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Chantilly Cream Frosting Recipe

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chantilly cream frosting recipe the hutch oven

This Chantilly cream frosting recipe that is sure to wow any of your friends and family. This recipe is creamy, dreamy and light.  chantilly cream frosting recipe the hutch ovenSoftened 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.
chantilly cream frosting recipe The hutch Oven

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!

chantilly cream frosting recipe from The hutch oven

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 recipe the hutch oven

chantilly cream frosting recipe the hutch ovenchantilly cream frosting recipe the hutch oven

chantilly cream frosting recipe the hutch oven

chantilly cream frosting recipe the hutch oven

Chantilly Cream Frosting

The most delicious frosting that you could eat by the spoon full. Pair it with your favorite cake recipe and top with fresh fruit such as raspberries, blueberries, and strawberries.
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Cuisine desserts

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.

Notes

I hope you enjoy this recipe for Chantilly cream frosting as much as my family and I do. Let me  know what you think. xoxoxox Emily

I am such a huge fan of rhubarb. I do like strawberry rhubarb but in my opinion just straight rhubarb is better. I developed this roasted rhubarb crumble cookie recipe in hopes that you’d fall in love with rhubarb too, if you aren’t already a lover. Rhubarb has a distinct tart flavor that becomes delicious…

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Comments

  2. Marion Lowings

    Will the cream frosting melt or will it hold it shape? Can one use it for piping as well?

  3. Heidi Pickens

    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

    • Emily Hutchinson

      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!!!!

  7. Elena

    Hi Emily,
    Could you suggest how many servings I should use for 24 cupcakes to figure out the amount of ingredients?
    Thanks,
    Elena

  8. Chelsea Covington

    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 🙂

  9. Christi Zelaya

    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.

  10. Gayla

    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.

  12. JC Gray

    This looks amazing! Will the amount listed Frost more than two 9 in rounds? Thank you so much for posting!

  13. paula

    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!!!

  15. Katrena

    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!

  17. Shannon Stoneback

    Any thoughts on whether I can store this for a few days or need to use within a certain time frame?

  18. Shannon Stoneback

    Hello! I’m curious about making it in advance too!? Does it freeze? Will it stay in the fridge for a day?