This Chantilly cream frosting recipe that is sure to wow any of your friends and family. This recipe is creamy, dreamy and light. Softened butter means out of the fridge for 30 minutes to an hour, just soft enough to be able to put a finger imprint on the butter. The heavy whipping cream should be thick when whipped but dont overwhip, its should not easily plop off a spoon when turned to the side.
This recipe for Chantilly cream frosting is so delicious I could lick the whole bowl. I found a similar recipe for Chantilly cream frosting a couple years ago when a friend told me to check it out. The recipe originated from A Sue Chef blog. Just brilliant!
I frosted a white cake with the Chantilly cream frosting and added raspberries, strawberries and blueberries. My husband begs for this frosting on every holiday or a special occasion. September 16th was his birthday so his wish was my command. I can’t rave enough about this Chantilly cream frosting. It is so light, creamy and divine.
Chantilly Cream Frosting
- 1 stick Salted butter softened
- 1 16oz Mascarpone cheese softened
- 1 8oz Cream cheese softened
- 3 cups confectioner's sugar
- 1 cup Heavy whipping cream whipped thick
- 1 tsp vanilla extract
- Cream the butter, mascarpone and cream cheese until light and fluffy. Maybe 4 minutes. add in the confectioner's sugar and continue to mix. I used my mixer with paddle attachment.
- In a separate bowl, whip your whipping cream and vanilla extract. Whip until stiff peaks form in the whipping cream. I used a hand mixer for this step. If the whipping cream is too soft, it will make the frosting runny.
- Next, gently fold the whipping cream into your creamed butter and cheese mixture by hand with a rubber spatula. Mix just enough to incorporate to a smooth consistency for frosting your cake or cupcakes.
- If not using immediately, refrigerate in a closed container and remove 5 to 10 minutes before frosting your cake of cupcakes.