Chantilly cream is a sweetened whipped cream and a French specialty, commonly used to fill layer cakes such as a classic Victoria sponge. Use it to fill cakes and cupcakes (like our butterfly cupcakes!), top pies and tarts, or simply serve with fresh berries. It's a special addition to any dessert but ready in minutes.
Chantilly cream and whipped cream are often used synonymously, and the only difference is that Chantilly cream is always sweetened, and plain whipped might just be pure cream. This recipe is made with icing sugar and vanilla.
Ingredient Notes and Substitutions
- Whipping Cream: this is whipping or heavy cream, with between 30% and 40% fat content, depending on your location. Creams with less fat will not whip effectively.
- Icing Sugar: or powdered/confectioner's sugar. Maple syrup or honey can be used in place of the icing sugar. We don't recommend using granulated sugar as it won't have time to dissolve before the cream becomes over-whipped.
- Vanilla: pure vanilla extract, powder, or paste can all be used. If using powder or paste, reduce the amount by half.
- Flavourings: add any number of flavourings to your Chantilly cream. Think a drop of almond extract, orange blossom, peppermint, or rose. Try adding a tablespoon or two of cocoa powder for chocolate cream or a touch of cinnamon for a little spice.
- Make it dairy-free: it is possible to use a packaged vegan whipping cream here for a dairy-free option. We've tried a few and they're fine, but not excellent. You're better off making coconut whipped cream for most things.
Step 1: add the chilled cream to a large mixing bowl.
Step 2: add the icing sugar and vanilla to the cream.
Step 3: use electric beaters or a large balloon whisk to mix.
Step 4: beat until soft peaks form and serve.
- Use very cold cream: it should be taken directly from the refrigerator. It will mix more rapidly and have a better texture.
- Icing sugar, not granulated: icing or powdered sugar dissolves very quickly, so the cream won't be over-whipped by the time the sugar dissolves.
- Use a big bowl: it's always a good idea when whipping cream to use a bigger bowl than you think you need, to prevent splatter.
The goal is soft peaks. This means that the cream will hold its shape, but still be soft. The cream will hold its shape on the whisk or beater, but slump back after a few moments rather than staying in a stiff mound.
The cream can be stored in a sealed container in the refrigerator for a day or two, but is absolutely best when freshly whipped.
If you don't have an electric mixer, it is possible to beat by hand with a whisk. Use the largest whisk you have and mix for five minutes or longer, until peaks form, switching hands as needed.
How to Store Whipped Cream
Storage: keep in a sealed container in the fridge for a day or two, but note that the cream might separate a bit when stored. It's best served within an hour or two.
Freezing: chantilly cream can be frozen, but it won't be as good as fresh once it's thawed. Freeze in dollops on a parchment lined tray before transferring to a sealed container, and thaw in the fridge before use. Thawed whipped cream is fine to add to some dishes, like folded into a pudding, but we don't recommend it unless you really don't know what to do with leftovers.
Why is it called Chantilly cream?
French tourism will tell you that it was invented in the town of Chantilly in northern France, but historical writing only shows that it was served at the palace in Chantilly, and the term becomes common in the early 19th century.
Is whipping cream the same as heavy cream?
Not quite. Depending on your location, whipping cream will have slightly less fat than heavy cream. You won't want to use double cream (UK) for this recipe, as it contains too much fat. Look for something around 35% fat.
Can whipped cream be frozen?
Not without losing much of the structural integrity when thawed. But frozen whipping cream, thawed in the refrigerator, can be used to make Chantilly cream. We don't recommend freezing after whipping.
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- Mixing bowl
- Electric mixer or large balloon whisk
- Measuring cups and spoons or a digital kitchen scale
- 1 cup whipping cream cold
- 2 tablespoons icing sugar
- 1 teaspoon pure vanilla extract
- Make sure the whipping cream is fully chilled before beginning.
- Pour the cream into a large mixing bowl. Add the icing sugar and vanilla.
- Whip on high speed using an electric mixer or a large balloon whisk until soft peaks form, 2-3 minutes or longer by hand. Don't over whip - the cream should relax back into itself after a few seconds.
- Serve immediately. Chantilly cream can be refrigerated for a day but it is best fresh.