How To Make Chantilly Cream

One of the quickest and easiest accompaniments to any dessert, this sweet vanilla Chantilly Cream takes just 3 ingredients and 3 minutes to make.

Chantilly Cream is something I've been making even before I knew what Chantilly Cream was!  It was what we would always make to go with our puddings and scones.  I thought it was just how you served cream!

Why You Will Love This Recipe

• 3 simple ingredients
• whips up in minutes
• it's a stable that every dessert baker needs
• You can make my elevated version,  White Chocolate Chantilly Cream -both are perfect dessert toppers!

Ingredients:

• heavy cream:  also known as thickened cream.  Use full fat
• caster sugar:  superfine sugar for sweetness
• vanilla extract:  for that delicious flavour -use as much as you like IMO

Step By Step Instructions

• Place the cream, caster sugar and vanilla into a medium mixing bowl
• Using an electric handheld mixer with a whisk attachment, whisk on medium-high until it forms soft to firm peaks (depending on how thick you want your cream)
• Be careful not to over whisk, as it can become grainy very quickly
• Use straight away, or store in the fridge, either in the bowl, covered with plastic wrap, or in an airtight container for up to 3 days (you may need to re whip it a little before using it)

Tips and Tricks

• Don't over beat the cream -it will separate!
• Use a large bowl or jug to whip the cream, as it will double in size!
• An immersion blender works just as well, but may take less than 2 minutes to mix.
• Ingredients don't need to be measured exactly and you can add more or less sugar or vanilla to taste.
• You can make an adults only version, by swapping the vanilla for Frangelico, Kahlúa, or your favourite liqueur (just add a tablespoon to the mix).
• Your whipped Chantilly Cream will keep in an airtight container and refrigerated for a week, which means you can make it ahead of time!

Serving suggestions:

• Chantilly Cream makes the best, simple dessert topper!  I always top my Christmas Pavlova with it, and serve it as part of a Mini Pavlova Buffet
• Use it between layers of your Sponge Cake
• Top Toblerone Mousse and Pots de Crème with it
• Serve it alongside a hot Lemon Delicious
• Dollop some on you Pancakes or Scones
• There's just so many delicious desserts to serve it with!

Storage

• Fridge:  covered in plastic wrap, or in an airtight container for up to 3 days.  It may need to be re whipped before using

If you try this recipe, I’d love it if you could  take a minute to leave a rating or review -it helps to get my recipes seen and for me to keep sharing them with you.