Here’s a classic Chantilly cream recipe 🍓—light, fluffy, and gently sweetened whipped cream.
Ingredients
- 1 cup (240 ml) cold heavy whipping cream
- 2–3 tbsp powdered sugar (to taste)
- 1 tsp vanilla extract
Instructions
- Chill everything:
- Chill the bowl and beaters for 10–15 minutes (helps the cream whip better).
- Whip the cream:
- Pour cold cream into the bowl.
- Beat on medium speed until it starts to thicken.
- Sweeten & flavor:
- Add powdered sugar and vanilla.
- Continue whipping until soft or medium peaks form.
- Stop once it holds its shape—don’t overwhip.
- Use immediately or chill:
- Best used fresh, or refrigerate up to 24 hours.
Tips & Variations
- Stabilized Chantilly: Add 1 tsp cornstarch or 1 tsp gelatin (bloomed & melted) for longer-lasting cream.
- Chocolate Chantilly: Add 1 tbsp cocoa powder with the sugar.
- Citrus twist: Add a little lemon or orange zest.
- Less sweet: Reduce sugar or skip it entirely.
Perfect for cakes, pastries, fruit, pancakes, waffles, or desserts.
Want a dairy-free version or a piping-stable recipe?
