Lightly Sweetened Chantilly Cream Recipe

Craving a cloud of creamy, lightly sweetened perfection? This Chantilly cream recipe is your ticket to dessert heaven, transforming just a few simple ingredients into a dreamy topping that elevates everything it graces.

Get ready to whip up a batch so good, you'll want to put it on *everything*.

Ingredients

Next, grab ½ cup of sifted icing sugar. We sift it to avoid lumps—nobody wants lumpy cream! Trust me, this little step makes a big difference.

Now, for the vanilla, you've got options! I usually go for 1 tsp of vanilla extract—it's the classic choice. If you opt for vanilla extract, ensure it's high quality, as would be used for holiday baking. Feeling fancy? Try 1 tsp of vanilla bean paste or scrape the seeds from 1 vanilla pod, though that's a bit extra.

Finally, if you're like me and want your cream to last, add ⅓ cup of cold mascarpone. Just guarantee it's a reputable brand—no watery stuff allowed, or it won't thicken!

Instructions

Alright, let's whip up this cream! In a bowl, combine the cold cream, sifted icing sugar, and your vanilla choice—extract, paste, or seeds—plus mascarpone if you are choosing to stabilize. Now, grab your electric beater, set it to medium-high, and start whipping! Move that beater around to make sure everything gets mixed evenly.

Whip until you reach the stiffness you desire. Don't overbeat, or you'll end up with butter! Usually, it takes about 1 1/2 minutes for soft peaks—perfect for dollops! Or 2 minutes for stiff peaks if you're piping.

Whip it like you mean it!
Soft peaks are like clouds.
Stiff peaks stand tall.
Butter happens faster than you think.
Taste test is a must!

Fill a piping bag, or spoon it. Slather, swirl, dollop, or spread. It's ready to elevate all of your treats!

Recipe Notes

Now that we've whipped up this dream, it's time to chat about those little things that'll take your cream from good to OH-MY-GOODNESS amazing!

First up, cream! You gotta use heavy, thickened, or whipping cream—look for those words exactly—or it simply won't whip. Make sure it's fridge-cold. I'm serious, cold as your ex's heart!

Next, sugar. You can swap icing sugar for 3 tablespoons of caster sugar per cup of cream, but I find icing sugar dissolves better—no one wants gritty cream!

Vanilla time! Pods are fancy-pants best, then vanilla bean paste, then extract. Ditch the essence; it tastes fake. To scrape a vanilla pod, slice it lengthwise, then scrape out those precious seeds with the blunt side of your knife.

Plain whipped cream doubles in volume. So, 1 cup of cream becomes ~2 cups whipped.

Stabilised Whipped Cream

If you're like me and plan to make your Chantilly cream ahead of time, I'm going to show you how to stabilize it so it stays fluffy for longer! Instead of weeping all over your beautiful creations, it'll hold its shape.

My secret? Mascarpone! It doesn't change the flavor, and it keeps the cream looking pretty for a couple of days. If you are looking for inspiration for what to pair this with, the tangy sweetness would be lovely with blueberry desserts. I promise you won't regret it when your desserts won't look like a melted mess!

Here are more things I want you to keep in mind:

* Think of it as a bodyguard for your cream – mascarpone protects against the elements.

** It's like giving your cream a spa day!

** No more sad, soupy desserts – yay for stable swirls!