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Orange Chantilly Cream


  • 12 medium navel oranges
  • 4-1/2 cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 2-1/4 teaspoons orange extract
  • 1/3 cup orange juice


  • 1. Cut a thin slice off the top of each orange. With a grapefruit spoon, scoop out pulp. Invert oranges onto paper towels to drain. Remove and discard membrane from orange pulp; set aside.
  • 2. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in orange juice. Fold in reserved orange pulp. Spoon into orange shells. Cover and refrigerate until serving.

Nutrition Facts

1 each: 418 calories, 33g fat (21g saturated fat), 122mg cholesterol, 35mg sodium, 29g carbohydrate (25g sugars, 3g fiber), 3g protein.


Average Rating:
  • Oct 11, 2014

    My oh my! These are a wonderful and light offering for dessert that even the person who declares they are "full" after the main meal can still partake. They do take a bit of preparation time but once they're in the fridge, you can forget them till you take them out. ***DO cover them to protect the cream in order to keep it soft until serving. Your guests (or family) will be so impressed with these gorgeous orbs of delight!

  • lori827
    Feb 18, 2009

    I made these for dessert on Mother's Day. They took no time at all, but I let my mother think I worked all day on them.

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