Chantilly cream may sound fancy, but it’s just whipped cream lightly sweetened and flavored with vanilla. It’s actually the better whipped cream!
BONUS: Learn the simple trick to make stabilized Chantilly cream so that it remains airy and perfect for 2 – 3 days. Super handy so you can already make whipped cream!
What is Chantilly cream
Chantilly cream is just the “correct” French name for sweetened whipped cream. It has the same airy texture as regular whipped cream, but is more luxurious in taste and has an elegant satiny sheen. Basically, it’s a classier, tastier version of whipped cream!
What can you use Chantilly cream for?
Use like regular whipped cream! Here are some suggestions:
Stabilizing Chantilly Cream (Won’t deflate for days!)
Stabilizing Chantilly cream means giving it structure so that the whipped cream has a longer shelf life. You know how regular whipped cream cries and deflates at night? If it’s stabilized, that won’t happen. It stays airy and retains its pipe shape (or in a bowl, ready to spray) for 2-3 days.
Another advantage is that stabilized Chantilly cream does not spray out when you take a bite of cream-filled éclairs. Because, you just hate that, don’t you!?
It tastes the same, has the same airy texture, and looks the same as regular whipped/whipped cream. So there’s really no point in showing you a picture of stabilized whipped cream, because it looks exactly the same!
How to stabilize Chantilly cream
There are several methods of stabilizing whipped cream. My recipe uses mascarpone, a genius, thoroughly tested discovery by my French pastry chef teacher, Jennifer Pogmore.
Mascarpone is a thick Italian cream with a consistency like cream cheese but a taste like whipped cream. When whipped with cream, it becomes light and fluffy like whipped cream, but retains its shape much longer than whipped cream.
Unlike other methods of stabilizing cream (cornstarch/cornstarch, gelatin, pudding mix – ick!), using mascarpone doesn’t change the flavor or mouthfeel of the whipped cream. It also produces the most reliable result. In contrast, we found that some other methods, such as cornflour/cornflour, produced unreliable results.
Yes, we have tested all common methods. And threw them all away.
Mascarpone is the BEST way to make stabilized cream!
And on to the recipe!
Ingredients Chantilly cream
All you need is cream, vanilla and icing sugar (icing sugar) to make Chantilly Cream. For the stabilized option you will also need mascarpone cream. Some notes on each of these ingredients are below the photo!
Cream – Heavy / thickened cream, or cream suitable for whipping (should say on the box). They are here in Australia too to pour creams that don’t make sense. Such creams are clearly labeled as such!
Make sure your cream fridge is cold. Hot cream is wrong!
Vanilla – Use vanilla pods for the best taste. Otherwise, in order of preference, vanilla bean paste (which has the little vanilla specks in it), vanilla extract, and finally vanilla essence (which is most economical because it’s artificial – and tastes like it).
Powdered sugar / icing sugar – This is used to sweeten the cream. It is finer and lighter than caster sugar (superfine sugar), so it dissolves more easily and adds a slightly more delicate sweetness to the cream compared to regular sugar.
However, caster sugar (superfine sugar) can be used in a pinch. The amount to use is in the recipe.
Mascarpone cream (for stabilized cream option) – This is a very thick, rich Italian cream that has a consistency like soft cream cheese (see video for consistency). Once whipped with regular whipped cream, the whipped cream is just as light and airy as usual and doesn’t change the taste or mouthfeel at all.
But because, unlike whipped cream, it is thicker and “hardens” in the refrigerator, it gives the whipped cream more structure. This means that when you bite into something like an eclair, the cream won’t squirt out (that much!). And if you decorate a cake with the whipped cream, it won’t cry and deflate overnight like regular whipped cream.
