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
Ingredients
- 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
Instructions
- 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.
This sounds phenomenal my friend! I have been looking for a light and creamy frosting, not too sweet!
thanks for sharing
Oohhh friend, you will love this one. Let me know what you think 🙂
I cant wait to try this frosting on my husband favorate strawberry shortcake I make every year. It will most definately elevate my recipe, thank you!
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Will the cream frosting melt or will it hold it shape? Can one use it for piping as well?
Hi Marion,
I have not tried to use it for piping. It is more creamy with the cream cheese and mascarpone cheese.
I couldn’t find mascarpone at any local grocery store, so I found some recipes online to make it, but i don’t know what to believe is good. Where do you buy yours, or do you make it?
Thanks, Heidi
Hi Heidi 🙂
It should be at any Safeway, Kroger banner store or Walmart. Give those a try. I had to ask an employee to help me at first. So excited for you to give it a try!!!!
will you share your buttercream frosting?
I’m hoping to share it soon 🙂
Making this today to put on a lemon cake!
OMGosh that sounds amazing Ginger!!!
Where did my question go?
Which question, did I miss something? I’ve been so busy working on my book that my blog took a back burner. My apologies
Would love for you to please share your buttercream recipe. Thank you.
Yes, I hope to be sharing it soon 🙂
Hi Emily,
Could you suggest how many servings I should use for 24 cupcakes to figure out the amount of ingredients?
Thanks,
Elena
Hi Elena,
One batch should frost 24 cupcakes. If you like lots of frosting I would suggest to go with two batches 😉
They have this frosting at Whole Foods (with their cake) and my family and I absolutely love it! I can’t wait to use your recipe!!! Thanks for sharing 🙂
Yeesssssss your family will love this so much! My husband is ALWAYS requesting this frosting 😉
I’ve always used a very similar recipe with slight changes – no butter, different proportions of cream to sugar, etc – but it is ALWAYS a huge hit and asked for by everyone that has tried it. It’s something I’m well known for and a secret weapon of my recipe collection.
Such a great secret weapon!!!!!!
So glad to find this recipe again. I found it before and copied it, but don’t seem to find where I stored it. It was a recipe from Greenlife (Whole Foods) for their Chantilly Berry Cake. I use it on my carrot and red velvet cakes. Everyone loves it! Thanks.
Yuuummmm!! That sounds delicious
How long does it take to post Buttercream Frosting? Thank you Cass
I’m unsure of what you are referring to Cass. All my recipes are coming in my book 🙂
This looks amazing! Will the amount listed Frost more than two 9 in rounds? Thank you so much for posting!
Hi JC, the amount listed frosts a little more than two 9 inch rounds I believe 🙂
I did not have mascarpone cheese and still came out delicious!! super creamy and not too sweet. will definitely be making it again and hopefully with both cheeses!!!
Oh that’s great Paula, thank you for letting me know. It’s such a delicious recipe 🙂
Did you just omit the mascarpone? Or did you replace it?
Did you just omit the mascarpone or replace it?
Update: it’s delicious on brownies too!!!
What’s not to like. Using it for my guava cake! Ummmm!
It’s the best!!!! Guava cake sounds amazing
This sounds wonderful!
I’d like to make this and put atop Angel food cupcakes for an upcoming grad party.
Can you make and freeze?
Thinking I’d pipe these on a cookie sheet then freeze until ready for use.
Thanks!
That will be so delicious
Curious about this too! Following!
Could I use 16 oz of cream cream and 8oz of mascarpone cheese? Thanks
Any thoughts on whether I can store this for a few days or need to use within a certain time frame?
I would make day of because or day before and store in fridge
Hello! I’m curious about making it in advance too!? Does it freeze? Will it stay in the fridge for a day?
Hi Shannon,
I’m so sorry that I’m just now seeing this. Fridge yes, freeze no.
Has anyone color dyed this frosting?
I have not color dyed it, I assume a light shade would work just fine.