Homemade Chantilly Cream
This homemade Chantilly cream is the French pastry secret you can recreate right in your own kitchen. Fluffy, silky-smooth, and gently scented with vanilla, it transforms any dessert into something truly special. Master this classic once and you'll never reach for the store-bought version again.
🛒 Ingredients
1 servings
- 1¼ cups (300 ml) cold heavy whipping cream (at least 30% fat)
- ¼ cup (30 g) sifted powdered sugar
- 1 teaspoon pure vanilla extract
- 1 pinch of fine salt
🛍️ Recommended tools
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Directions
- 1
Place the mixing bowl and whisk attachments in the freezer for 15–20 minutes before starting — cold equipment is the key to a perfect Chantilly.
- 2
Pour the very cold heavy cream into the chilled bowl and beat on medium speed for about 2 minutes, until it begins to thicken slightly.
- 3
Add the sifted powdered sugar, vanilla extract, and pinch of salt, then increase the speed to high.
- 4
Continue beating for 3–4 minutes until the cream forms firm, glossy peaks that hold their shape without drooping.
- 5
Use immediately or cover with plastic wrap and refrigerate until ready to serve.
💡 Chef's Tip
Keep everything cold: chilled bowl, chilled whisk, and very cold cream make all the difference. Stop whipping as soon as you reach firm, glossy peaks — over-beating turns cream into butter.
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