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Chantilly Cream

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  • Author: lechefswife
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 1x
  • Category: desserts
  • Method: whipped
  • Cuisine: French


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.


  • 2 cups of cold heavy cream
  • 2/3 of a cup of icing sugar
  • (optional) you can add 1/4 teaspoon of vanilla extract or else the grains from one vanilla pod to the Chantilly to make vanilla chantilly.


  1. 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.
  2. Don't take the ingredients out of the fridge until right before you are ready to start mixing.
  3. Sift your icing sugar.
  4. Pour the cold cream into a chilled bowl of your electric mixer.
  5. ​Add in the icing sugar over medium speed.
  6. Increase to medium high speed for about 3-4 minutes.
  7. Keep a close eye to make sure you are not over whipping.
  8. When soft peaks form. Stop.
  9. ​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, 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.