Chantilly Cream Recipe (Stable Whipped Cream)
This Chantilly Cream Recipe makes a stable whipped cream that’s lightly sweet, subtly tangy, and holds its shape beautifully for cakes, pies, and berries.*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how to make alcohol-infused variations, scroll back up! Everything you need for foolproof results is in the post.
Ingredients
- 1 cup heavy cream chilled
- 1 teaspoon pure vanilla extract
- ½ cup granulated sugar
- ⅔ 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:
Scroll up to see how versatile this recipe is. Use it to layer cakes, add to coffee, pipe onto cupcakes, or pile on top of berries.
The ingredients for this Chantilly cream recipe can be divided in half for a small batch whipped cream recipe
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