Homemade Chantilly Cream (Thermomix Method)

Chantilly cream is simply sweetened whipped cream, but when made correctly, it’s luxuriously light, silky, and stable. Using the Thermomix makes this process fast and foolproof, as long as everything is well chilled. This homemade Chantilly cream is perfect for topping cakes, fruit, pies, hot drinks, and classic desserts.

Ingredients

1 cup (240 g) cold heavy whipping cream (at least 35% fat)
2–3 tablespoons powdered sugar, to taste
1 teaspoon pure vanilla extract

Equipment

Thermomix (TM5, TM6, or TM31)
Butterfly whisk
Chilled Thermomix bowl (recommended)
Spatula

Prep Time

Chilling time: 15–30 minutes (important)
Whipping time: 1–2 minutes
Total time: ~5 minutes active

Before You Begin (Important Tips)

For perfect Chantilly cream in the Thermomix:

Chill the mixing bowl and butterfly in the refrigerator or freezer for 15–30 minutes
Use very cold cream straight from the refrigerator
Do not walk away while whipping—cream can overwhip quickly

Instructions

Step 1: Insert the Butterfly

Place the butterfly whisk securely onto the Thermomix blades.

Step 2: Add Ingredients

Pour the cold heavy whipping cream into the mixing bowl.
Add powdered sugar and vanilla extract.

Step 3: Whip the Cream

Set Thermomix to Speed 3.5
Whip for 20 seconds, then check consistency
Continue whipping in 10-second intervals until soft to medium peaks form

⏱️ Total whipping time: usually 30–60 seconds

Tip: Stop as soon as the cream holds its shape. Overwhipping will turn it grainy or buttery.

Step 4: Finish and Serve

Remove the butterfly.
Transfer Chantilly cream immediately to a serving bowl or piping bag.

Texture Guide

Soft Peaks: Best for spooning over fruit or desserts
Medium Peaks: Ideal for piping and cake toppings
Firm Peaks: Add 10–15 seconds more, watching closely

Serving Suggestions

Spoon over fresh berries or fruit salad
Pipe onto cakes, cupcakes, or tarts
Serve with hot chocolate, coffee, or crepes
Use as a filling for cream puffs or layered desserts

Storage

Store Chantilly cream covered in the refrigerator for up to 24 hours
Re-whip gently by hand if needed
Not recommended for freezing

Troubleshooting

Cream too soft?
Whip 10 seconds longer at Speed 3.5.

Cream overwhipped?
Gently fold in 1–2 tablespoons cold cream by hand to smooth it out.

Cream not thickening?
Check that the cream has enough fat (minimum 35%) and is cold enough.

Variations

Vanilla Bean Chantilly: Use vanilla bean paste instead of extract
Chocolate Chantilly: Add 1 tablespoon sifted cocoa powder with sugar
Citrus Chantilly: Add ½ teaspoon orange or lemon zest
Honey Chantilly: Replace powdered sugar with 1½ tablespoons honey

This Homemade Chantilly Cream with Thermomix is light, elegant, and made in under a minute. With just three ingredients and precise control, you’ll get perfect results every time—far better than store-bought whipped toppings. Whether you’re finishing a cake or elevating a simple dessert, this classic cream adds instant elegance.

Prep Time: 2 minutes
Whipping Time: 30–60 seconds
Total Time: ~5 minutes
Yield: About 2 cups