Chantilly Cream Recipe (Stable Whipped Cream)
This Chantilly Cream Recipe yields a stable whipped cream that retains its shape beautifully and won’t deflate, even after several hours. It’s the perfect add-on to the Coffee Cheesecake.
What is Chantilly Cream?
Chantilly cream is a sweetened whipped cream that is most commonly flavored with vanilla extract. Originating in France, it’s known by locals as crème Chantilly, but here in North America, it is also referred to as French whipped cream. It is most often used to top berries, tarts, or pies, and even coffee.
Is Chantilly Cream the Same As Whipped Cream?
Purists, say that Chantilly Cream must be made with cream containing at least 35% milk fat. It is then sweetened with confectioner’s sugar and flavored with pure vanilla extract. Regular whipped cream is usually unsweetened and does not contain vanilla. So while the two are similar, Chantilly Cream is much more rich, making desserts that more decadent.
Why You’ll Love this Chantilly Cream Recipe
My version puts an unconventional spin on Chantilly cream by folding in sour cream for extra stability and a subtle tang. Here are some reasons to love this:
- Creates a stable whipped cream strong enough to be used between cake layers
- Holds its shape (even after hours) without deflating or melting like traditional whipped cream
- You can make this Chantilly cream frosting in just 5 minutes.
- This French whipped cream can be piped onto cupcakes, as a frosting for layer cakes, spooned over berries or used with my Air Fryer Peaches.
- A lighter alternative to buttercream frosting.
- Provides a velvety mouthfeel and a subtle tang that balances the sweetness.
Table of Contents
- What is Chantilly Cream?
- Is Chantilly Cream the Same As Whipped Cream?
- Why You’ll Love this Chantilly Cream Recipe
- Ingredients for Making Chantilly Cream
- How Much Whipped Cream Frosting Do I Need to Layer a Cake?
- Substitutions & Variations
- Step by Step: Stabilized Whipped Cream Frosting
- ★ Expert Tips on How to Thicken Whipped Cream
- Chantilly Cream FAQs
Ingredients for Making Chantilly Cream
- Heavy Cream (35%): The base of the Chantilly cream recipe, it provides volume and richness.
- Granulated Sugar: Sweetens the mixture and helps create a stable whipped cream texture.
- Vanilla Extract: Classic flavoring that defines traditional crème Chantilly.
- Sour Cream: Helps make this a stable whipped cream, so it holds its shape longer.
Refer to the printable recipe card below for ingredient quantities and detailed instructions.
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How Much Whipped Cream Frosting Do I Need to Layer a Cake?
You’ll need 1.5 to 5.5 cups of whipped cream frosting, depending on the number of layers. A single 9-inch cake uses about 1.5 cups, a 2-layer cake needs 4 to 4.5 cups, and a 3-layer cake requires around 5.5 cups. In short, doubling your whipped cream recipe is usually enough for filling and frosting most 8 or 9-inch layer cakes.
Substitutions & Variations
- Replace vanilla extract with almond extract for a nutty flavor profile.
- Add 1 teaspoon of orange zest to brighten the cream; especially delicious with berries.
- Try a grown-up alcohol infused whipped cream: Add 2 teaspoons of Baileys, rum, whiskey, or Grand Marnier to the cream in step 1. You will get the same great texture but a grown-up boozy whipped cream version.
- For a floral twist, add 2-3 teaspoons Rose Cardamom Simple Syrup when adding the heavy cream.
Step by Step: Stabilized Whipped Cream Frosting
1. Blend chilled heavy cream and vanilla extract together.
2. Slowly beat in the granulated sugar one spoonful at a time.
3. Whip the Chantilly frosting to soft peaks.
4. Gently fold sour cream into the whipped mixture for stability.
5. Whip until the cream is thick and fluffy with a smooth texture.
6. That’s it – you’ve made a Chantilly cream recipe that won’t deflate and holds its shape for hours. Serve with berries, with cake or pies.
★ Expert Tips on How to Thicken Whipped Cream
Yes, you can achieve a stabilized whipped cream without gelatine…. here’s how:
- Freeze your bowl and whisk 10–15 minutes before whipping for maximum volume.
- Start on low speed to aerate the cream (the bubbles are the foundation to a great whipped cream), then gradually increase to medium-high speed – this tip is true for making traditional whipped cream too
- Don’t overbeat! Once you’ve got medium stiff peaks, stop. Your stabilized whipped cream frosting can separate and turn into butter all too quickly if you keep on beating.
- Keep your ingredients refrigerated until needed. If you’re wondering ‘how long can heavy cream sit out’ …. the answer is, ‘it can’t’. You need cold ingredients to get good volume and texture.
Chantilly Cream FAQs
Chantilly cream, also known as French Whipped Cream, is sweetened with sugar and flavored with vanilla extract, while homemade whipped cream does not contain vanilla and can be left unsweetened.
With the addition of sour cream, this chantilly whipped cream becomes quite stable and can last for up to 3 days in the refrigerator without weeping, deflating, or ‘melting’ like traditional whipped cream can. Store in an air-tight container so it doesn’t pick up other smells from the refrigerator.
Yes, fill the piping bag with the Chantilly cream and place it in the refrigerator for 15 minutes before piping. Once cupcakes have been piped, refrigerate until ready to serve.
Chantilly Cream Recipe (Stable Whipped Cream)
Ingredients
- 1 cup heavy cream chilled
- 1 teaspoon pure vanilla extract
- ½ cup granulated sugar
- 2/3 cup full-fat sour cream chilled
Equipment
Instructions
- Add the heavy cream and vanilla extract to the chilled bowl of a stand mixer. With the whisk attachment, beat on medium speed until the mixture starts to thicken.
- With the mixer running, slowly add the granulated sugar (1 tablespoon at a time).
- Increase the speed to high and beat the cream until stiff peaks form. The stiffer the peaks, the better the whipped cream will hold its shape when the sour cream is folded in.
- Gently fold in the sour cream and transfer to an air-tight container or covered bowl.
- Serve as a topping on your favorite dessert or light frosting over cakes.
Notes
For more sweet recipes, check out my Caramel Banana Bread Bars with Salted Caramel Swirl or if you are looking for another delicious dessert topping, check out my Salted Caramel Sauce.
This is one recipe that I make pretty often, it’s quick, easy contains staples you probably have on hand. It’s my daughter’s preferred method of eating berries, and it’s super delicious on any kind of pie.
Will this recipe be enough to frost a 9 inch layer cake?
Hi Gloria! This recipe yields more than enough to frost a 9-inch single-layer cake. (I personally love a thicker coating between the layers), so if you’re frosting a 2-layer cake, you’ll want to double the recipe (just make sure your mixer can handle about 5 cups once it’s whipped). Here’s a quick guide to help:
1-layer cake: ~1.5 cups whipped cream frosting
2-layer cake: ~4 to 4.5 cups
3-layer cake: ~5.5 cups
Hope this helps; I’d love to hear how it turns out!
Thank you. I will have to double the recipe.
You’re welcome Gloria, Enjoy!