Chantilly Cream

published May 29, 2022
Chantilly Cream Recipe

This sweetened whipped cream can be used as a filling for cakes and tarts or simply enjoyed as a topping for pies and fresh fruit.

Makesabout 2 1/2 cups

Prep1 minute

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Credit: Photo: Joe Lingeman; Food Styling: Barrett Washburne

Chantilly cream might sound fancy, but the French whipped cream actually couldn’t be easier to make. It’s simply whipped cream that’s sweetened with sugar and flavored with vanilla. The classic recipe is an essential component in many desserts, used in everything from pastries to cakes and tarts (although it’s equally delicious just dolloped on a bowl of fresh fruit!).

What’s the Difference Between Chantilly Cream and Whipped Cream?

Chantilly cream is always sweetened and flavored with vanilla, while whipped cream is often prepared unsweetened or just very lightly sweetened.

What Is Chantilly Cream Made Of?

Chantilly cream is made of cold whipping cream or heavy cream, granulated sugar, and vanilla extract. The cream is sweetened and flavored then whipped to medium peaks using a stand mixer or hand mixer.

How to Use Chantilly Cream

Chantilly cream can be used just like whipped cream, to top your favorite slice of pie or a bowl of fresh fruit, but it can also be used to frost cakes, fill tarts, and more. Here are a few recipes that would be great with chantilly cream.

Credit: Photo: Joe Lingeman; Food Styling: Barrett Washburne

Chantilly Cream Recipe

This sweetened whipped cream can be used as a filling for cakes and tarts or simply enjoyed as a topping for pies and fresh fruit.

Prep time 1 minute

Makes about 2 1/2 cups

Nutritional Info

Ingredients

  • 1 cup

    cold whipping cream or heavy cream

  • 1 tablespoon

    granulated sugar

  • 1 teaspoon

    vanilla extract

Instructions

  1. Place 1 cup cold whipping cream or heavy cream, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and an electric hand mixer.) Beat on medium-high speed until medium peaks form, 2 to 4 minutes.

Recipe Notes

Make ahead: Chantilly cream is best served immediately, but can be covered and refrigerated for up to 3 hours.