Original French Vanilla Chantilly Cream Recipe (3-Ingredients Only!)

Chantilly Cream is a widely used pastry base, a delicate French cream made with just three ingredients: fresh cream, powdered sugar, and vanilla. Soft and delicious, it's ideal for filling and decorating cakes,  profiteroles, and zeppole, but also for accompanying a slice of apple strudel or loaf cake, or for garnishing a cup of hot chocolate.

Its ease of preparation, delicate flavor, and extreme versatility have fostered its success, so much so that today Chantilly cream is considered one of the basic pastry preparations throughout the world.

Preparing it at home is really easy, you just have to follow the procedure illustrated step by step by our recipe: just start whipping the fresh cream with an electric whisk, then add the icing sugar, a little at a time, and the seeds of a vanilla pod, continuing to work until the cream is soft, firm and perfectly stable.

What is Chantilly Cream? Why is It Called Like That?

Chantilly cream, or crème Chantilly, traces its roots back to 17th-century France, often credited to the lavish kitchens of the Château de Chantilly. This delicately sweetened whipped cream became a hallmark of French aristocratic desserts, admired for its light texture and elegance. It was popularized by François Vatel, a renowned chef and steward of the Chantilly estate, who elevated it with a touch of sugar and sometimes vanilla.

As French culinary influence spread globally, Chantilly cream made its way to the United States in the 19th century, embraced by American chefs inspired by European techniques. Over time, it became a staple in American patisserie, adorning everything from fruit tarts and layer cakes to classic Southern desserts.

What is The Difference Between Chantilly Cream and Whipped Cream?

The main difference between Chantilly cream and whipped cream is that Chantilly cream is sweetened and often flavored with vanilla, while plain whipped cream typically contains no added sugar or flavoring. Essentially, Chantilly cream is a sweetened, flavored version of whipped cream, making it ideal for desserts.

Pro Tips for The Best Chantilly Cream

• For perfect Chantilly cream, it's important to use very fresh, chilled cream, making sure it doesn't undergo sudden temperature changes: the core temperature should be between 39°F/4°C and 42°F/6°C.
• The tools must also be very cold: place the whisks and bowl in the freezer before using them.
• Instead of the vanilla bean, you can flavor the cream with a few drops of vanilla extract, or use a sachet of vanillin.
• Use heavy cream or whipping cream with at least 30–36% fat content. The higher the fat, the more stable and rich the Chantilly cream will be.
• Use powdered sugar (confectioners’ sugar) for a smoother texture, and add it gradually as you whip to ensure even sweetness and avoid clumps.
• Stop whipping as soon as stiff peaks form. Overwhipping can turn your Chantilly cream into butter or make it grainy.
• Mix in the vanilla extract once the cream starts to thicken but before it reaches stiff peaks, for the best distribution of flavor.

What Can I Use Chantilly Cream For?

You can use it on cakes, pastries, fruit tarts, or pies, and it pairs beautifully with fresh berries, pancakes, and waffles. It also adds a luxurious touch to hot cocoa, coffee, or even served alongside custards and puddings.

Why Is It so Runny?

If your Chantilly cream is runny, it's likely due to under-whipping or using cream with too low a fat content. Make sure you're using heavy cream with at least 30% fat and that both your cream and mixing tools are well chilled. Whip until stiff peaks form, but stop before it turns grainy or starts separating.

How Do I Stabilize My Chantilly Cream?

To stabilize Chantilly cream, you can gently mix in a small amount of cornstarch, mascarpone, or dissolved gelatin as it begins to thicken. These ingredients help the cream hold its shape longer, especially useful for piping or layering in desserts that need to stay firm.

Can I Flavor It In Any Way?

Yes, you can easily flavor Chantilly cream by adding ingredients like vanilla extract, citrus zest, almond extract, cocoa powder, or a splash of liqueur such as Grand Marnier or Amaretto. Just add your chosen flavoring during the whipping process for a delicious twist.

Can I Make It Ahead of Time?

You can prepare the Chantilly cream in advance, cover it with cling film and keep it in the refrigerator for up to 1 hour, otherwise it may collapse.

Does It Freeze Well?

Chantilly cream doesn't freeze well on its own, as freezing can cause it to separate and lose its smooth texture. However, if it's already layered in a dessert like a cake or tart, it can freeze more successfully. For best results, it's ideal to prepare and use it fresh.

How to Store Any Leftovers

For best results, use Chantilly cream soon after making it, or refrigerate in a covered bowl for up to 24 hours. Re-whip slightly if it loses volume.

How to Make Vanilla Chantilly Cream

Start preparing the Chantilly cream by pouring the cold cream into a bowl and start whipping it at medium speed.

While continuing to whisk, add the icing sugar a little at a time. The powdered sugar will dissolve perfectly in the cream and will allow us to obtain a smooth and velvety cream, unlike granulated sugar, which could create small granules in the cream.

At this point, cut the vanilla bean, gently open it, slide the blade of a small knife over the pod and remove the seeds inside.

Then add the seeds of the vanilla pod to the cream and continue to work everything with the whisk.

Whip until you obtain a soft cream, with a firm and slightly foamy consistency. It's important not to overwhip the cream, otherwise it might separate and taste too greasy; but you shouldn't underwhip it either, as this would risk the cream losing its structure and collapsing quickly. To determine the right consistency, turn the bowl upside down: if the cream holds firm, without dripping, it's ready.

In addition to filling and decorating desserts of all kinds, Chantilly cream is excellent served by the spoonful: transfer it to a cup and enjoy it as it is, or decorate it with fresh fruit or whatever you like.