Chantilly Cream

Move over, ordinary whipped cream! This French whipped cream, aka Chantilly Cream, is the ultimate easy dessert. Perfect for eating on its own or with your favorite dessert recipes. 

Ingredients

• Fresh raspberries: Add fruity flavor to Chantilly cream.
• Sugar (the finer, the better): Sweetens and ensures smooth texture.
• Egg yolks: Add creaminess and thicken the cream mixture.
• Chilled heavy whipping cream: Forms a rich base and is whipped for light consistency.

How to Make Chantilly Cream 

First, wash and drain the raspberries, then pulse them in a food processor until pureed. Strain the puree through a cheesecloth or fine mesh sieve into a bowl, measure out 1 ¼ cups, and chill.

Next, if you have a proper double boiler, use it now, or use a heatproof mixing bowl that fits in a medium saucepan. Beat the egg yolks and sugar until the mixture is pale yellow and creamy.

Place the bowl over a pot of simmering water. Cook, stirring constantly, until the mixture thickens, about 12-15 minutes. Remove the bowl from heat, set it into a bowl of ice water, and continue to beat until the mixture cools and falls back onto itself. Keep folding until chilled.

Once the mixture has chilled, beat in cold heavy cream in the bowl of your electric mixer on medium speed until it has doubled in volume and forms stiff peaks.

Now, fold the raspberry puree into the chilled yolk mixture, then fold in the whipped cream.

Portion the cream into a serving bowl or individual dessert cups. Cover and refrigerate for at least 6 hours or overnight. Top with fresh berries and enjoy!

Expert Recipe Tips 

• If you want to add that classic vanilla flavor, add some vanilla extract or vanilla bean paste.
• If you want to make a raspberry chocolate Chantilly cream, beat in 1-2 tablespoons of cocoa powder when you’re whipping the cream.
• For best results, don’t beat past the stiff peak stage. You don’t want your cream to turn into butter. 

How to Store Leftovers

Store leftover Chantilly cream in an airtight container if you didn’t put it into individual serving cups. It will keep in the fridge for 2-3 days. 

What to Serve with Chantilly Cream

You can totally eat this Chantilly cream on its own. Or you can put a dollop on some hot cocoa, grand marnier French toast, ice cream, and even this chocolate mascarpone raspberry pie!

Recipe FAQs

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Chantilly Aux Framboises

From Sprinkle Bakes who adapted it from Mastering the Art of French Cooking by Julia Child

Chantilly or Crème Chantilly is whipped cream. So don’t let yourself be terrified by the name of this recipe. Just practice saying it a few times with confidence and be prepared to impress the hell out of your guests.

Preparation:

Wash and drain raspberries and pulse in a food processor until pureed. Strain through a cheesecloth or fine mesh sieve into a bowl. Measure out 1 1/4 cups and chill.

If you have a proper double boiler, bust it out now, or use a heat proof bowl that will fit in a medium saucepan. Beat the yolks and sugar until the mixture is pale yellow and creamy.

Place the bowl over a pot of just simmering water. Cook, stirring constantly, until the mixture has thickened, about 12-15 minutes. Remove the bowl from heat and set into a bowl of ice water and continue to beat until the mixture has cooled and falls back onto itself again. Continue to fold until chilled.

When the mixture has chilled, beat the heavy cream in the bowl of your stand mixer until if has doubled in volume and forms stiff peaks.

Fold the raspberry puree into the chilled yolk mixture then fold in the whipped cream.

Portion the cream into a serving bowl or individual dessert cups. Cover and refrigerate for at least 6 hours or overnight. Top with fresh berries OR follow link below for tilted effect with additional cream.

If it had not been one of those days where nothing was going the way it was supposed to, I would have remembered to pick up lady fingers to layer in the bottom of these before piping the cream in.

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For instructions on how to make the tilted effect, please refer to Heather’s step by step tutorial here.

Transport yourself to 17th-century France with this classic dessert. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader!