The perfect, bakery quality cream is so much easier to make at home than you think! With only three ingredients, this Chantilly cream is light, fluffy, and perfectly sweetened—the kind of whipped cream that instantly upgrades any dessert. If you’ve ever had store-bought whipped toppings that taste artificial or fall flat after a few minutes, this homemade version fixes both with real ingredients and a stable, smooth texture.
It holds its shape beautifully, making it perfect for cakes, cupcakes, fruit, or layered desserts. If you’ve made my chocolate sheet pan cake or chocolate eclairs, this is the finishing touch that takes those recipes to the next level without adding anything complicated.
It also freezes so well and taste delicious as the center of a frozen cake dessert!! This is why I love learning and sharing how to make staple ingredients. It allows you to have more control within your baking to optimize ingredients you prefer and transform the outcome of your own creations! If recipes like these excite you, I’ve written a cookbook called The Gluten Free Kitchen – Everyday Staples that I know you’ll love! It’s packed with all sorts of homemade ingredients, condiments, and mixes (as well as breads and meals) to help you transform the way you eat!! Check it out here!
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Why You’ll Love This Chantilly Cream
- Light, fluffy texture that holds its shape
- Made with simple, real ingredients (no artificial fillers)
- Perfect balance of sweetness
- Easy to make in minutes
- Works for cakes, fruit, drinks, and more
- Can be stabilized for longer use
Pairs Well As a Filling For
- Cakes (especially my Chocolate Sheet Pan Cake)
- Chocolate Eclairs
- Cream Puffs
- Twinkies
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Raw Cream
Raw cream is simply the naturally separated cream that comes from raw milk. If you do not choose to or have access to drinking/using raw cream, it can easily be substituted out for heavy whipping cream or coconut cream (for a dairy free alternative). The cream is used to drizzle over the proofed rolls and help them to maintain moisture while they bake.
2. Powdered Sugar
Powdered sugar (also called confectioners sugar) creates smooth, fluffy frostings, glazes, and fillings with that classic melt-in-your-mouth texture. For the cleanest option, look for organic or tapioca-based versions without cornstarch, or blend your own at home for a simple, from-scratch swap that keeps ingredients wholesome and allergy-friendly.
3. Vanilla Bean Paste
Vanilla bean paste brings deep, rich vanilla flavor with those beautiful little flecks of real vanilla bean in every bite. It’s more concentrated than extract, giving baked goods, frostings, and custards a warm, bakery-style taste that feels homemade and nostalgic — a small upgrade that makes everything taste extra special..
The Gluten Free Kitchen Cookbook Series
Healthy GLUTEN-FREE Recipes for Every Day LIFE
Your go-to cookbooks for all of the delicious & nutritious meals, sides, breads (yeast & sourdough), baking staples, snacks, desserts, drinks and more. With easy-to-follow instructions and beautiful step-by-step photography, every page invites you to explore nostalgic, healthy meals that make being gluten free a “get to” instead of a “have to”.
Whether you’re cooking for yourself or sharing with loved ones, The Gluten Free Kitchen Cookbook Series brings healthy living to your table every day.
Helpful Tools & Gadgets
Shop The Tools
Stainless Steel Bowls 
Metal molds used for shaping bakery-style gluten-free French crullers, ideal for homemade pastry baking. 
Fresh gluten-free French crullers displayed with colorful cupcakes, ideal for bakery lovers.
No special tools? Here’s how to make it work:
No mixer → whisk by hand or shake in a mason jar (takes longer but works)
No chilled bowl → place bowl in freezer for 10–15 minutes before using
No whisk attachment → standard beaters still work
Making the Gluten Free Chocolate Sheet Pan Cake
1. Mix together all of the ingredients together in a mixer.
2. As it whips it will change form from a milk like consistency, to bubbly and light, to cream.
3. Once it whips to a stiff cream, stop whisking. If you continue too long the buttermilk will separate and form a butter. It will be a delicious butter, but not what you can use for a filly anymore!
4. This is the consistency it should be!
Chantilly Cream
Ingredients
- 2 cups Raw Cream or heavy whipping cream
- 3 TBSP Powdered Sugar
- 2 tsp Vanilla Bean Paste or extract
Instructions
- In a mixer, whip the cold raw cream, powdered sugar and vanilla bean paste together with a whisk.
- Whisk until the cream forms.
Additional Allergens/Suggested Modifications
- Dairy: sub cream for dairy free options.
This recipe is naturally free of:eggs, nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Recipe Tips
Start with cold heavy cream → helps it whip faster and hold structure
Chill your bowl and beaters for best results
Don’t overwhip → stop at soft or medium peaks
Add sweetener gradually to control texture and flavor
For even more stability, add a small amount of gelatin or cream cheese if needed
Use immediately or store chilled in an airtight container to maintain texture
Storage Options:
- Fridge: Store up to 2–3 days in an airtight container(best within 24 hours)
- Do not freeze before use → texture changes when thawed (which works for cream puffs/eclairs etc. but it will cause the cream to lose its stability for piping).
- Make ahead: Best made fresh, but can prep slightly in advance and stored in the refrigerator for a few days as mentioned above.
Recipe FAQs
If you love nostalgic candy recipes made with simple ingredients, check out more copycat treats inside Volume 2 (desserts & treats) of The Gluten Free Kitchen Cookbook Series.
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