Group · Dairy
Chantilly cream
Chantilly cream is sweetened, vanilla-flavoured whipped cream. The name is protected by custom: a true chantilly contains at least 30% fat and sugar, nothing else. The cans sold in shops often add stabilisers and propellant gas.
In terms of nutrition facts, from a UHT can: 305 kcal per 100 g, with 28.2 g of fat of which 18.9 g is saturated, and 10.6 g of carbohydrate of which 10.4 g is sugars. It provides 101 mg of calcium and 188 µg of vitamin A per 100 g, with almost no salt.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 305 kcal |
| Kilojoules | 1260 kJ |
| Protein | 2,1 g |
| Carbohydrate | 10,6 g |
| Fat | 28,2 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin A188 µg24 %
- Phosphorus89 mg13 %
- Calcium101 mg13 %
- Vitamin B120,29 µg12 %
- Vitamin D0,4 µg8 %
- Potassium147 mg7 %
- Iodine11 µg7 %
- Omega-3 ALA0,11 g6 %
See the other 14 nutrients
- Vitamin E0,64 mg5 %
- Vitamin B50,31 mg5 %
- Omega-6 LA0,48 g5 %
- Vitamin B20,07 mg5 %
- Zinc0,37 mg4 %
- Vitamin B10,04 mg3 %
- Magnesium11 mg3 %
- Vitamin B60,04 mg3 %
- Vitamin K11,9 µg3 %
- Vitamin B93 µg2 %
- Copper0,01 mg1 %
- Vitamin B30,07 mg0 %
- Iron0,05 mg0 %
- Manganese0 mg0 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Bring it back to what you actually use. A nice swirl weighs 15 g, or 46 kcal. On a dessert, the chantilly is never the problem: the problem is what it sits on.
But it is very airy, and that misleads. A can delivers a considerable volume for very little weight. On a generously topped waffle, you easily reach 50 g, or 153 kcal, twice what you think.
Homemade, it is better and less sweet. Very cold whole cream and a spoonful of sugar: you control the sweetness, which is almost always excessive in the industrial versions.
18.9 g of saturated fat per 100 g. It is a dairy fat, to be counted as such in the day’s total. A beaten fromage frais or Greek yoghurt gives a creamy texture for three to eight times less fat.
The can must not be frozen or turned upside down. Held head down, the gas escapes without the cream. And a thawed chantilly never recovers: it collapses into liquid.