Homemade Stabilized Whipped Cream (Chantilly Cream)
This homemade stabilized whipped cream recipe (a.k.a. Chantilly cream) is fluffy, creamy and made with simple ingredients you already probably already have on hand in your kitchen. No artificial ingredients like Cool Whip here, just a classic whipped cream stabilized with a bit of gelatin so it stays perfectly thick & pipeable, holding it’s shape long after it’s made. It’s an easy stabilized whipped cream and a recipe you should keep in your back pocket for frosting & layering cakes, or simply decorating desserts.
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I personally use this stabilized whipped cream recipe for everything from using it as well to hold the custard topping on my banana pudding cheesecake to using it as the perfect topping to cradle fresh fruit on my plain cheesecake. The best part is you can make it in minutes with either a stand or a hand mixer!
Key Ingredients
Heavy whipping cream or heavy cream (they’re the same thing). This is the “cream” in this whipped Chantilly cream. The fat molecules in the heavy cream are what allow it to reach a fluffy, thick consistency. Do not attempt to substitute for non-dairy alternatives like coconut milk.
Powdered sugar or confectioners’ sugar. Sweetens the whipped cream but the sugar also helps to stabilize the whipped cream. In addition, most confectioner’s sugars have added anti-caking agents like cornstarch which further help to stabilize the whipped cream.
Unflavored gelatin. The main stabilizing ingredient in this whipped cream. The gelatin binds with water molecules and this bond becomes stronger as the mixture cools giving a firm whipped cream that you can use for piping or filling and layering cakes!
Flavoring. Opt for vanilla extract for a plain whipped cream but you can also use almond extract or fruit extracts like strawberry or lemon for more flavor options.
Stabilized Whipped Cream vs Regular Whipped Cream – Whats the difference?
When heavy cream is whipped air bubbles form. As the heavy cream continues to be whipped the protective layer of the fat molecules is stripped away allowing them to fuse. This fusion forms an emulsion and keeps the air bubbles in place! The more vigorous the whipping action, the more air bubbles form making the heavy cream thicker and increasing the volume.
On it’s own, plain whipped cream will only hold its voluminous whipped shape below a certain temperature. Since the fat in heavy cream is naturally a liquid at room temperature, as the ambient temperature increases or as it is exposed to friction (from handling or piping) the fat molecules in the heavy cream begin to separate from each other again. This it what causes plain whipped cream to melt and deflate shortly after piping.
With a stabilized whipped cream an additional ingredient is added to prevent the whipped cream from immediately melting at warmer temperatures or at least raise the threshold temperature at which the whipped cream will begin to lose its structure and melt.
What can you use to stabilize whipped cream
- Gelatin. Gelatin is the option used in this recipe. The gelatin is “bloomed” in cold water then melted. Once it is incorporated in the whipped cream and it begins to cool it binds firmly to the water molecules, suspending the heavy cream with the air bubbles. Gelatin melts as a much higher temperature than ambient temperature so it results in a whipped cream that is stable enough for piping and layering cakes.
- Mascarpone. This is a soft cheese that is high in fat. As more fat is incorporated into whipped cream it becomes more stable. The fat in the mascarpone coats the water molecules completely as it is whipped. Since mascarpone is a solid at room temperature it remains stable. This mascarpone stabilized whipped cream is the same kind of whipped cream used in Whole Food’s berry Chantilly cake and in this honey lemon layer cake.
- Thickening agents like cornstarch, vanilla pudding mix or even powdered milk. The more viscous something is, the more easily it holds it’s shape once whipped. This is why icing sugar (powdered sugar) offers some stabilizing ability. The thickeners tend to work by absorbing water and binding them.
- Chocolate. Like mascarpone, chocolate has a high fat content. In addition it is quite firm at room temperature. If you would like a chocolate-flavored whipped cream opt for chocolate as your stabilizing agent. It will also give a more pleasant flavor than incorporating plain cocoa powder.
Why use Stabilized Whipped Cream?
Well, it’s in the name – stabilized whipped cream allows the whipped cream keep its shape long after it has been whipped so you can use it for piping decorations on cakes, cupcakes and cheesecakes as well as stacking and layering cakes. Without a stabilizing agent the air bubbles dissipate and the whipped cream becomes a liquid again.
It’s less likely to be over-whipped. When cream is over-whipped the fat content starts to degrade causing the air to escape. This happens as the cream starts to heat up because of the constant friction with the whisk. This heat from the friction is slight and barely perceptible by touch but it affects the integrity of the whipped cream. With gelatin added as a stabilizing ingredient, a higher temperature is needed to degrade the whipped cream so over whipping it would almost have to be intentional!
How to Make the Perfect Stabilized Whipped Cream
Step 1. Add cold water to a small microwave-safe bowl and sprinkle the powdered unflavored gelatin on top. Allow it to bloom for 2-5 minutes. There should be no dry spots when it is ready.
Step 2. While the gelatin blooms add the cold heavy cream to the mixing bowl of a stand mixer affixed with a whisk attachment. A handheld electric mixer will also work for this recipe. Whip on high speed until soft peaks form then stop the mixer. At soft peaks the whipped cream peak should flop over easily like a Santa’s hat once the whisk is inverted.
Be sure not to whip the heavy cream to stiff peaks as the gelatin with not incorporate smoothly.
Step 3. Microwave the bloomed gelatin mixture for 5-7 seconds just until it is liquid. Do not heat it for more than 10 seconds. Swirl the bowl gently to mix the gelatin, ensuring that the heat is evenly dispersed.
Step 4. Turn the stand mixer back on to high speed then slowly pour in the melted gelatin mixer. Continue to whip until stiff peaks form. For best results try to aim for the whipped cream and avoid pouring it down the sides of the bowl. Gelatin cools quickly and it can set on the sides of the bowl before it has an opportunity to incorporate into the whipped cream.
Step 5. Transfer the stabilized whipped cream to a piping bag with your favorite piping tip and use as desired. This whipped cream is best made right before use as reshaping it will not yield the same smooth texture.
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Equipment
Ingredients
- 8 oz heavy whipping cream 226mL or 1 cup
- 3½ oz powdered sugar 100 grams or ¾ cup
- 1½ tsp unflavored powdered gelatin
- 2 TBSP cold water
- vanilla bean paste or other flavoring
Instructions
- Add cold water to a small microwave-safe bowl and sprinkle the powdered unflavored gelatin on top. Allow it to bloom for 2-5 minutes. There should be no dry spots when it is ready.
- While the gelatin blooms add the cold heavy cream to the bowl of a stand mixer affixed with a whisk attachment. Whip on high speed until soft peaks form then stop the mixer. At soft peaks the whipped cream peak should flop over easily like a Santa’s hat once the whisk is inverted.
- Be sure not to whip the heavy cream to stiff peaks as the gelatin with not incorporate smoothly.
- Microwave the bloomed gelatin mixture for 5-7 seconds just until it is liquid. Do not heat it for more than 10 seconds. Swirl the bowl gently to mix the gelatin, ensuring that the heat is evenly dispersed.
- Turn the stand mixer back on to high speed then slowly pour in the melted gelatin mixture. Continue to whip until stiff peaks form.
- Transfer the stabilized whipped cream to a piping bag with your favorite piping tip and use immediately as desired.
Notes
- This whipped cream is best made right before use since it starts to sets as soon it is not being worked in a mixer or a piping bag.
- For best results try to aim for the whipped cream and avoid pouring it down the sides of the bowl. Gelatin cools quickly and it can set on the sides of the bowl before it has an opportunity to incorporate into the whipped cream.
