Chantilly cream

Chantilly cream
  • 3 cups
  • 0:10 Preparation
  • 0:00 Cooking
  • 0:10 Total Time


Add all
  • 2 cups
    (500 mL)

    35 % cream

  • 2 Tbsp.
    (30 mL)

    icing sugar

  • 1/4 tsp.
    (1 mL)

    vanilla extract


Pour cream into cold mixing bowl and whisk or beat with an electric mixer.

Once it starts to thicken, add icing sugar and vanilla.

Continue beating or whisking until reaches the desired consistency.

Cool and reserve.

For better results, place mixing bowl, cream, and whisk in the freezer for 10 minutes before using. This will yield a firm Chantilly.

Source: Académie Culinaire