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A macro shot of a thick layer of Chantilly cream piped into a chiffon cake with velvety texture and soft peaks. (Chantilly Cream Recipe)

Chantilly Cream Recipe: The Secret to Perfect, Stable Velvety Peaks

Master this professional Chantilly Cream Recipe to achieve brilliant white, stable peaks with a velvety texture. Perfect for piping into chiffon cakes or topping elegant desserts with French patisserie flair.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Desserts, Toppings
Cuisine: French
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Chantilly Cream
  • 2 cups Heavy Whipping Cream (480ml) Cold, at least 35% milk fat
  • 1/4 cup Powdered Sugar (30g) Sifted
  • 1 tsp Vanilla Bean Paste or Extract (5ml) Use paste for specks
  • 1 pinch Fine Sea Salt

Equipment

  • 1 Stand mixer or hand mixer Ensure whisk attachment is chilled.
  • 1 Metal Mixing Bowl Chill in freezer for 15 minutes.

Method
 

Preparation
  1. Place your metal mixing bowl and whisk attachment in the freezer for at least 15 minutes to ensure a velvety texture.
  2. Pour the cold heavy cream, sifted powdered sugar, vanilla, and salt into the chilled bowl.
Whipping Process
  1. Begin whisking on medium-low speed to create small, stable air bubbles.
  2. Increase speed to medium-high. Watch for the cream to thicken. Whisk until soft, stable peaks form that hold their shape but curl slightly at the tips.
  3. Finish the last few strokes by hand with a whisk to ensure a smooth, non-grainy finish.

Notes

Always use cold cream directly from the fridge.
Sift the powdered sugar to prevent lumps in your smooth peaks.
If over-whipped, fold in 1-2 tbsp of liquid cream to fix.