Chantilly cream is my favorite kind of whipped cream. It’s lightly sweet, versatile, and tastes amazing by itself! I use this recipe for all my cake decorating recipes and I hope you enjoy it too!
DISCLAIMER: To help with decorating, I make stabilized chantilly cream — that means I use gelatin to help the cream keep its shape. Feel free to substitute it with agar agar if you’d like!
| Cream Ingredients | Measurements |
| Cold Heavy Whipping Cream | 2 cups |
| Extra Fine Sugar | 1/4 cup |
| Vanilla Extract | 1 teaspoon |
| Gelatin Ingredients | Measurements |
| Gelatin Powder | 1 tablespoon |
| Hot Water | 2 tablespoons |
- Pour the cold heavy whipping cream, vanilla extract, and sugar into your mixing bowl and mix on medium.
2. While the whipping cream is mixing, pour the hot water into a small cup with the gelatin powder in it, mix, and microwave for 10 seconds, fully ensuring that the powder has melted.
3. When the whipping cream has reached a semi-solid consistency, increase the speed to high and slowly pour the hot gelatin mix into it. Because the heavy whipping cream is extremely cold, the gelatin mixture won’t melt it. This is why you use the cream straight out of the fridge.
4. Let everything mix for about 15 seconds and stop when the cream has reached a solid texture.
I recommend using the chantilly cream asap, especially because the gelatin will later cause it to stabilize, making it difficult to decorate with once set. After you decorate a cake/use it as filling, and you let the finished product set in the fridge, the gelatin will help hold the cream in place, giving you that professionally decorated cake look!
I can’t wait to see what you all create with this recipe!
xo
Darling
darling.baby 