Whipped Chantilly Cream

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A glass bowl of creamy whipped chantilly cream dip sits on a wooden board next to fresh strawberries, with more strawberries in a metal colander nearby and a dark checkered cloth underneath.

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This Whipped Chantilly Cream recipe creates the most decadent cream that will transform every dessert you make. With just four simple ingredients and my foolproof technique, you’ll have a luxurious mascarpone chantilly cream that’s richer and more velvety than any store-bought alternative.

Prep Time10

Total Time10

Servings:

Calories: 314kcal

Author: Melissa Griffiths

Ingredients

8 ounces mascarpone cheese
1 ¼ cup heavy cream
1 cup powdered sugar sifted
1 teaspoon vanilla paste or vanilla extract

Instructions

Begin by ensuring that all your ingredients and equipment are cold. This will help in achieving the perfect texture.
In a large mixing bowl, soften the mascarpone cheese slightly using a spatula or a hand mixer on low speed. This ensures a smooth consistency when the other ingredients are added.
Gradually add the heavy cream to the mascarpone cheese, mixing on low speed to combine.
Once incorporated, increase the mixer speed to medium and continue beating until the mixture begins to thicken.
Slowly add the sifted powdered sugar to the bowl, continuing to mix.
Add in the vanilla paste or extract and mix well.
Finally, turn the mixer to high speed and whip the mixture until stiff peaks form. Be careful not to overmix, as this can cause the cream to turn buttery in texture.

Notes

Storage Secret: When storing leftovers, place plastic wrap directly on the surface of the cream before covering the bowl to prevent a skin from forming and maintain that perfect texture.

Make-Ahead Piping: When preparing this cream for piping decorations, add an extra tablespoon of powdered sugar to help it hold intricate shapes longer

Serving Temperature: This cream tastes best when served slightly chilled but not ice-cold - remove it from the refrigerator about 10 minutes before serving for the most luxurious mouthfeel and optimal flavor release.

Altitude Adjustments: If you're baking at high altitude (above 3,000 feet), reduce the heavy cream by 2-3 tablespoons and increase mixing time slightly, as the lower air pressure can cause over-whipping more quickly.

Nutrition