Chantilly Cream
Chantilly cream is the French name for sweetened whipped cream. This is a basic recipe to have in your baking repertoire as it can elevate many dishes from dud to stud!
I prefer to add vanilla bean paste to the cream because I find the paste imparts a stronger vanilla flavor on the end product. In addition, you get the added benefit of having the beautiful flecks of vanilla bean seeds spread throughout the cream. If you only have vanilla extract, you will still end up with an amazing tasting Chantilly Cream.
This recipe is neutral enough to be adapted for other flavors as well as paring with a nearly infinite amount of desserts. This is the whipped cream I grew up and it’s a staple in my house. I hope it becomes your go to whipped cream recipe as well!
***This post may contain affiliate links, which means we may receive a commission (at no extra cost to you) if you click a link and purchase something. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Click to see my full disclosure policy.***
Ingredients for Chantilly Cream
- 2 cups + 2 Tbsp (500g) heavy cream, cold
- ¼ cup (50g) granulated sugar
- 2 Tbsp (12g) vanilla paste or vanilla extract
Preparing Ingredients and Materials
Approximately 15 minutes before making the cream, place the stand mixer whisk attachment and bowl into the freezer. You can also use a hand mixer or a whisk to make this recipe as well. Leave the cream in the fridge until right before beating. Cold equipment and cream will allow the cream to whip more easily to stiff peaks.
Pour the cream into the stand mixer bowl fitted with the whisk attachment and turn to medium speed. Slowly add the sugar and continue to beat until the cream reaches soft peaks.
Add the vanilla paste and continue beating to stiff peaks (i.e., the cream will have a point that stays straight up and does not fall to one side when the whisk is removed from the bowl).
Storing the Chantilly Cream
This recipe makes approximately 4½ cups (550g).
Store the Chantilly cream in the refrigerator in an airtight container for up to 3 days. Sometimes, whipped cream begins to weep as it sits, so you might need to re-whip it prior to use.
Chantilly cream is best as a topping (e.g., on a tart, pavlova, and on fresh fruit) or to be used immediately before serving (e.g., Choux Chantilly). It’s not a very stable topping, so it’s not advised to use it to frost a cake.
This whipped cream is so light and the flavor matches with almost every dessert. You can use it on top of ice cream sundaes (e.g., gourmet banana splits), as a filling in French pastries (e.g., Choux Chantilly), or to top cakes (e.g., my Very Berry Vanilla Cake).
Looking for More French Recipes?
Did you make this recipe?
I’d love to know how it turned out! Please let me know by leaving your thoughts below. Or snap a photo and share it on Pinterest or Instagram (@windycitybaker).
Chantilly Cream
Ingredients
- 2 cups + 2 Tbsp (500g) heavy cream, cold
- ¼ cup (50g) granulated sugar
- 2 Tbsp (12g) vanilla paste or vanilla extract
Instructions
Preparing Ingredients and Materials
- Approximately 15 minutes before making the cream, place the stand mixer whisk attachment and bowl into the freezer. You can also use a hand mixer or a whisk to make this recipe as well. Leave the cream in the fridge until right before beating. Cold equipment and cream will allow the cream to whip more easily to stiff peaks.
- Pour the cream into the stand mixer bowl fitted with the whisk attachment and turn to medium speed. Slowly add the sugar and continue to beat until the cream reaches soft peaks.
- Add the vanilla paste and continue beating to stiff peaks (i.e., the cream will have a point that stays straight up and does not fall to one side when the whisk is removed from the bowl).
Storing the Chantilly Cream
- This recipe makes approximately 4½ cups (550g).
- Store the Chantilly cream in the refrigerator in an airtight container for up to 3 days. Sometimes, whipped cream begins to weep as it sits, so you might need to re-whip it prior to use.
- Chantilly cream is best as a topping (e.g., on a tart, pavlova, and on fresh fruit) or to be used immediately before serving (e.g., Choux Chantilly). It’s not a very stable topping, so it’s not advised to use it to frost a cake.
