You can easily make French chantilly cream (sweetened and flavored whipped cream) that is deliciously light and airy with only 3 ingredients. Simply you can use it when making mille-feuille to lighten the pastry cream, as a topping for tarts, pies, cakes and cheesecakes or to dip strawberries or your fruit of choice.
Today I am sharing a French chantilly cream recipe that you can use in various ways from lightening to decorating desserts.
What is Chantilly Cream
It is a French whipped cream that is sweetened with powdered sugar and flavored with vanilla extract.
When someone says whipped cream, sugar and vanilla extract are optional but in traditional chantilly cream these 2 ingredients are the main ingredients.
Chantilly cream’s texture is glossy, airy, light and fluffy. We’ll whip 1 cup of heavy cream but end of with 2 cups of chantilly cream.
You can pipe it but you should know that it is not stabilized; meaning you shouldn’t use it as a frosting. You can decorate your cakes, tarts, cheesecakes with it but when it comes to using as a cupcake frosting, a stabilizer should be added to hold its shape.
When a stabilizer is added, it becomes totally a different frosting recipe other than chantilly cream.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Heavy cream-It should contain at least 35% fat content. To avoid any confusion, it is better you check the label. You should use the heavy cream right from the fridge, it should be cold so it will whip properly.
- Powdered sugar-I use a little sifted powdered sugar, I love it that way but while making it, you can stop the machine and check the taste and add a little more sugar if needed. If you are using it to lighten a filling such as the pastry cream and use chantilly cream for this purpose instead of unsweetened whipped cream, then use a little powdered sugar as you won’t want the filling too sweet(at least I don’t). If you are going to dip strawberries and they are not sweet enough, you can add a little more. So basically it depends on where you are using it.
- Vanilla extract-I use pure vanilla extract.
Key to Success
- Besides the heavy cream, if you use chilled mixing bowl and a whisk you’ll have a better result while whisking the heavy cream. It will be perfect if you keep your mixing bowl and whisk in the freezer or at least in the fridge until ready to use.
- You should check the label of the heavy cream and see at least 35% fat content so you can whip the cream properly.
- Don’t over whip the cream. If you are using a stand mixer, watch the stages. The whole process takes almost 4 minutes.
Step by step instructions
*I am using my stand mixer but you can use a hand held mixer if you like.
First I place the heavy cream in my chilled mixing bowl and start whisking at slow speed for just a few seconds and gradually turn the speed to medium high. I continue to whisk until the heavy cream starts to thicken and foams are visible.
As the air starts to incorporate, it will be frothy. When you add the sugar and vanilla extract at this stage, it will get a better volume when whisked.
Then I add the powdered sugar and vanilla extract. I beat at medium speed and gradually increase to high and beat until I see the soft peaks.
You’ll know it is the soft peak stage when the cream just starts to hold it shape but as you turn the whisk upside down, it folds over itself.
This is the stage that you can use while folding into a batter but not for piping. If this is how you’ll your chantilly cream, you don’t need to whisk more. This whole step takes almost 2 minutes.
If you want to use it to decorate your tarts, dip your fruits, pipe it, you should reach to something in between medium to stiff peaks where the cream holds it shape and when you turn the whisk upside down, it barely folds over itself.
For this stage, I continue to whisk for almost extra 1 and ½ to 2 minutes. After the mixing process, I gently give it a stir with my spatula without deflating it. It should have a glossy look.
Then I quickly place it in a piping bag to show you that you can pipe it at this stage.🙂 Enjoy!
It is best if you use it right away but if you should make ahead you can store the chantilly cream in an airtight container in the fridge up to 2 days. You should gently stir it before using to get the right texture again.
If you over whip the cream, it will look curdled and grainy. As long as the liquid hasn’t separated, you can save your curdled cream. You should add a little cold heavy cream and gently stir with a spatula. You can start with 1 tablespoon of cold heavy cream and add more if needed.
Recipes you can use chantilly cream
- Easy Strawberry Mousse
- Hot Chocolate (as a topping)
- Easy Apple Crumble (as a topping)
- Blueberry Apple Crumble (as a topping)
- Mille Feuille (to lighten the pastry cream filling)
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
French Chantilly Cream (Crème Chantilly)
Ingredients
- 235 grams (1 cup) heavy cream, at least 35% fat content, cold
- 20 grams (2 tablespoons) powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
- Place your mixing bowl and whisk in the freezer if possible or at least in the fridge until ready to use so you’ll have a better result while whisking the heavy cream.
- Put heavy cream into a mixing bowl and start whisking at slow speed for just a few seconds and gradually turn the speed to medium high. Keep whisking until the heavy cream starts to thicken and you see foams. As the air starts to incorporate, it will be frothy. When you add the sugar and vanilla extract at this stage, it will get a better volume when whisked.
- Slowly add the powdered sugar and vanilla extract. Start beating at medium speed and gradually increase to high and beat until you see the soft peaks. You'll know it is the soft peak stage when the cream just starts to hold it shape but as you turn the whisk upside down, it folds over itself. This is the stage that you can use while folding into a batter. You can't use it for piping at this stage. If you want to use it to decorate your tarts, dip your fruits or pipe it, you should reach to something in between medium to stiff peaks where the cream holds it shape and when you turn the whisk upside down, it barely folds over itself. For this stage, continue to whisk for almost extra 1 and ½ to 2 minutes. After the mixing process, gently give it a stir with a spatula without deflating it. It should have a glossy look. Preferably use it immediately.
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