This Chantilly Cream Recipe is a whipped cream that can be used as a topping or frosting, and unlike regular whipped cream, my recipe doesn’t melt! That’s because I use a secret ingredient that helps make this an easy make ahead whipped cream.
Slightly sweetened and infused with vanilla beans, this can be used to fill Chocolate Eclairs, topped on cheesecakes and pies or served on the side with fresh berries!
What is Chantilly Cream?
Chantilly cream is a whipped cream that is slightly sweetened and whipped to stiff peaks. Different to regular whipped cream, this has a couple more ingredients that help stabilize it, meaning that it will hold it’s shape better, can be made ahead of time and is just as delicious and light in texture as regular whipped cream.
Ingredients You Need To Make Chantilly Cream
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
Jump to Recipe
- Heavy cream – different to cream labelled ‘whipping cream’ is what you need to use in this recipe for a stiffer more stable Chantilly cream. Make sure your cream is cold from the fridge.
- Powdered sugar – optional if you don’t want a sweetened Chantilly cream.
- Vanilla bean paste – or a real vanilla bean if you want to see flecks of vanilla beans in your cream.
- Mascarpone Cheese – make sure your mascarpone is cold from the fridge and opt in for a good brand. Generic brand ones don’t keep your Chantilly cream stabilized for long.
Let’s Talk Mascarpone!
Mascarpone is an Italian cheese, similar in flavor to sour cream and similar in texture too! The mascarpone you use matters. Specifically the quality. Opt for good quality mascarpone. The consistency and thickness of your mascarpone will vary depending on the brand. If you find it looks thick in the packet, give it a mix with your spatula before adding into the bowl with the cream. This will help loosen it up a little so that you have lump free Chantilly Cream. Also note, My Chantilly Cream recipe is not as soft as traditional Chantilly cream. This recipe is much thicker. It is stabilized using mascarpone and pipeable too whilst still being light and creamy!
How to make Chantilly Cream!
- Add all ingredients to a large mixing bowl.
- Whip to stiff peaks!
Tips and Tricks For Recipe Success!
- Mix your madscarpione using a spatula to help loosen it up before adding it into the bowl with everything else. This will ensure (depending on the brand of mascarpone you use) that your Chantilly cream is lump free!
- Use fridge cold ingredients! The cream and mascarpone need to be straight out of the fridge.
- Mascarpone Cheese helps stabilize the cream while keeping it light, airy and pipeable!
- If using a stand mixer, fit with a balloon whisk. Don’t walk away though because this cream whips up fast!
- Don’t stir or re-whip finished whipped Chantilly cream – if you’re making this ahead of time, don’t re-whip your cream to stiffen it up again. If you add a good quality mascarpone it will stay stiff enough to pipe.
- Store your whipped cream in a piping bag with a piping tip ready for the next day!
Ways to use Chantilly Cream
- Topped on pies and cheesecakes
- In tiramisu
- Spread it on cakes
- Pipe it on your favorite desserts
Frequently Asked Questions about Chantilly Cream
What does it taste like?
Creamy (go figure) thick and flavored with vanilla beans. Suffice to say, sinfully delicious!
How do I store this?
Store in an airtight container in the fridge for up to two days.
Oh no! My cream looks lumpy!
I’m afraid to say you got carried away and have ended up with sweetened butter! Sometimes this can be saved by adding more cream if it’s not too far gone. But if it looks really lumpy and seperate, start again! Keep a close on eye it though.
Can this replace cool whip?
Yep, and this tastes way better than cool whip too!
What’s difference between Heavy Cream and Whipping cream?
Heavy cream has 36% fat content, whipping cream contains 30%. The higher the fat content, the better the whipping result and the longer it lasts.
Can I use piping tips to pipe this?
Yes! In fact you can make this recipe, put in a piping bag fitted with a piping tip and store it in the fridge overnight to have ready for your dessert the next day!
Gave this a go? Don’t forget to rate the recipe andleave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Recipes to use with your Chantilly Cream!
Pumpkin Pie Bars
Angel Food Cupcakes
1 Minute Chocolate Cake
Nutella Swiss Roll Cake
Iced Vovo Tart
Raspberry Swirl Cheesecake
Classic Chocolate Mousse
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Chantilly Cream Recipe
My Chantilly Cream is a whipped cream frosting that is stabilized with mascarpone and slightly sweetened. Utterly delicious on everything!
Serves2cups
4.5 from 46 votes
Author: Nick Makrides
Print Recipe Pin Recipe
Prep: 5 minutes mins
Cool: 40 minutes mins
Total: 5 minutes mins
Course: How-To
Cuisine: American
Calories: 999kcal
Ingredients
Chantilly Cream
- 1 cup (250 ml) heavy cream cold (see notes)
- 1/4 cup (50 g) powdered sugar sifted (see notes)
- 1 tbsp vanilla bean paste or vanilla extract see notes
- 1 cup (250 g) mascarpone cold (see notes!)
Learn How To Make it! [VIDEO]
Instructions
Chantilly Cream
Add all the ingredients in a large mixing bowl (glass or metal, not plastic) and use an electric hand mixer fitted with beaters or a stand mixer fitted with a whisk attachment to whip until you reach stiff peaks. This usually takes about 3 - 4 minutes to achieve. What you’re looking for is a smooth but stiff whipped cream, not one that looks split. If it looks split or separated, congratulations, you’re on your way to making butter!
You can use your whipped cream but blobbing on top of pies with a spoon or a piping bag fitted with a star tip (my fave!)
Notes
Cream - make sure you use cream labelled heavy cream for this recipe. Whipping cream will work but won’t be as stiff as heavy cream. Low fat cream will not work.
Powdered sugar - I don’t like my cream too sweet, but if you like yours on the sweeter side you can use up to 1/2 cup. Make sure you sift it!
Mascarpone - is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge! Use a spoon or spatula to mix the mascarpone cream a little before adding to the cream to ensure it’s not lumpy as some brands can be thicker than others.
Vanilla - I have a great recipe for Vanilla extract here on the blog which is alcohol based. It can be used for most recipes. However, I would advise against using it for whipped creams (yes, even stabilized ones like this one) or meringues as it can muck around with the air whipped in the mixtures. Instead use a syrup based vanilla extract. I find vanilla bean paste is best.
Storage - My Chantilly cream can be made up to three days in advance and can be stored in an airtight container, in the fridge. Do not stir before using if you’re making it ahead of time!
Nutrition - is based on per cup. This recipe makes 2 cups.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales. To access weight measurements, click on the ‘metric’ button in the recipe card located under the list of ingredients.
Nutrition
Calories : 999kcal
Carbonhydrates: 25g
Protein: 11g
Fat: 94g
Saturated Fat: 59g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 11g
Cholesterol: 247mg
Sodium: 94mg
Potassium : 113mg
Sugar : 23g
Vitamin A: 3324IU
Vitamin C: 1mg
Calcium: 236mg
Iron: 0.1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
Nick Makrides
Nick Makrides is an ex Navy (for 7 weeks before I realised it was a major mistake), graphic designer and pastry chef. Although he likes to think of himself as a home, self taught, pop queen baker.
