Creme Chantilly


Preparation info

  • Difficulty


  • Makes About

    400 ml

Appears in



By Lorraine Pascale

Published 2017

  • About

This is the first French pastry cream I learnt how to make and quite possibly the simplest. The secret is to use the cream straight from the fridge and also not to over-whip the mixture. If you can, whisk the crème Chantilly in a chilled glass or stainless steel bowl, although the recipe will still work if you don’t.


  • 200 ml double or whipping cream (avoid extra thick cream as it does not whisk successfully)
  • 2 tbsp icing sugar
  • seeds of ½ vanilla pod or 1 tsp vanilla extract


  • hand-held electric whisk or stand mixer (optional)


Put the cream into a bowl with the icing sugar and vanilla and whisk on a medium–high speed using either a hand-held electric whisk or a stand mixer fitted with a whisk attachment. At cookery school we did it by hand with an ordinary whisk and it works just as well. Nothing will seem like it is happening for a minute or so (if doing by machine) or a few minutes (if doing by hand) but then the mixture will start to thicken. At this stage, keep an eye on it and, if using a mixer or hand-held electric whisk, keep it on a slow setting because it can go from being quite watery to super thick and over-whipped in a few seconds!

The crème Chantilly should have medium peaks while still being shiny and soft. I always stop whisking a little before the mixture is ready, as it will thicken slightly as it sits. If you find you have over-whisked it, simply add 1 tablespoon or so more cream or milk to thin it out again. If it turns yellowish in colour then you have really gone past the point of no return and congratulations – you have made your own butter! It’s not quite what we want from crème Chantilly, but it is good to know what is possible!

Use the crème Chantilly as required.