Looking for a no-fail recipe for fluffy, silky, Chantilly Cream? The perfect topping for fresh fruit, pie, crèpes, French Toast or hot cocoa...all of the delicious things in life!
This Chantilly cream recipe is super easy dessert to make in just a few minutes. This is my favorite dessert to serve the end of a dinner party, especially in summer when the fruit is ripe and in season. Fresh berries or peaches are rendered sublime with a dollop of Chantilly served over the top.
J'Adore! Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
What is Chantilly Cream?
Chantilly cream originates from the Château de Chantilly in France(sadly, no, not Chantilly, Virginia). This is no ordinary whipped cream, it is Royal whipped cream!
Story is that the famous Chef François Vatel served Chantilly cream to King Louis XIV at that ill-fated dinner in 1671 when not enough cream was delivered - the Chef added sugar to extend the cream. While the Chef didn't make it, the recipe did and it is one of France's most well known exports.
Simply a sweetened whipped cream - it is the texture of Chantilly cream that really makes the difference.
The texture is that of a heavy whipping cream with an almost buttery flavor that is so decadent. Contrary to whipped cream recipes where you are looking for lots of air bubbles, the result here is more unctuous.
Ingredients
- 2 cups of cold heavy cream
- ⅔ of a cup of icing sugar
- (optional) you can add ¼ teaspoon of vanilla extract or else the grains from one vanilla pod to the Chantilly to make vanilla chantilly.
Equipment Needed:
I use this Kitchen Aid stand mixer - with its balloon whisk attachment it is perfect for making the soft peaks of crème Chantilly. (A hand mixer also works - my mom has made it this way for years!)
Instructions:
- First step is to chill the bowl and the whisk attachment of your stand mixer (or a stainless steel bowl and the beaters of your hand held mixer) for a half hour in the fridge.
- Don't take the ingredients out of the fridge until right before you are ready to start mixing.
- Sift your icing sugar.
- Pour the cold cream into a chilled bowl of your electric mixer.
- Add in the icing sugar over medium speed.
- Increase to medium high speed for about 3-4 minutes.
- Keep a close eye to make sure you are not over whipping.
- When soft peaks form. Stop.
- Your Crème Chantilly is done!
How do you know when it is done?
When the cream has taken on a fluffy texture with soft peaks. Run a spoon through it and it should leave a gape where the spoon was. Careful though, not to over whip! You are not looking for the texture of canned whipped cream, the cream would be over whipped. You also don't want stiff peaks like you would with egg whites - soft, luscious peaks is what we are looking for.
What to serve with Chantilly:
Fresh fruit: Strawberries, blueberries, blackberries, apricots, peaches, fresh figs, nectarines - anything you want!
Over ice cream.
Over pies, crumbles or cobblers.
To further elevate your favorite desserts: Moelleux aux Chocolate, Chocolate Soufflé, Mousse aux chocolat, sponge cakes, cream puffs, pound cakes etc.
Over hot chocolate.
On top of Crèpes or French Toast for brunch.
How to store Chantilly Cream?
Chantilly cream can be stored in an airtight container in the fridge for 3-4 days and be just as delicious as the first day. No additional whipping needed, just stir it with a spoon and serve.
Expert Tips:
For the best results, use cold cream and, if possible a chilled bowl and cold beaters on your stand mixer. The chilled temperature helps the heavy cream to set.
Always sift your icing sugar to avoid clumping.
Variations:
Chocolate Chantilly cream : add a teaspoon of cocoa powder to the icing sugar and sift into the cream together. Add more coca powder to taste.
Almond Chantilly cream: add in a ¼ teaspoon of almond extract to the cream. A light almond flavor to complement fruit tarts beautifully.
Grand Marnier: add 2 tablespoons of Grand Marnier to the chilled cream before whisking.
When the cream holds soft, billowy peaks that gently curl over when the whisk is lifted, you've arrived. Stop before it gets stiff - over-whipping turns elegance into butter.
Chantilly cream is lightly sweetened whipped cream, delicately scented with vanilla and whipped until soft and airy. It's meant to feel light, cloud-like, and quietly luxurious.
Cold equipment helps the cream to thicken faster and with more stability, like a gentle breeze coaxing a cloud into shape. It's a simple trick that makes the difference between a dreamy Chantilly and a soft sigh.
Love this recipe? Please leave a star rating and a comment below. Thank you for your support.
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this recent Washington Post Article. We were recently featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment here:
I share our home cooking on Instagram, pinterest and tiktok. Sign up for my newsletter to be the first to receive my new recipes and have advance access to cooking classes. I look forward to cooking with you!
Chantilly Cream
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4-6 1x
- Category: desserts
- Method: whipped
- Cuisine: French
Description
Looking for a no-fail recipe for fluffy, silky, Chantilly Cream? The perfect topping for fresh fruit, pie, crèpes, French Toast or hot cocoa...all of the delicious things in life!
This Chantilly cream recipe is super easy dessert to make in just a few minutes.
Ingredients
- 2 cups of cold heavy cream
- ⅔ of a cup of icing sugar
- (optional) you can add ¼ teaspoon of vanilla extract or else the grains from one vanilla pod to the Chantilly to make vanilla chantilly.
Instructions
- First step is to chill the bowl and the whisk attachment of your stand mixer (or a stainless steel bowl and the beaters of your hand held mixer) for a half hour in the fridge.
- Don't take the ingredients out of the fridge until right before you are ready to start mixing.
- Sift your icing sugar.
- Pour the cold cream into a chilled bowl of your electric mixer.
- Add in the icing sugar over medium speed.
- Increase to medium high speed for about 3-4 minutes.
- Keep a close eye to make sure you are not over whipping.
- When soft peaks form. Stop.
- Your Crème Chantilly is done!
Notes
How do you know when it is done?
When the cream has taken on a fluffy texture with soft peaks. Run a spoon through it and it should leave a gape where the spoon was. Careful though, not to over whip! You are not looking for the texture of canned whipped cream, the cream would be over whipped. You also don't want stiff peaks like you would with egg whites - soft, luscious peaks is what we are looking for.
What to serve with Chantilly:
Fresh fruit: Strawberries, blueberries, blackberries, apricots, peaches, fresh figs, nectarines - anything you want!
Over ice cream
Over pies, crubbles or cobblers
To further elevate your favorite desserts: Moelleux aux Chocolate, Chocolate Soufflé, sponge cakes, cream puffs, pound cakes etc.
Over hot chocolate
On top of Crèpes or French Toast for brunch.
How to store Chantilly Cream?
Chantilly cream can be stored in an airtight container in the fridge for 3-4 days and be just as delicious as the first day. No additional whipping needed, just stir it with a spoon and serve.
Expert Tips:
For the best results, use cold cream and, if possible a chilled bowl and cold beaters on your stand mixer. The chilled temperature helps the heavy cream to set.
Always sift your icing sugar to avoid clumping.
Puhh Watt says
What I loved most was how versatile it was we spooned it over berries and shortcakes, and it felt like a restaurant-quality finish. The texture was lush yet airy, and the hint of vanilla made it even more delicious. Plus, it kept well in the fridge for a few days, still creamy and ready to serve!
Margaret M Soderquist says
Wow, I made this as a topping using your crepes recipe, amazing. The texture is like silk.
lechefswife says
Hello Margaret, thank you so much for your kind comment! I love to hear this! Bon appétit!