Whipped cream is already magic. It’s soft, airy, a little messy, and basically turns any dessert into a party. But sometimes it just won’t behave. It weeps, it collapses, it gives up on you right when you need it most. That’s where stabilised Chantilly cream comes in. Same dreamy whipped cream, same sweet vanilla vibe, just built to last.
This isn’t about making it heavy or weird. It’s still light as a cloud and melts in your mouth. The only difference is that it holds its shape. Pipe it, swirl it, pile it high on cakes, fill pastries, spoon it on fruit. It stays pretty and proud instead of sliding off like a sad puddle.
The trick is simple. A little stabiliser gives the cream backbone without ruining its soul. It means you can make it ahead of time, use it in layered desserts, or serve it outside without panicking. It’s whipped cream that’s got your back.
So go on. Whip it, sweeten it, stabilise it. You’ll never look at regular whipped cream the same way again.
Ingredients
260 ml Thickened Cream, Whipping Cream (1 cup + 1 tbsp)
½ Vanilla Bean, Or Substitute 8 ml Vanilla Extract (½ tbsp)
In a mixing bowl, combine the cream and vanilla bean scrapings (or vanilla extract).
Begin mixing with a hand mixer on medium speed for 1 minute.
Gradually add in the icing sugar. Increase to high speed and whip until soft peaks form, about 2 minutes.
(Optional) To stabilize the cream, sprinkle the gelatin powder over the cold water. Let stand for 5 minutes.
After 5 minutes, microwave the gelatin mixture for 10 seconds until liquid again.
Add the gelatin to the cream and fold it through. Continue whipping with the hand mixer until stiff peaks form, 2–4 minutes.
Transfer the Chantilly cream to a piping bag and use as required.
Recipe Note
If you do not wish to use gelatin or stabilise the cream, that's fine. Omit the gelatin and continue the process as normal. Keep in mind, if you plan to use it later, it may melt.
Chantilly Cream | Stabilised Whipped Cream
Rated 5.0 stars by 1 users
Author:
Kane Bergman
Servings
400g
Prep Time
5 minutes
Whipped cream is already magic. It’s soft, airy, a little messy, and basically turns any dessert into a party. But sometimes it just won’t behave. It weeps, it collapses, it gives up on you right when you need it most. That’s where stabilised Chantilly cream comes in. Same dreamy whipped cream, same sweet vanilla vibe, just built to last.
This isn’t about making it heavy or weird. It’s still light as a cloud and melts in your mouth. The only difference is that it holds its shape. Pipe it, swirl it, pile it high on cakes, fill pastries, spoon it on fruit. It stays pretty and proud instead of sliding off like a sad puddle.
The trick is simple. A little stabiliser gives the cream backbone without ruining its soul. It means you can make it ahead of time, use it in layered desserts, or serve it outside without panicking. It’s whipped cream that’s got your back.
So go on. Whip it, sweeten it, stabilise it. You’ll never look at regular whipped cream the same way again.
Ingredients
260 ml Thickened Cream, Whipping Cream (1 cup + 1 tbsp)
Directions
In a mixing bowl, combine the cream and vanilla bean scrapings (or vanilla extract).
Recipe Note
If you do not wish to use gelatin or stabilise the cream, that's fine. Omit the gelatin and continue the process as normal. Keep in mind, if you plan to use it later, it may melt.
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