Simple Chantilly Cream
While it sounds fancy, it is so easy to make! Chantilly cream is another name for whipped cream.
You can whip up this recipe in minutes, and nothing beats its light, sweet flavor.
The only required ingredient to make Chantilly cream is cold heavy whipping cream.
It is essential that your heavy whipping cream be cold. The fat in the cream collapses easier when it is warmer. If you want a more technical explanation of this, read the Cook’s Illustrated article on whipped cream temperature.
Depending on where you live, you may also see heavy whipping cream sold as heavy cream, whipping cream, or double cream. These all have slightly different fat percentages, but they will all work well.
Although only cream is required, I also like to sweeten things up with the addition of granulated sugar and a touch of vanilla extract. Some people insist that powered sugar or superfine sugar work better, but I haven’t found that to be the case.
How It’s Made
The easiest way to make this recipe is with an electric mixer fitted with the whisk attachment.
Pour cold heavy whipping cream into your mixing bowl and whisk it at high speed. As you whisk, you’ll notice that the cream will begin to get bubbly and then thicken.
Keep on whisking until it is thick enough that it doesn’t collapse when you lift up the whisk or place some on a spoon.
After this happens, add the sugar and vanilla and give the cream one final short whisk.
Warning: You can overmix this recipe! If you mix too much, you’ll find that it goes from a fluffy cloud back to more of a liquid. To correct overmixed whipped cream, gently whisk in some more cream until the proper consistency returns.
To make Chantilly cream without an electric mixer:
- Whisk by hand – Get ready for a good workout. You’ll be whisking for around five minutes straight. This beats going to the gym.
- Use a blender or immersion blender – Be careful not to overmix with this method. The cream will whip very quickly.
Expert Tips and FAQs
Use a disher (ice cream scoop) to plop a pile of it onto your dessert, or place it into a piping bag to create beautiful patterns with it.
Store it in a sealed container in your refrigerator for up to one week. You may notice that it starts to liquify after a few days. If this happens, simply re-whip it for thirty seconds or so to bring it back to life.
Make sure the heavy whipping cream is cold. This is essential for the recipe to work.
If you are trying to whisk by hand, use a metal bowl and chill it in the refrigerator before whisking.
Making this recipe takes a few minutes, so keep whisking until the cream is the desired consistency.
That’s a good indication that you’ve overmixed the recipe. To fix overmixed whipped cream, gently whisk in some more cold cream until the proper consistency returns.
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- 2 cups heavy whipping cream cold
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Using a hand mixer or a stand mixer fitted with the whisk attachment, whisk the cold heavy whipping cream on high speed. As you whisk, you’ll notice that the cream will begin to get bubbly and then thicken.
- Keep on whisking until it is thick enough that it doesn’t collapse when you lift up the whisk or place some on a spoon.
- After this happens, add the sugar and vanilla and give the chantilly cream one final short whisk.
- Spread or pipe onto desserts or fresh fruit.
- Make sure the heavy whipping cream is cold.
- If you are trying to whisk Chantilly cream by hand, use a metal bowl and chill it in the refrigerator before whisking.
- Making Chantilly cream takes a few minutes, so keep whisking until the cream is the desired consistency.
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