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.
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.
Ingredients
- 300 ml Heavy cream
- 1 tbsp Caster sugar
- ½ tsp Vanilla extract
Instructions
- In a 4 cup capacity bowl or jug, place all 3 ingredients
- Using an electric hand mixer with a whisk attachment, whisk on medium speed until thick and fluffy (approx 2 minutes)
- Serve with cakes, puddings, scones, mousse or fresh fruit
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