Chantilly cream is a sweetened whipped cream and a French specialty, commonly used to fill layer cakes such as a Classic Victoria Sponge.
Photography by Sophie MacKenzie.
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.
Use this 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.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
- 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.
- Vanilla: pure vanilla extract, powder, or paste can all be used. If using powder or paste, reduce the amount by half.
Method
Tips and Notes
Use very cold cream, taken directly from the refrigerator. It will mix more rapidly and have a better texture.
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.
Substitutions
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.
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.
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.
More Fillings and Frostings
Easy Vanilla Frosting (American Buttercream)
Cream Cheese Frosting
Lemon Curd
Vegan Vanilla Buttercream
Recipe
Chantilly Cream
This sweetened whipped cream is a French specialty and commonly used to fill layer cakes, such as a Classic Victoria Sponge.
Ingredients
- 1 cup (250 ml) whipping cream
- 2 tablespoons icing sugar
- 1 teaspoon pure vanilla extract
Instructions
- 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 refigerated for a day but it is best fresh.
Notes
Use very cold cream, taken directly from the refrigerator. It will mix more rapidly and have a better texture. If your house is warm, chill the bowl beforehand too.
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.
Substitutions
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.
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.
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.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 109Total Fat: 11gSugar: 2g
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