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
  2. Chantilly cream is very easy to overwhip. When whipping, stop as soon as the mixture has reached a fluffy consistency (this will take 2-3 minutes) and early stiff peaks. It won't get stiffer after this point. In fact, if you overbeat it, it will only get runnier and then it will break.
  3. You can add flavorings to this frosting but you need to do it carefully. Use the powdered or gel version instead of the liquid version whenever possible, eg. cinnamon, cocoa powder, etc. But, do not overmix.

Nutrition

Calories: 189kcal | Carbohydrates: 6g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 17mg | Potassium: 37mg | Sugar: 1g | Vitamin A: 739IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 0.04mg
Tried this recipe?Mention @spatuladesserts or tag #spatuladesserts would love to see your creation on Instagram!
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I am Katalin Nagy, and it is my pleasure to welcome you to Spatula Desserts, a baking blog where I will teach you how to bake like a Pro with the help of my foolproof recipes, baking tutorials, and online baking classes! 

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