Chantilly Cream

5 from 9 votes

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!

Prep Time5

Total Time5

Course: Dessert

Cuisine: French

Servings:

Calories: 189kcal

Author: Katalin Nagy

Equipment

Electric hand mixer

Ingredients

Chantilly Cream

230 g Heavy Cream 36% fat content, cold
30 g Powdered sugar sifted
1 teaspoon Vanilla extract

Option 1 - For Stabilized Chantilly cream add also

75 g Mascarpone 41% fat content, cold

Option 2 - For Stabilized Chantilly cream add also

1 teaspoon Gelatin powder
4 teaspoons Water

Metric - US Customary

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:

Measure your ingredients with a Digital scale for accuracy.
The heavy cream needs to be high in fat (36%+). The low-fat version won't whip up correctly because it contains more water.
Sift the powdered sugar before using.

Technique notes:

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.
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.
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