Chantilly Cream Frosting
This Chantilly cream frosting is here to make your dessert dreams come true. Light, smooth, creamy, and filled with vanilla and mascarpone goodness, this frosting is soft enough to swirl and thick enough to pile high. Whether you’re frosting cupcakes, layering cakes, or spooning it straight from the bowl (no judgment, dude), this frosting is heavenly!
Enter: Chantilly cream frosting. Light as a cloud, sweet as your favorite mixtape, and perfect for topping everything from cupcakes to layer cakes. It’s a little bit fancy, a little bit fun, and totally delicious.
If buttercream isn’t your thing and you are looking for a not-so-sweet frosting, this is a must-try recipe. Mascarpone cheese adds a bit of tang and helps to create the perfect creamy texture while tons of pure vanilla extract makes this frosting simply irresistible. So grab your mixer, crank the new wave tunes, because it’s time to whip it, whip it good!
Ingredients for Chantilly Cream Frosting
- Mascarpone cheese
- Powdered sugar
- Vanilla extract or vanilla bean paste
- Heavy cream
How to Make Chantilly Cream Frosting
- Cream the ingredients: In a large mixing bowl with an electric mixer, cream the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
- Add the heavy cream: While mixing on low speed, drizzle in the heavy cream.
- Whip the frosting: Increase the mixer speed to medium-high and whip the frosting until medium-stiff peaks form.
Courtney’s Expert Frosting Tips
- Use room temperature mascarpone cheese to easily cream the it with the other ingredients.
- Use a good-quality pure vanilla extract to add the best vanilla flavor.
- Slowly add the heavy cream into the mascarpone mixture to prevent lumps from forming.
Frequently Asked Questions
Yes! If you can’t find mascarpone cheese, you can substitute it with cream cheese with the same amount.
Use this frosting on a variety of desserts including cakes, cupcakes, or cheesecakes. Basically, anything you would use a whipped cream frosting with. This frosting is the star of the show with my berry chantilly cupcakes made with vanilla bean cupcakes, mixed berry filling, chantilly frosting, and fresh strawberries, blueberries, and raspberries.
Yes! Because the frosting contains mascarpone cheese, it is more stabilized than sweetened whipped cream. However, it is important to not overfill the cake layers. This frosting would be perfect for a berry chantilly cake.
This recipe makes enough frosting to frost 12 to 16 cupcakes. If you would like to use it to frost a small layer cake, I recommend doubling the recipe by clicking the “2X” button on the recipe card.
If you try out this Chantilly cream frosting, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe!
I love seeing your sweet creations, so make sure to tag @cakemehometonight on Instagram and follow me on Pinterest for more sweet inspiration!
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Chantilly Cream Frosting
Equipment
Ingredients
- 8 oz (227 g) mascarpone cheese room temperature
- ½ cup (60 g) powdered sugar
- 1 tbsp (15 ml) vanilla extract
- 1 ½ cups (355 ml) heavy cream
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl with an electric hand mixer, cream the mascarpone cheese, powdered sugar, and vanilla extract for about 2 to 3 minutes until smooth and creamy. Scrape the sides and bottom of the bowl to ensure all the ingredients are well incorporated.
- While mixing on low speed, slowly drizzle in the heavy cream. Once all the heavy cream is added, scrape the sides and bottom of the bowl.
- Increase the mixer speed to medium-high and whip the frosting for about 2 minutes until medium-stiff peaks form. (The frosting will hold its shape, but still remain soft). Note: The time it takes for the chantilly cream to whip up to medium-stiff peaks can vary. Please check the consistency every 15 seconds to be sure not to over whip the cream.
Notes
- The frosting should be made the day you plan on using it. You cannot make the frosting ahead of time and save it for later use.
- Once frosted onto cakes or cupcakes, the frosting will last about 3 days.
- Keep the frosting chilled for the best results. If exposed to heat, the frosting will melt.
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
I found the directions lacking. Without an idea of how the frosting should look at each stage and an approximate amount of time, my frosting is yellow and went from smooth but not really peaky to now chunky. I’m going to be tossing and going with a buttercream frosting.
Hi Emily! Thank you for the feedback. I will add times onto the recipe to make it a bit more clear. I usually don’t use times when I am making a whipped cream type frosting just because I have found it can vary – usually go off vibes and consistency 🙂 But I do appreciate your comment and am happy to make the adjustments to the recipe card. Thank you!
10/10. Better than Whole Foods Chantilly cream frosting. It’s the hit for all the birthdays now.
So happy to hear you enjoyed the recipe! Thank you for the positive review! 🙂