Chantilly Cream

This recipe comes from my Devil’s Food Cupcakes recipe but makes an excellent topping for all kinds of dishes from fresh berries to ice cream sundaes. It’s so versatile that I’ve even frosted an entire cake with chantilly cream (photo at right). Sidebar: If you were to omit the sugar and vanilla, overwhip the cream in the Kitchen Aid, and then mix it continuously by hand for a solid 15 minutes or so…you would end up “churning” it, and, ultimately, would make butter.


  • 1 cup heavy whipping cream
  • ⅛ cup sugar
  • ½ tsp vanilla extract


  • Kitchen Aid stand mixer with wire whisk.


  1. Put all ingredients in a Kitchen Aid stand mixer.
  2. Whip at high speed until very firm.
  3. Chill until ready to use.
Re: Chantilly Cream

Charlotte, As you probably know, Here are a few things I often tell people: • Do not use ultrapasteurized cream, because it does not hold its shape or whip as well. • Try not to use powdered sugar (powdered sugar usually contains cornstarch and can make the finished cream with a bit of a chalky mouth-feel). • Do use superfine sugar. If you don’t have it, Process regular sugar in a food processor.

Re: Chantilly Cream

Thanks, John. This is great advice. For espresso whipped cream, would you recommend mixing espresso powder diluted in water straight into the whipped cream?

Re: Chantilly Cream