Chantilly Cream Frosting Recipe | Light Fluffy Icing for Any Dessert
Light, billowy Chantilly cream frosting made from whipped cream, powdered sugar, and vanilla, with optional stabilizers for longer hold. Perfect for cakes, cupcakes, berries, and trifles.
Ingredients
Ingredients
- 2 cups (480 ml) heavy whipping cream, well chilled (36% fat or higher)
- 1/3 to 1/2 cup (65–100 g) powdered sugar, to taste, sifted
- 2 teaspoons pure vanilla extract (or vanilla bean paste)
- Pinch of fine sea salt
- Optional: 2–3 tablespoons mascarpone, cold
- Optional: 2–3 tablespoons cream cheese, room temperature and very soft
- Optional: 1 tablespoon instant vanilla pudding mix
- Optional: 1 teaspoon powdered gelatin bloomed in 1 tablespoon cold water, then melted and cooled
Instructions
Instructions
- Chill the mixing bowl and whisk or beaters in the refrigerator or freezer for 10–15 minutes, and keep the cream very cold.
- Add the cold heavy cream, sifted powdered sugar, vanilla, and salt to the chilled bowl; if using mascarpone, cream cheese, or pudding mix, add it now.
- Start mixing on low speed to dissolve the sugar, then increase to medium-high and whip until the cream thickens and whisk lines appear.
- If stabilizing with gelatin, gently melt the bloomed gelatin, let it cool until just slightly warm, then drizzle it in with the mixer running on medium.
- Continue whipping until soft to medium peaks form for frosting, or to medium-firm peaks for piping, keeping the cream glossy and smooth.
- Stop mixing as soon as the desired peak stage is reached to avoid overwhipping; if slightly overwhipped, whisk in 1–2 tablespoons cold cream by hand.
Notes
Yields enough to lightly frost a 2-layer 8-inch cake or generously frost 12 cupcakes. For longer hold, use a stabilizer such as mascarpone, cream cheese, instant pudding mix, or gelatin. Keep everything cold for best volume and stability. Frosted desserts keep 24–36 hours refrigerated; stabilized versions hold 2–3 days. Do not freeze.