What is the difference between Chantilly Cream and Whipped Cream?

What is Chantilly Cream? Is it different than Whipped Cream? While similar, the two have minor differences in flavor and ingredients.

It is unclear which is more delicious: Chantilly cream or whipped cream. Both whipped cream recipes start with heavy whipping cream followed by a sweetener.

How do you decide which one to make? Let us look at the prime differences between the two.

Jump to:

• What is Chantilly Cream?
• What is Whipped Cream?
• Chantilly Ingredients
• How to Make Chantilly Cream
• Other Recipes You'll Love
• Storage
• Expert Tips
• Frequently Asked Questions
• 📖 Recipe
• 💬 Comments

What is Chantilly Cream?

Chantilly cream is another name for sweetened whipped cream. A recipe for Chantilly cream often contains the same ingredients as a whipped cream recipe. But the distinguishing feature of the Chantilly cream recipe is that it is generally sweeter than whipped cream and may contain added flavors, such as vanilla. Still, Chantilly cream is a simple and easy recipe that can elevate the sweetness of desserts. I love to use it with my homemade pies, like this Chocolate Chess Pie.

Chantilly, also known as "Crème Chantilly," is sweetened whipped cream. Hence, some distinguish Chantilly from whipped cream because it is sweeter than whipped cream. That is why some treat Chantilly and Whipped Cream as synonymous and refer to both simply as whipped cream. Others generally separate Chantilly from whipped cream on a defining characteristic: its sweetness.

Historically, Chantilly's interconnection with whipped cream can be traced back to 1700s France and is often mistakingly tied to François Vatel, who was the maître d'hôtel at the Château de Chantilly in the previous century. Only begging in the 1900s, did the words "crème Chantilly," "crème de Chantilly," "crème à la Chantilly," or "crème fouettée à la Chantilly," begin to appear in public vocabulary.

What is Whipped Cream?

Who doesn't love whipped cream? It's delicious on cheesecake, pie, coffee drinks, and just about everything. Whipped cream is made by whipping heavy whipping cream until it is fluffy and stiff peaks form. (When whipping, you want to make sure not to over whip, however, because you will end up with butter.)

Generally, whipped cream contains a high butterfat content and is in its liquid form. The cream is mixed or whipped until it has a lighter and fluffier appearance. Whipped cream is often sweetened with a small amount of sugar (usually granulated) and sometimes vanilla extract. At the same time, a Chantilly recipe has more sugar and often confectioners' sugar versus granulated. Generally speaking, Chantilly is twice as sweet.

Chantilly Ingredients

• Heavy Whipping Cream, cold
• Confectioners' Sugar, sifted
• Pure Vanilla Extract

Vanilla extract is Chantilly's most widely used flavoring, but almond extract is also delicious. If using almond extract, start with ¼ tsp. - a little goes a long way.

How to Make Chantilly Cream

You will need a handheld or standing mixer to make this recipe.

1. In a cold and clean mixing bowl, beat heavy whipping cream until soft peaks form.
2. Add sugar and vanilla extract and beat until stiff peaks form, watching carefully to avoid over-whipping.

Other Recipes You'll Love

• Lime Cheesecake Fluff
• Mixed Berry Compote
• Mom's Simple Vanilla Buttercream
• Pastry Cream
• Easy Chocolate Mousse with Cocoa Powder

Storage

Chantilly is best used immediately after making it. How long does chantilly cream last? You can keep it in an airtight container in the refrigerator for up to 3 days. After 3 days, it will start to weep and lose its shape. Any desserts made with or topped with whipped cream must be stored in the refrigerator; it is perishable and not shelf-stable.

Can you freeze chantilly cream? You can freeze chantilly cream. Spread it onto a parchment-lined baking sheet. Freeze for 4 to 8 hours. Transfer the frozen cream to a zip-top bag or airtight container. Freeze for up to 3 months. Pull out a piece at a time and allow the cream to thaw for 15 to 30 minutes.

Expert Tips

1. Ensure your stainless bowl is clean and cold for a more stable whipped cream.
2. The heavy whipping cream should be cold as well, not room temperature.
3. Confectioners' sugar tends to clump up. Sift the sugar before adding it to the whipped cream to avoid lumps of sugar.
4. Do not walk away from the mixer as you are whipping the cream. Over-whipped cream quickly becomes butter.

Frequently Asked Questions

If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook. 

📖 Recipe

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!