Chantilly Cream

5 from 2 votes

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Chantilly Cream, also known as whipped cream, is a luscious and airy concoction made from just three primary ingredients: heavy cream, mascarpone cheese and sugar. Its origins can be traced back to the 18th century, to the Château de Chantilly in France, where it was first created. Hence the name “Chantilly.” The French sure know how to make anything sound elegant, don’t they?

Chantilly Cream is a versatile star in the culinary world, finding its way into a multitude of desserts and sweet treats. It is commonly used on cakes, pies, fruit, hot cocoa or coffee. Chantilly Cream is kind of the secret ingredient that elevates desserts from ordinary to extraordinary.

Chantilly cream piped out onto a cutting board with fruit in the background.
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Chantilly Cream

Creating this heavenly topping is a breeze. You start with cold heavy cream (the fattier, the better),mascarpone cheese and then sweeten it with powdered sugar. This recipe also calls for a touch of vanilla extract to enhance the flavor. The magic begins when you whip this mixture vigorously, incorporating air into the cream.

As you whisk or use an electric mixer, the liquid cream transforms into a velvety, airy cloud of deliciousness. It’s all about those stiff peaks – the point at which the cream holds its shape when lifted.

Chantilly Cream is all about that luxurious, melt-in-your-mouth texture. Mascarpone cheese helps to make it light and fluffy but also velvety and smooth. Its mild sweetness balances the flavors of many desserts, enhancing their overall taste without overwhelming them.

Bowl of chantilly cream with strawberries nearby.


  • Mascarpone cheese
  • Heavy cream
  • Powdered sugar 
  • Vanilla paste or vanilla extract

Keep scrolling to find a full, printable recipe with a detailed ingredient list.

Recipe Instructions

  1. Make sure everything is cold for the best results.
  2. In a big bowl, gently soften the mascarpone cheese using a spatula or low-speed hand mixer for a smooth texture.
  3. Gradually add heavy cream while mixing at low speed.
  4. Once mixed, increase the speed to medium until it thickens. Slowly add powdered sugar and keep mixing.
  5. Add vanilla paste or extract and mix well.
  6. Now, turn up the mixer to high speed until stiff peaks form. Don’t mix too much; it could turn buttery.
Strawberries topped with chantilly cream .

Frequently Asked Questions

What is Chantilly cream?

Chantilly cream, also known as whipped cream, is a light and fluffy topping made from heavy cream and sugar, often used to enhance the flavor and texture of desserts.

Can I make Chantilly cream with any type of cream?

Heavy cream, also known as whipping cream, is the best choice for making Chantilly cream. It has a higher fat content, which results in a creamier and more stable whipped texture.

What equipment do I need to make Chantilly cream?

ou’ll need a mixing bowl, an electric mixer or a whisk, and measuring utensils. It’s also helpful to have a spatula for folding in any additional flavorings or ingredients.

What desserts can I use Chantilly cream for?

Chantilly cream is incredibly versatile and can be used to top cakes, pies, fruit salads, ice cream, hot beverages like cocoa or coffee, and many more desserts.

Chantilly cream in a piping bag featuring strawberries and other desserts.

More Recipes

If you’ve tried this Chantilly Cream recipe or any other recipe on Bless This Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.

Chantilly cream piped out onto a cutting board with fruit in the background.
5 from 2 votes

Chantilly Cream

Chantilly cream is a light and fluffy dessert topping made from whipped heavy cream, mascarpone cheese and sugar, adding a touch of sweetness and elegance to a wide variety of desserts.
Prep: 10 minutes
Total: 10 minutes
Servings: 8


  • 8 ounces mascarpone cheese
  • 1 ¼ cup heavy cream
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla paste or vanilla extract
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  • Begin by ensuring that all your ingredients and equipment are cold. This will help in achieving the perfect texture.
  • In a large mixing bowl, soften the mascarpone cheese slightly using a spatula or a hand mixer on low speed. This ensures a smooth consistency when the other ingredients are added.
  • Gradually add the heavy cream to the mascarpone cheese, mixing on low speed to combine.
  • Once incorporated, increase the mixer speed to medium and continue beating until the mixture begins to thicken.
  • Slowly add the sifted powdered sugar to the bowl, continuing to mix.
  • Add in the vanilla paste or extract and mix well.
  • Finally, turn the mixer to high speed and whip the mixture until stiff peaks form. Be careful not to overmix, as this can cause the cream to turn buttery in texture.


  • Chantilly cream with mascarpone is richer and more luxurious than regular whipped cream.
    Ensure the mascarpone cheese is at a cool room temperature for best results. If it’s too cold, it can lead to a lumpy mixture.
  • This cream pairs well with fresh berries, cakes, and pastries.
  • If storing in the refrigerator, the cream may lose some of its volume over time. It can be re-whipped slightly before serving to regain its texture.
  • Adjust the sugar based on your personal sweetness preference. For a less sweet cream, reduce the amount of powdered sugar.


Serving: 1 of 8 servings, Calories: 312kcal, Carbohydrates: 17g, Protein: 3g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 70mg, Sodium: 26mg, Potassium: 36mg, Sugar: 16g, Vitamin A: 944IU, Vitamin C: 0.2mg, Calcium: 64mg, Iron: 0.05mg
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Chantilly cream, whether enjoyed on its own or as the perfect accompaniment to desserts, has a way of transforming ordinary moments into indulgent delights, with its airy texture and subtle sweetness making it a beloved favorite among dessert enthusiasts around the world. Chantilly cream is more than just a topping – it’s a little dollop of culinary magic.

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