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.
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.
- Mascarpone cheese
- Heavy cream
- Powdered sugar
- Vanilla paste or vanilla extract
Keep scrolling to find a full, printable recipe with a detailed ingredient list.
- Make sure everything is cold for the best results.
- In a big bowl, gently soften the mascarpone cheese using a spatula or low-speed hand mixer for a smooth texture.
- Gradually add heavy cream while mixing at low speed.
- Once mixed, increase the speed to medium until it thickens. Slowly add powdered sugar and keep mixing.
- Add vanilla paste or extract and mix well.
- Now, turn up the mixer to high speed until stiff peaks form. Don't mix too much; it could turn buttery.
Frequently Asked Questions
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.
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.
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.
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.
- Pumpkin Cupcakes with Whipped Cinnamon Icing
- Pumpkin Whoopie Pies with a Whipped Cinnamon Filling
- Chocolate Cheesecake
- French Silk Pie
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- 8 ounces mascarpone cheese
- 1 ¼ cup heavy cream
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla paste or vanilla extract
- 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.
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.