How To Make Chantilly Cream

Chantilly Cream, or sweetened whipped cream. It’s a necessary staple for SO many delicious desserts. From strawberry shortcakes, to waffles, even pound cake! It’s even a delicious as a topping for ice cream. But, learning how to make chantilly cream is not something everyone has had the chance to do. Sometimes it’s over beaten, sometimes it’s under, the proportions are never right, too sweet, not sweet enough! Something so simplistic in ingredients and flavor can truly be a hassle to deal with sometimes. With this guide, we will show you how to make chantilly cream perfect every. single. time. No need to run to the freezer section in the grocery store and buying something with preservatives and words you can’t pronounce. Easy, three ingredients, and always delicious in taste. Once you make this, you’ll never be able to go back to the stuff from a canister or tub!

a bowl full of chantilly cream with a pink electric mixer on a marble counter

About The Recipe

To be frank, chantilly cream is truly just a fancy name for sweetened cream whipped with vanilla. The trick is to get the proportions right. Too much vanilla leaves it bitter. Too much powdered sugar makes it cloyingly sweet. While not enough of either just leaves you with a bowl of whipped cream..

So, after a few experimental tries and blind taste tests, we have gotten the perfect recipe! Never bitter, not too sweet, and always perfectly creamy.

Ingredients

  • Heavy Cream
  • Vanilla
  • Powdered Sugar
glasses of vanilla, powdered sugar, and heavy cream on a marble counter

Instructions

Combine all the ingredients into a glass mixing bowl or a mixer. Turn on a low speed with a whisk attachment until everything is mixed together. Gradually increase the speed until stiff peaks form, about a 30 seconds – 1 minute.

And, you’re done! You can spoon onto your favorite dessert or store for later usage.

What To Make With Chantilly Cream

The possibilities are limitless! Now that you have the recipe on hand and can always whip up the perfect amount, you now need some recipes to make with it. Don’t worry! We have you covered. Here are some of the best recipes to make with your chantilly cream:

Ahh, I’m just drooling thinking about all these recipes now. I gotta start baking!

slice of pound cake with berries and chantilly cream on a white plate

How To Store

Okay, now that everyone has enjoyed their deliciously sweet and creamy topping, there’s still some left. What now? Well, I recommend transferring the chantilly cream to an airtight container and storing in the fridge. It will only last a few days so, make sure to use it up before it goes bad!

Another option for storing is freezing. Especially if it’s already incorporated into your dessert. Pies, cakes, etc. But, I wouldn’t recommend freezing it to prolong it’s shelf life so you can use it later. I always recommending making it day of instead of ahead of time. But, to answer your question, it will freeze just fine! It’ll almost taste like vanilla ice cream though, but who’s complaining?

Chantilly cream whipped to stiff peaks

Expert Tips

  • Make sure the heavy cream is cold before whipping. It will not whip warm.
  • Sift the powdered sugar to ensure no lumps!
  • You may need to rewhip the cream after storing in the fridge.
  • To check for stiff peaks, dip the whisk attachment into the whipped cream and quickly pull up. If the whipped cream holds it’s texture and shape perfectly, you have stiff peaks! If the cream sags a little but still holds it’s shape, you have soft peaks. You can beat for a few more seconds but really no longer! You don’t want to over beat and have the cream come out to a lumpy, almost butter consistency.

When you make this recipe and if you find this helpful, please leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

a bowl of chantilly cream on a marble counter with a pink hand mixer

How To Make Chantilly Cream

Traci
Perfectly sweet, creamy, and delicious! This is the ultimate guide on how to make the perfect chantilly cream every time.
5 from 1 vote
Prep Time 3 mins
Total Time 3 mins
Course Condiments
Cuisine French
Servings 1 cup
Calories 53 kcal

Ingredients
 

  • 1 cup heavy cream chilled
  • ½ teaspoon vanilla
  • 1 Tablespoon powdered sugar

Instructions

  • Combine cream, vanilla, and powdered sugar in a clean bowl.
  • Beat at medium high speed with an electric mixer until medium-stiff peaks form, about 2 minutes.

Notes

  • Make sure the heavy cream is cold before whipping. It will not whip warm.
  • Sift the powdered sugar to ensure no lumps!
  • You may need to rewhip the cream after storing in the fridge.
  • To check for stiff peaks, dip the whisk attachment into the whipped cream and quickly pull up. If the whipped cream holds it's texture and shape perfectly, you have stiff peaks! If the cream sags a little but still holds it's shape, you have soft peaks. You can beat for a few more seconds but really no longer! You don't want to over beat and have the cream come out to a lumpy, almost butter consistency.

Nutrition

Serving: 1TablespoonCalories: 53kcalCarbohydrates: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 17mgSodium: 4mgSugar: 1g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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