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5 from 1 vote

How To Make Chantilly Cream

Perfectly sweet, creamy, and delicious! This is the ultimate guide on how to make the perfect chantilly cream every time.
Prep Time3 mins
Total Time3 mins
Course: Condiments
Cuisine: French
Servings: 1 cup
Calories: 53kcal
Author: Traci


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


  • 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.


  • 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.


Serving: 1Tablespoon | Calories: 53kcal | Carbohydrates: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 4mg | Sugar: 1g