Chantilly Cream
This is the classic sweetened, vanilla-infused whipped cream used to top desserts, fruit, and beverages. Light, fluffy, and perfectly sweet.
Ingredients
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1½ cups heavy whipping cream, well chilled
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¾ cup powdered sugar, sifted
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1½ teaspoons pure vanilla extract
Optional add-ins:
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½ teaspoon almond extract, rosewater, or orange blossom water
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Pinch of salt
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1 tablespoon bourbon, rum, or brandy (for adults)
Instructions
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Chill everything: Place your mixing bowl and whisk/beater attachments in the freezer for 15–20 minutes before starting.
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Whip the cream: Pour cold heavy cream into the chilled bowl. Beat on medium speed until soft peaks form, about 2–3 minutes.
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Add sugar & vanilla: Gradually add sifted powdered sugar and vanilla extract while beating on low.
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Finish whipping: Increase speed to medium-high and beat until medium-stiff peaks form — the cream should hold its shape but still be smooth and silky. Do not over-whip or it will become grainy and buttery.
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Use immediately or cover and refrigerate for up to 2 hours before serving. Stir gently if needed before using.
📝 Pro Tips
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Keep it cold: Warm cream or a warm bowl will not whip properly.
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Sift the sugar to avoid lumps.
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Adjust sweetness: Reduce powdered sugar to ¼ cup for a less sweet cream, or increase slightly if you prefer it sweeter.
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Make ahead: You can whip this 2–3 hours ahead and refrigerate in a covered bowl. For longer prep, store covered in the fridge up to 1 day, then re-whip briefly if needed.
🍓 Serving Suggestions
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Top berries, pies, cobblers, crisps, or cakes
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Dollop on hot chocolate, coffee, or milkshakes
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Layer in parfaits, trifles, or crepes
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Fill profiteroles, éclairs, or cupcakes
Enjoy your homemade Chantilly cream — it’s a simple way to elevate any dessert! 🍰✨