French Chantilly Cream (Crème Chantilly)

French Chantilly cream

The Spruce

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 16 servings
Nutritional Guidelines (per serving)
864 Calories
86g Fat
19g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16
Amount per serving
Calories 864
% Daily Value*
Total Fat 86g 110%
Saturated Fat 55g 274%
Cholesterol 269mg 90%
Sodium 65mg 3%
Total Carbohydrate 19g 7%
Dietary Fiber 0g 0%
Protein 7g
Calcium 157mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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, genoise cakes (sponge cakes), and tarts.

In essence, Chantilly cream is a sweetened whipped cream with vanilla added (some recipes use liqueurs in place of vanilla). It's a snap to make and calls for just three ingredients. You may find yourself making it again and again to use as a topping or filling with many of your dessert recipes, from pies to cakes to layered desserts.


  • 2 cups heavy cream (at least 35 percent milk fat)
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract (high quality)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vanilla Chantilly cream
    The Spruce
  2. In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form.

    Beat heavy cream, sugar, and vanilla extract together
    The Spruce 
  3. Use as your recipe directs.

    Frost cake with vanilla Chantilly cream
    The Spruce
  4. Chill any unused Chantilly cream.

How to Use Chantilly Cream

  • Chantilly cream is ideal for Swiss roll recipes, such as a Hungarian raspberry-cream roulade, a raspberry whipped cream roll made of sponge cake filled with canned raspberry filling, whipped cream, cream cheese, and fresh raspberries.
  • It is delicious used as a filling for cakes and layered pastry desserts.
  • Use as a topping for any dessert that calls for whipped cream, such as pies and cobblers, as well as fresh fruit.


  • When making whipped cream, all of the ingredients and equipment should be cold. If your kitchen is warm, place the bowl and beaters in the refrigerator for 15 to 20 minutes before beginning the recipe. Also, make sure to keep the heavy cream in the refrigerator until ready to use.
  • The cream needs to be labeled as "heavy whipping cream" or "heavy cream" and have at least 35 percent milk fat to get a fluffy whipped cream.

Making Flavored Chantilly Cream

  • Add some flavored liqueur to the cream mixture. Some popular types to combine with whipped cream include amaretto, cassis, brandy, curaçao, Grand Marnier, Irish cream, and rum.
  • You can also try one of the many Italian cordial syrups used in coffee drinks. Popular brands include Sonoma, DaVinci, Torani, Giffard, Stasero, Fontana, and Monin.
  • A word of caution: Start adding the liqueur slowly, perhaps 1 tablespoon at a time until you've reached the desired flavor. 

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