This Chantilly Whipped Cream recipe uses heavy whipped cream, powdered sugar, and vanilla. Use it to top desserts, coffee, drinks, pancakes, ice cream and more.
I cannot remember when I first started making Chantilly Whipped Cream but I do know that it has been a mainstay in my family for generations.
The reason? It’s the perfect topping for a variety of desserts, drinks and recipes that call for whipped topping.
Skip the frozen version if you want a fresh, take-it-up-a-notch version, as this whipped cream is homemade and made from scratch.
What is Chantilly Whipped Cream
Unlike my recipe for Stabilized Whipped Cream, which is meant for frosting cakes and cupcakes, Chantilly Whipped Cream is not considered a frosting but a topping.
It is made with heavy whipping cream, sweetner, in this case powdered sugar, and vanilla extract.
It’s not too sweet but just the perfect foil for any dessert, drink or recipe needing just a bit of bling on top.
Tips for Perfect Chantilly Whipped Cream
This recipe is perfect for beginners and advanced home cooks alike. The results are amazing. Even so, here are a few tips to help one and all make perfect Chantilly Whipped Cream.
- If your whipped cream becomes runny, just whip it up again using an electric hand mixer or whisk.
- Want a more vanilla experience? Use the vanilla seeds to add a bit of wow to your whipped cream.
- Keep this topping chilled until you need to use it. It can be made ahead of time, but if it loses its “fluff” just whip again to perfection.
- This whipped topping can be refrigerated up to three days.
Not sure how long to beat whipped cream? Check, out this handy video tutorial that gives the lowdown on how NOT to over-beat your whipped cream: Perfect Whipped Cream.
How to Make Chantilly Whipped Cream
This recipe uses three ingredients: chilled heavy whipping cream, powdered sugar and vanilla extract, and whips together in five minutes or less.
In a large mixing bowl, add all of the ingredients and begin mixing slowly at first to avoid splattering.
Then whip for approximately three to four minutes until the Chantilly whipped Cream becomes light and fluffy.
Use immediately or keep chilled until ready to use. Best when used within three days. Enjoy!
For more delicious topping and other dessert ideas, be sure to check out Wisconsin Homemaker’s Recipe Section.
Chantilly Whipped Cream
- 8 oz heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- In a large mixing bowl, add all of the ingredients.
- Using a hand or stand mixer with whisk attachment, begin whisking slowly, to avoid splattering, then increase the speed to fully whip the cream mixture to soft peaks.
- Use immediately or keep chilled in a covered container until ready to use, up to 3 days.