Quick answer: Chantilly cream (crème Chantilly) is whipped cream, usually sweetened and flavored with vanilla. Whip 1 cup of cold heavy cream with 1-2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract to soft or medium peaks.
Chantilly cream vs whipped cream
Some cooks treat the names as identical. Others keep “whipped cream” for plain whipped cream and “Chantilly” for the sweetened, vanilla-flavored version; the classic French definition by Escoffier calls for vanilla sugar. Either way, the method is the same.
Classic Chantilly cream recipe
- 1 cup (240 ml) cold heavy cream
- 1-2 tbsp powdered sugar
- 1 tsp vanilla extract, or seeds from ½ vanilla bean
Whip with a chilled whisk or mixer until it holds soft to medium peaks; see soft peaks vs stiff peaks. For piping or a cake that must hold for hours, make stabilized whipped cream instead.
Chantilly cream in a whipped cream dispenser
Pour the cream, sifted powdered sugar and vanilla into a dispenser, close it and charge it with the charger type and quantity specified in its manual. Use a tank only with a manufacturer-approved complete charging system; compare our cream charger tanks. Shake and dispense. See how to use a cream charger tank and more flavors in our whipped cream dispenser recipes.
Where the name comes from
The Château de Chantilly, north of Paris, became a symbol of refined food, and its name was attached to whipped cream in the mid-18th century. The story that Vatel, the château’s maître d’hôtel, invented it is a popular legend without evidence.
Tips for perfect Chantilly cream
- Use cold heavy cream straight from the fridge and a chilled bowl and whisk.
- Use powdered sugar; it dissolves instantly and helps the cream hold.
- Add the vanilla and sugar once the cream starts to thicken.
- Stop at soft to medium peaks for spooning; go to stiff peaks only for piping.
- Serve within a few hours, or stabilize it if it must hold longer.
Flavor variations
- Vanilla bean: scrape in the seeds of half a pod instead of extract.
- Liqueur: add 1 tablespoon of orange or coffee liqueur for adults.
- Citrus: fold in finely grated orange or lemon zest after whipping.
- Chocolate: sift in 1 tablespoon of cocoa with the sugar.
What to serve with Chantilly cream
Fresh berries, fruit tarts, crêpes, waffles, hot chocolate, pavlova and choux pastries. For more ideas see desserts with whipped cream.
Related French creams: diplomat cream, Bavarian cream and mascarpone cream.
Frequently asked questions
Is Chantilly cream the same as whipped cream?
Often, yes. Crème Chantilly is French for whipped cream, and many cooks use it specifically for sweetened whipped cream flavored with vanilla.
Why is it called Chantilly cream?
The name became linked with whipped cream in the mid-18th century through the Château de Chantilly in France, which was known for refined food. The popular story that the chef François Vatel invented it there is not supported by evidence.
Can I make Chantilly cream in a whipped cream dispenser?
Yes. Put the cream, powdered sugar and vanilla in the dispenser, charge it, shake and dispense.
How long does Chantilly cream last?
It is best within a few hours of whipping and keeps about a day covered in the fridge. Stabilized versions, or cream kept in a sealed dispenser, last longer.