Australians – DO NOT use generic store brands (such as Woolworths) as I have had problems with them in Tiramisu (they are not “authentic” so they break and become runny when stirred). Use good brands such as:
The House Mascarpone Cheese (Woolworths)
Montefiore Mascarpone Cheese (Coles)
Zanetti cheese (Harris Farms)
Mantova Cooperative Dairy (Harris Farms, pictured below)
All from an Italian delicatessen
How to make Chantilly cream
Whether you’re making plain or stabilized Chantilly cream, the method is the same:
Defeat – Place all ingredients in a bowl and beat on high speed with a hand-held electric beater or stand mixer. Move the beater around the bowl, stopping once or twice if necessary to scrape down the sides with a rubber spatula.
Fluffy with peaks – Beat for 1 1/2 minutes (for 1 cup of cream) until fluffy and you have peaks that stand upright, as pictured above. The more cream you start with, the longer it will take. As a guideline, 2 cups of cream should take about 2 minutes.
Do not beat for ages otherwise you will get butter! (Really, I’m not kidding. Butter is made from cream – just long whisk and butter forms!) But before butter, the cream thickens and looks a bit lumpy.
And that’s it! Ready to spread on cakes, pipe on cupcakes or dollop on bowls of fruit!
How to store Chantilly cream
Ordinary, non-stabilised Chantilly cream best whipped just before serving. It starts to deflate and “melt” a bit after about 1 hour (earlier, on hot days).
However, unstabilized Chantilly cream can be stored in the refrigerator for 3 days.
Stabilized Chantilly Cream stays in the fridge for 2 to 3 days and keeps its spray shape (on cupcakes for example) or stays airy and ready to spray / spread for 2 days, sometimes 3 days.
I hope you find the stabilized whipped cream trick useful! These days I pretty much always stabilize my cream when I use it to decorate cakes and cupcakes because this way I can go ahead and know that leftovers will be just as great as when they were freshly made. It has been a groundbreaking tip! – Nagix
See how you do
Chantilly cream (with stabilized whipped cream option)
Preparation: 5 minutes
Cooling: 45 minutes
Australian, British, French
Tap or hover to scale
Vanilla flavor – choose ONE (Note 3):
For the STABILIZED Chantilly Cream option (Note 4):
whipped cream whipped cream – Combine all Chantilly Cream ingredients in a bowl, including mascarpone if you are making the stabilized version. Beat with an electric beater over medium heat for 2 minutes, moving the beater around the bowl, or until stiff peaks form – see in post for photo of what this is. Scaling up takes longer. Ready to use!
To use – Fill a piping bag with the nozzle of your choice and pipe. Spread on pies or dollop on a platter of fruit or on pies!
Make sure it’s fridge cold or it won’t beat.
2. Sweetener – Or use 3 tablespoons caster sugar (superfine sugar) for every 1 cup of cream.
3. Vanilla flavor – Pods are best (but pricey!), followed by vanilla bean paste (I use this because I like the authentic speckles) and then vanilla extract. Vanilla essence is artificial and tastes like it – not recommended!
Vanilla pod – To scrape the seeds from a vanilla pod, cut the jar in half lengthwise with a small sharp knife. Then scrape the split pod down with the blunt side of the knife to scrape out the seeds.
4. Stabilized cream has the same light mouthfeel as regular whipped cream, but has more structure so it keeps its airy or pipe shape for 2 to 3 days, and it doesn’t spout as much when you bite into an eclair. There are several ways to make stabilized cream, but mascarpone gives the best results. Stays for 2 days without draining or weeping like normal cream. Read in message for more information.
5. Mascarpone is an Italian cheese/cream that tastes like a rich cream. It has a consistency like soft cream cheese, it is not pourable. Make sure you get a reputable brand, not an economy store brand, as cheap imitations are liquid (pourable) and thus will not work as a thickener to stabilize the Chantilly Cream.
4. Walk ahead – Unstabilized Chantilly cream begins to drain after 1 hour, but will keep for 2 to 3 days in the refrigerator (although it will cry). Stabilized cream can be stored in an airtight container or piping bag for 48 hours, and it will be fluffy when freshly made!