Chantilly Cream is the lightly sweetened whipped cream sister of Classic Whipped Cream! Made with just 3 ingredients - cream, sugar, and vanilla, homemade chantilly cream comes together in minutes and is great for swooping, piping, or just blobbing onto desserts! For an unsweetened version, make my basic homemade whipped cream.
Hi hi! I am just popping in to share this Chantilly Cream recipe with you! Also known as Creme Chantilly, this lightly sweetened, vanilla flavoured whipped cream is the perfect finisher for any dessert.
You can use Chantilly Cream any place that you would use a whipped cream. The best part about this easy recipe is that it doesn't require any special equipment, and because it uses a ratio, you can make chantilly cream with however much cream you have. Whip this up in 5 minutes to take your desserts to the next level!
This recipe makes enough to generously cover a pie, or to serve 6-8 alongside a dessert. Scale it as you like!
Chantilly Cream vs Whipped Cream
While Chantilly Cream and Whipped Cream are often used interchangeably, the main difference is the sugar content and flavouring. Chantilly cream is always sweetened and contains vanilla, while whipped cream can be sweetened or unsweetened and doesn't have to have vanilla. I love my whipped cream with no sugar, so I have a recipe for classic whipped cream, and this chantilly cream recipe if you want to sweeten it a little.
We love a ratio.
The best part about this chantilly cream recipe is that you can scale it to use whatever quantity of cream you have or want to use. The rule of thumb for the ratio of cream to sugar is 5:1, so for every 5 parts of cream (by weight), you use 1 part of sugar.
To calculate this, weigh your cream, and then divide this number by 5, which will be the weight of the sugar that you need. So for 400g of cream, use 80g of sugar.
If you like your chantilly cream more or less sweet, feel free to scale the amount of sugar that you use in the recipe.
Please don't over whip!
I really think that most people over whip their cream. You want to bring it just past soft peaks - I like to shoot for medium peaks. This consistency of whipped cream is perfect for swooping and piping. I like to whip my chantilly cream using a whisk rather than using an electric hand mixer or a stand mixer, as it allows me to see exactly what is happening.
If you do you use a machine, make sure that you start it on low speed. However you choose to whip your chantilly cream, I recommend that you finish it by hand with a whisk.
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Perfectly Sweet Chantilly Cream
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: no bake
- Cuisine: american
Description
Chantilly Cream is the lightly sweetened whipped cream sister of Classic Whipped Cream! Made with just 3 ingredients - cream, sugar, and vanilla, homemade chantilly cream comes together in minutes and is great for swooping, piping, or just blobbing onto desserts!
Ingredients
- 400g or ml heavy cream / heavy whipping cream / cream, cold from the fridge
- 1 tsp vanilla bean paste or vanilla extract
- 80g powdered sugar (icing sugar), sifted if lumpy (use more or less to taste)
Instructions
- Place the cream in a medium or large bowl. If you like, you can chill the bowl ahead of time to help keep things cold. Add the vanilla and mix to combine.
- Using a whisk, handheld electric mixer or a stand mixer fitted with the whisk attachment, whip the cream until it just starts to thicken.
- Sift in the powdered sugar, and whip until the cream just forms medium peaks.
- Use as desired either immediately or store in an airtight container in the fridge for up to 24 hours.
Notes
'heavy whipping cream' and 'heavy cream' are the same thing - cream with a fat percentage of at least 36%. If you are outside of the US, you want to use the kind of cream that you use for making whipped cream.
If you want an unsweetened version of whipped cream, make my classic fresh whipped cream
If you split your chantilly cream by whipping too much, add a little more cold liquid cream and mix to incorporate with a spatula.
Comments
caribou says
I love the troubleshooting tip for fixing slit cream!