Chantilly Cream (Crème Chantilly) Recipe

Cloud-like, luminous, and impossibly luscious: that’s Chantilly Cream (Crème Chantilly) in all its elegant glory. This ethereal French classic is whipped cream elevated to absolute perfection, laced with the softest touch of sugar and pure vanilla. With just three simple ingredients, you’ll create a dreamy topping that’s the finishing flourish for desserts of all kinds—and honestly, just sneaking a spoonful straight from the bowl is a treat in itself. Whether dolloped on berries, layered between cake, or swirling atop hot cocoa, this recipe will make you fall in love with homemade decadence all over again.

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Ingredients You’ll Need

• For Chantilly Cream:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp pure vanilla extract

How to Make Chantilly Cream (Crème Chantilly)

Step 1: Chill Your Tools

For best results, begin by chilling your mixing bowl and beaters in the refrigerator for at least 10 minutes. Cold equipment is the key for quickly achieving fluffiness without overbeating—think of it as giving your cream a head start in the race to become perfect peaks.

Step 2: Combine Your Ingredients

Pour 1 cup of heavy whipping cream into your chilled bowl. Add 2 tablespoons of powdered sugar and 1 teaspoon of pure vanilla extract right on top. It looks simple now, but you’re only moments away from dessert magic.

Step 3: Whip to Soft Peaks

Set your hand mixer (or stand mixer with the whisk attachment) to medium-high speed and begin whipping. In about 2–3 minutes, you’ll see the mixture go from liquid to frothy to luscious soft peaks. Tilt the bowl and watch for billowy mounds that gently hold their shape when the whisk is lifted—this is what you want for a delicate, swoon-worthy Chantilly Cream (Crème Chantilly).

Step 4: Finish to Medium or Stiff Peaks

Continue whipping just another moment or two, keeping a close eye on the cream. For most uses, medium to stiff peaks are perfect—those peaks stand up but the very tips curl over slightly. Stop right there! Overwhipping turns heavenly cream into butter in a blink, so listen to your instincts (and your mixer).

Step 5: Serve or Store

If you’re ready to dazzle your dessert, use your Chantilly Cream (Crème Chantilly) right away—nothing beats its airy texture straight from the whisk. Otherwise, cover and refrigerate for up to 24 hours; just give it a quick whisk before serving if it starts to look a little deflated.

How to Serve Chantilly Cream (Crème Chantilly)

Garnishes

Dress up your Chantilly Cream (Crème Chantilly) with a sprinkle of cocoa powder, a grating of dark chocolate, or a scattering of fresh berries. Even a twist of citrus zest over the top adds an eye-catching pop and a fragrant burst that brightens every mouthful. Presentation is all about setting the stage for that first magical bite.

Side Dishes

Chantilly Cream (Crème Chantilly) is the ultimate shape-shifter. Spoon it next to a stack of warm crepes, spread it atop flaky scones, or let it melt over fruit-filled pies. It cozies up beautifully with everything from classic pavlova to hot chocolate or even your morning coffee for a splash of luxury.

Creative Ways to Present

Try piping the cream in elegant swirls over trifles or parfaits, or layer it between crisp meringue cookies for a sweet sandwich. For a playful touch, serve little bowls of Chantilly Cream (Crème Chantilly) as a dip for biscotti, strawberries, or even roasted peaches—watch every guest’s eyes light up with delight.

Make Ahead and Storage

Storing Leftovers

If you have any Chantilly Cream (Crème Chantilly) left (and that’s a big “if”), store it in an airtight container in the refrigerator. It’s best enjoyed within 24 hours, as the delicate peaks will start softening with time, but you can gently re-whip it if needed to revive its fluffiness.

Freezing

While freezing isn’t ideal for maintaining the cream’s signature texture, you can freeze Chantilly Cream (Crème Chantilly) in dollops on a parchment-lined tray, then transfer to a freezer bag. When thawed in the fridge, it may lose some volume but is still dreamy as a cool topping for ice cream or fresh fruit.

Reheating

Chantilly Cream (Crème Chantilly) is always served cold—never reheat it, as heat will melt all that hard-won structure. If the cream has separated slightly after chilling, a quick whisk with a chilled beater brings it right back to life.

FAQs

Can I make Chantilly Cream (Crème Chantilly) without a mixer?

Absolutely! A sturdy balloon whisk and a little elbow grease will get you there—just use chilled tools and whip in big, sweeping motions. It might take a bit longer, but it’s totally satisfying and surprisingly good for biceps!

Why did my whipped cream turn grainy or start to separate?

That’s a sign of overwhipping. Once the cream turns stiff, stop mixing right away. If you pass the window and it starts to clump, fold in a bit more liquid cream and gently whisk by hand to restore some silkiness.

Can I use granulated sugar instead of powdered sugar?

Powdered sugar dissolves instantly, which leads to a smoother cream. If you only have granulated, use superfine (caster) sugar and add it slowly while whipping to avoid any grittiness.

Is there a vegan version of Chantilly Cream (Crème Chantilly)?

Yes! Coconut cream (chilled well and whipped) makes a fantastic substitute. Add powdered sugar and vanilla extract as you would with dairy cream, and the result is delightfully similar in taste and texture.

Can I flavor Chantilly Cream (Crème Chantilly) with other extracts or liqueurs?

Definitely. Almond, orange blossom, or even a splash of your favorite liqueur (like Grand Marnier or amaretto) make wonderful variations. Just start with a few drops and taste as you go, since bold flavors can quickly overpower the subtle sweetness.

Final Thoughts

Honestly, every dessert is instantly more luxurious with a billowy mound of homemade Chantilly Cream (Crème Chantilly) on top. Give this recipe a try—you’ll be amazed how such simple ingredients can create unforgettable magic in just a few minutes. Happy whipping!

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