Here’s classic Chantilly cream 🍰—light, fluffy, and just lightly sweetened. It’s perfect for cakes, fruit, and desserts.
Chantilly Cream (Sweetened Whipped Cream)
Ingredients
- 1 cup (240 ml) cold heavy whipping cream
- 2–3 tbsp powdered sugar (adjust to taste)
- 1 tsp vanilla extract
Instructions
- Chill
- Chill the bowl and beaters for best results.
- Whip
- Pour cold cream into the bowl.
- Beat on medium speed until soft peaks form.
- Sweeten & flavor
- Add powdered sugar and vanilla.
- Continue whipping until stiff peaks form.
- Do not overwhip (it can turn grainy).
- Serve immediately
- Use as frosting or topping.
Tips
- Stabilized Chantilly: Add 1 tsp cornstarch or 1 tbsp instant vanilla pudding mix for longer hold.
- Extra smooth: Sift powdered sugar before adding.
- Flavor options: Almond extract, orange zest, or cocoa powder.
- Storage: Best fresh, but keeps 24 hours refrigerated if stabilized.
If you want, I can show you a bakery-style stabilized Chantilly cream that holds beautifully for cakes and piping.
