French Chantilly Cream (Crème Chantilly) Recipe

Genoise and Chantilly
Roxanna Salceda/Flickr
  • 9 mins
  • Prep: 5 mins,
  • Cook: 4 mins
  • Yield: 2 cups chantilly cream
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A good chantilly cream recipe is essential to every French kitchen. This rich whipped cream infused with vanilla extract is a classic embellishment to French pastry, génoise cakes (sponge cakes), and tarts.

In essence, all it is a sweetened whipped cream with vanilla added (some recipes use liqueurs in place of vanilla—see the variations below). It's a snap to make if you know how.

What You'll Need

  • 2 cups heavy cream (30 percent milkfat)
  • 2 tablespoons granulated sugar
  • 1 teaspoon good-quality vanilla extract

How to Make It

  1. In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form.
  2. Use as your recipe directs. Chill any unused chantilly cream.

Note: Here are more tips for making the perfect whipped cream.

Variations

If you like a flavored whipped cream, now is the time to pull out all those fancy liqueurs you received for Christmas. Some popular ones to combine with whipped cream include amaretto, cassis, brandy, curacao, Grand Marnier, Irish cream, rum, and more.

Let your creativity be your guide.

If you're a teetotaler, try one of the many Italian cordial syrups used in coffee drinks. Popular brands include Sonoma, Da Vinci, Torani, Giffard, Stasero, Fontana, and Monin.

One word of caution is to start slowly, perhaps 1 tablespoon of either a liqueur or nonalcoholic syrup at a time until you've reached the desired flavor. 

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