Disclaimer: Some links are Amazon affiliate links. Purchases made through them help support the recipe testing, photos, and content I share — thank you!
Summary
Pastry-perfect vanilla whipped cream with effortless elegance
This vanilla Chantilly cream is restaurant-level plush, light as air but nicely stabilized, thanks to the addition of xanthan gum (a restaurant technique). We use a whipping siphon to make this whipped cream so you can store it in the fridge when you are ready and avoid having to setup a piping bag to make those perfect rosettes on fruit, pies, or lava cakes. If you don’t have a whipping siphon, no problem, just whisk it together using a hand or stand mixer.
1
Liter(s)5
minutes15
minutes38
kcal20
minutesThis homemade whipped cream is rich, silky, and lightly sweetened it’s the perfect finishing touch for pies, cakes, berries, or your favorite drinks.
Ingredients
515 g 2 cups heavy cream, very cold, 36–40% fat
30 g 1/4 cup powdered sugar
12 g 1 tbsp vanilla extract or 1 vanilla bean
0.5 g 1/8 tsp xanthan gum, optional, for stability
Equipment
Directions
Before We Start
Whipping Siphon Alternatives: You can whip the cream using a whisk and some patience. To make it easier on your arms, use a stand mixer or hand mixer instead.
About xanthan gum: This ingredient is becoming easier to find and is useful in a lot of thickening applications like sauces, jams, and foams. You can skip it, but it won’t hold it’s shape for as long without it.Mix xanthan and sugar
In a small bowl, add the xanthan gum and sugar and mix well. This will help prevent it from clumping together when you add it to the liquid.
Note: Xanthan gum clumps up really easily in liquid and is hard to fully incorporate if it does. Mixing the sugar with the xanthan gum before adding it to liquids prevents this from happening.Add cream and vanilla
Pour the heavy cream and vanilla into your whipping siphon.Add dry ingredients
Spoon in the dry ingredients (xanthan gum and sugar mixture).Charge and shake
Seal the siphon and attach 1 N₂O cream charger. Charge fully, then shake the siphon vigorously 5–8 times. About 15-20 seconds. DO NOT OVER SHAKE. Siphons over whip very easily, we want to just get it mixed a little at this point.Chill and dial in
Refrigerate the charged siphon for at least 15 minutes. Then give it 1-2 shakes and point the nozzle down at a small plate. Pull the trigger for half a second and check the consistency. If it is liquid and doesn’t hold it’s shape, give it another shake or two and repeat. Repeat the process until it holds its shape, being careful not to over shake/whip the canister.
Want to use it later? The siphon is great for keeping the chantilly cream without degrading. You can leave it in the fridge for up to 3 days and then just do the shake/test step when you are ready to use it.
If you already got it to the right consistency and are using the remaining cream the next day, be very careful not to over shake it, but it will work just as well.
You May Like These Recipes Too
Additional Details About This Recipe
Can I use vanilla extract instead of vanilla bean?
Yes. Use 1 tsp high-quality vanilla extract or paste. Paste adds the classic speckled look.
What does the xanthan gum do?
It helps the cream hold its shape and prevents weeping, especially helpful for plating desserts in advance.
Is this sweet enough for desserts?
30 g is lightly sweet. Feel free to bump it up to 40 g (2½ tbsp) if using on very tart fruits or cocoa-heavy desserts.
Can I halve this recipe for a smaller siphon?
Yes! Use the same ratios, just divide everything by 2 for a ½-liter siphon and still use 1 N₂O charger. I don’t recommend halving it with a 1 liter siphon though.
Can I store leftovers in the siphon?
Definitely, store the siphon in the fridge for up to 3 days. Shake before each use for best texture.
Nutritional Facts (Per 2 tbsp serving, approx. 30 g)
Values are approximate and based on the weighted average of ground spices.
- Calories: 120
- Fat: 12 g
- Saturated Fat: 8 g
- Carbohydrates: 2 g
- Sugars: 2 g
- Protein: 1 g
- Sodium: 10 mg