Whipped Chantilly Cream

Chef Debra Erickson answering questions from KGW TV photojournalist Jon Goodwin about Whipped Chantilly Cream

This is a 3 ingredient treat that takes less than 30 minutes to provide a flavorful treat for family and friends!

The whipped Chantilly cream recipe is designed to be a teaching tool for cooks who are returning to their kitchens. If you are already comfortable cooking with vision loss, you may not need the details in the included links. If you are new to our tools and new to cooking with vision loss, these recipes as written and their links will be helpful. The links will take you to the description, including a video, of the tools being used.

Joh Goodwin, KGW TV photojournalist preparing to film Chef Debra Erickson
Joh Goodwin, KGW TV photojournalist is filming Chef Debra Erickson as she prepares Whipped Chantilly Cream.


  • 2 cups cold whipping or heavy cream (Note: Use a high fat cream for best results. Heavy whipping cream is best and has 33-35% fat by law.)
  • 3 tablespoons confectioner’s sugar (Note: Confectioner’s sugar has corn starch to keep it smooth and flowing and results in a more stable and less gritty product.)
  • 2 teaspoons vanilla extract


Chill bowl and beaters or whisk in the freezer for at least 15 minutes. The coldness helps keep the fat in the heavy cream from melting and provides a “skeleton” for the bubbles that form. Cold bubbles are rigid and retain their lightness and airiness.

Be sure to read through the rest of this recipe while the bowl and beaters are chilling. The actual mixing takes only 3 to 5 minutes so you want to be clear on what you are going to do as there won’t be a lot of time to read while you are mixing!

TBK cooking tips for whipped Chantilly cream

  1. Have a common soup or cereal spoon near the mixing bowl to help you determine when the whipped cream is ready. Details in the recipe instructions below.
  2. Always work over a work tray to keep work area clean.


  • Add 2 cups of heavy cream to the cold bowl
  • Add 3 tablespoons of confectioner’s sugar
  • Add 2 teaspoons of vanilla extract

Tools: Work Trays and Adaptive Measuring Cups and Spoons

Start mixing on low to encourage small bubbles to form – about 2 minutes.

Increase the speed until soft peaks form but still can bend by themselves. Check often as you mix to determine the thickness and when the peaks form. The whipped cream should be perfect in 3 to 5 minutes. To check if there are peaks forming, you can turn off the mixer and see if the cream hangs from the beaters instead of dripping off. If you are still unsure, if you can scoop out a spoon of the mixture, and then turn the spoon upside down over the bowl. If the whipped cream mixture stays inside the spoon, you know you are there or almost there.

If you want It just a bit thicker. Remember, there is about 30 seconds between perfect whipped cream and a product that resembles butter.


TBK Director Edgar Garcia Chavez, Chef Debra Erickson, and Jon Goodwin, KGW TV photojournalist
TBK Director Edgar Garcia Chavez, Chef Debra Erickson, and Jon Goodwin, KGW TV photojournalist celebrate with Whipped Chantilly Cream on apple pie!

Next steps

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