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Home » cookie » Chantilly Cream Frosting Recipe

Chantilly Cream Frosting Recipe

September 20, 2017 by Emily Hutchinson

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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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Reader Interactions

Comments

  1. Carleeh

    September 24, 2017 at 1:40 am

    This sounds phenomenal my friend! I have been looking for a light and creamy frosting, not too sweet!
    thanks for sharing

    • Emily Hutchinson

      September 24, 2017 at 3:52 pm

      Oohhh friend, you will love this one. Let me know what you think 🙂

    • Natasha

      November 13, 2019 at 11:10 pm

      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!
      Please visit my website…
      Natasha.my.tupperware.com

  2. Marion Lowings

    October 4, 2017 at 8:13 pm

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

    • Emily Hutchinson

      October 4, 2017 at 10:26 pm

      Hi Marion,
      I have not tried to use it for piping. It is more creamy with the cream cheese and mascarpone cheese.

  3. Heidi Pickens

    October 12, 2017 at 12:30 am

    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

      October 12, 2017 at 12:32 am

      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!!!!

  4. Melissa

    November 20, 2017 at 3:09 pm

    will you share your buttercream frosting?

    • Emily Hutchinson

      November 20, 2017 at 6:26 pm

      I’m hoping to share it soon 🙂

  5. Ginger

    January 25, 2018 at 7:45 pm

    Making this today to put on a lemon cake!

    • Emily Hutchinson

      January 25, 2018 at 8:54 pm

      OMGosh that sounds amazing Ginger!!!

    • Cass Mal

      April 10, 2019 at 6:46 pm

      Where did my question go?

      • Emily Hutchinson

        April 15, 2019 at 6:57 pm

        Which question, did I miss something? I’ve been so busy working on my book that my blog took a back burner. My apologies

  6. Nina

    January 29, 2018 at 5:41 am

    Would love for you to please share your buttercream recipe. Thank you.

    • Emily Hutchinson

      January 29, 2018 at 3:30 pm

      Yes, I hope to be sharing it soon 🙂

  7. Elena

    March 31, 2018 at 5:11 am

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

    • Emily Hutchinson

      March 31, 2018 at 3:55 pm

      Hi Elena,
      One batch should frost 24 cupcakes. If you like lots of frosting I would suggest to go with two batches 😉

  8. Chelsea Covington

    September 24, 2018 at 1:36 pm

    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 🙂

    • Emily Hutchinson

      September 24, 2018 at 11:55 pm

      Yeesssssss your family will love this so much! My husband is ALWAYS requesting this frosting 😉

  9. Christi Zelaya

    September 26, 2018 at 4:11 pm

    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.

    • Emily Hutchinson

      September 26, 2018 at 10:01 pm

      Such a great secret weapon!!!!!!

  10. Gayla

    November 18, 2018 at 2:54 pm

    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.

    • Emily Hutchinson

      December 11, 2018 at 3:36 pm

      Yuuummmm!! That sounds delicious

  11. Cass Mal

    April 10, 2019 at 6:30 pm

    How long does it take to post Buttercream Frosting? Thank you Cass

    • Emily Hutchinson

      April 15, 2019 at 6:56 pm

      I’m unsure of what you are referring to Cass. All my recipes are coming in my book 🙂

  12. JC Gray

    April 21, 2019 at 3:37 pm

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

    • Emily Hutchinson

      April 25, 2019 at 6:07 pm

      Hi JC, the amount listed frosts a little more than two 9 inch rounds I believe 🙂

  13. paula

    July 8, 2019 at 5:31 am

    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!!!

    • Emily Hutchinson

      July 8, 2019 at 7:14 pm

      Oh that’s great Paula, thank you for letting me know. It’s such a delicious recipe 🙂

    • Nicole Carr

      July 20, 2019 at 7:51 am

      Did you just omit the mascarpone? Or did you replace it?

    • Nicole Rene Carr

      July 20, 2019 at 7:53 am

      Did you just omit the mascarpone or replace it?

    • Paula

      May 3, 2020 at 4:08 pm

      Update: it’s delicious on brownies too!!!

  14. Lin

    January 3, 2020 at 4:28 pm

    What’s not to like. Using it for my guava cake! Ummmm!

    • Emily Hutchinson

      January 3, 2020 at 6:49 pm

      It’s the best!!!! Guava cake sounds amazing

  15. Katrena

    June 28, 2020 at 5:21 pm

    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!

    • Emily Hutchinson

      July 15, 2020 at 4:24 am

      That will be so delicious

    • Shannon Stoneback

      May 10, 2021 at 3:45 pm

      Curious about this too! Following!

  16. KT

    July 20, 2020 at 3:56 pm

    Could I use 16 oz of cream cream and 8oz of mascarpone cheese? Thanks

  17. Shannon Stoneback

    May 4, 2021 at 3:41 pm

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

    • Emily Hutchinson

      November 29, 2021 at 4:44 pm

      I would make day of because or day before and store in fridge

  18. Shannon Stoneback

    May 11, 2021 at 10:43 pm

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

    • Emily Hutchinson

      November 29, 2021 at 4:43 pm

      Hi Shannon,
      I’m so sorry that I’m just now seeing this. Fridge yes, freeze no.

  19. Cara

    November 2, 2021 at 7:21 pm

    Has anyone color dyed this frosting?

    • Emily Hutchinson

      November 29, 2021 at 4:34 pm

      I have not color dyed it, I assume a light shade would work just fine.

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