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.

This Chantilly cream frosting recipe that is sure to wow any of your friends and family. I displayed my husbands birthday cake on a rustic stump and added some fresh fruit in my vintage Jadeite cup and butter dish. 

Chantilly Cream Frosting

Print Recipe

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.

• Cuisinedesserts

Chantilly Cream Frosting Print Recipe 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. Cuisinedesserts

Ingredients

• 1 stick Salted butter at room temperature
• 1 16oz Mascarpone cheese at room temperature
• 1 8oz Cream cheese at room temperature
• 3 cups confectioner's sugar
• 1 cup Heavy whipping cream whipped
• 1 tsp vanilla extract

Servings:

Instructions

1. 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.
2. In a separate bowl, whip your whipping cream and vanilla extract. Whip until stiff peaks form in the whipping cream. Do not over whip your whipping cream. I used a hand mixer for this step.
3. 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.
4. If not using immediately, refrigerate in a closed container and remove 5 to 10 minutes before frosting your cake of cupcakes.

Recipe 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

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