Simple Chantilly Cream

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It sounds fancy, but it is so easy to make! Chantilly cream is just another name for whipped cream.

A recipe can be whipped up in minutes, and nothing beats its light, sweet flavor.

Chantilly cream in a glass

Chantilly cream has just one required ingredient – cold heavy whipping cream. 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 just fine.

It is essential that the heavy whipping cream be cold. When the fat is warmer, it collapses easier. If you want a more technical explanation of this, read the Cook’s Illustrated article on whipped cream temperature.

Although only heavy whipping cream is required, typically it is sweetened with sugar and flavored with a little vanilla extract. I use regular granulated sugar and love the results. Some people insist that powered sugar or superfine sugar work better, but I haven’t found that to be the case. 

How to Make This Recipe

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.

Chantilly cream starting to get bubbly

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.

Thickened Chantilly cream

After this happens, add the sugar and vanilla and give the cream one final short whisk.

Adding vanilla to Chantilly cream

Warning: You can overmix Chantilly cream. 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.

How Long Does This Recipe Last?

Chantilly Cream

Store Chantilly cream in a sealed container in your refrigerator for up to one week. However, you may notice that after a couple of days it starts to become a little liquidy. If this happens, simply re-whip it for thirty seconds or so to bring it back to life.

Chef’s Tips for Making Whipped Cream

  • 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.

Chantilly Cream Variations

Chantilly Cream Serving Ideas

Chantilly cream on a cupcake

Chantilly cream is the perfect topping for cupcakes, pies, cakes, ice cream, and fresh fruit! It’s use to decorate classic British fairy cakes along with a dollop of jam.

It’s also wonderful as a filling for cupcakes (use it in a chocolate cupcakes with a chocolate ganache to make homemade Hostess cupcakes). 

It’s really fantastic when served with sautéed peaches or my cherry cobbler cupcakes

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.

Did you make this recipe? Leave a review!
Chantilly cream in a glass
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4.34 from 15 votes

Chantilly Cream

Chantilly cream is just another name for whipped cream. They are the same thing! Fresh Chantilly cream can be whipped up in minutes and nothing beats its light, sweet flavor.
Course Dessert
Cuisine British
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 145kcal
Author Stefani

Ingredients

  • 2 cups heavy whipping cream cold
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • 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.

Notes

This recipe yields about four cupcakes of whipped cream (enough to to cover 12 cupcakes with nice sized swirls).
  • 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.

Nutrition

Calories: 145kcal | Carbohydrates: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 15mg | Potassium: 29mg | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 0.2mg | Calcium: 26mg
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Simple Chantilly Cream