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Top-down view of pale ivory Italian Chantilly Cream in a glass bowl on a marble surface. (Italian Chantilly Cream Recipe)

Italian Chantilly Cream Recipe: The Secret to Silky Vanilla Perfection

Master the art of the Italian Chantilly Cream Recipe. This ivory, glossy cream features a real vanilla bean infusion and stiff peaks, perfect for professional-grade cakes and pastries.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 2 cups
Course: Desserts, Toppings
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Cream Components
  • 2 cups (480ml) Heavy Whipping Cream Cold, at least 36% fat
  • 1 whole Vanilla Bean Split and scraped
  • 1/2 cup (60g) Confectioners' Sugar Sifted
  • 1 pinch Sea Salt

Equipment

  • 1 Clear Glass Mixing Bowl Chilled before use.
  • 1 Stand mixer or hand mixer With whisk attachment.
  • 1 Small saucepan For vanilla infusion.

Method
 

Infusion Process
  1. Heat 1/2 cup of cream with the vanilla bean and seeds in a saucepan until shimmering. Let steep for 20 minutes.
  2. Combine infused cream with the remaining cold cream. Chill in the refrigerator for at least 4 hours until ice cold.
Whipping Process
  1. In a chilled glass bowl, whip the cold cream on medium speed until it begins to thicken into a glossy texture.
  2. Sift in powdered sugar and salt. Increase speed to medium-high.
  3. Whip until stiff, decorative peaks form. The cream should be luxuriously swirled and ivory in color.

Notes

Ensure all tools are ice cold to prevent the fat from breaking.
Use real vanilla beans for the characteristic ivory color and depth.