Surprisingly Simple Stabilized Whipped Cream Method, Crème Chantilly

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Stabilized Whipped Cream is a great method/recipe to have in your repertoire because it is a very versatile medium for different flavorings. It can be used to top cakes & cupcakes, be folded into a sort of pastry cream to make “Crème Diplomat” or other creams, or as its used in my house…to eat with a spoon. (I know, I know. Moderation is everything. But sometimes I just can’t control myself.)

The unflavored gelatin (not jello) gives it structure to avoid melting or weeping, without imparting any flavor whatsoever, so don’t worry about it tasting any different from your usual Crème Chantilly. Crème Chantilly? Yes, you didn’t even know that you were making a french pastry staple all these years when you whipped together heavy cream, powdered sugar, and vanilla extract. So impress your friends with this fluffy cream AND a french name!

My method couldn’t be easier to master for someone who has never worked with gelatin before. Tempering the warm gelatin with a bit of cream before adding it to your cold soft peaks makes it near fool proof. If it makes it to your cake (I say “if” because I usually end up eating half of it before that point) you’ll see the difference in how it holds up!

Stabilized Whipped Cream Method, Makes 3 cups Crème Chantilly

It is really important to have all of your ingredients measured, sifted, and ready to go as this goes very quickly. Also have your mixer plugged in and ready to go.


  •  1.5 teaspoon unflavored gelatin
  • 2 tbsp cold water
  • 1.5 cup COLD heavy whipping cream (organic tastes better, trust me)
  • 1/4-1 tsp flavoring of your choice, almond or vanilla are my favorite
  • 1/4 cup + 2 tbsp powdered sugar (6 tbsp)


  1. In a small saucepan, stir together the gelatin and cold water; let stand until thick, it should only take about 30 seconds.
  2. Place over low heat stirring constantly, just until the gelatin dissolves. Again this will take less than a minute.
  3. Remove from the heat and temper the gelatin by immediately stirring in 2 tbsp of the cold heavy cream you’ve already measured out.
  4. In the bowl of a stand mixer, or in a large bowl with a hand mixer, whip the cream and powdered sugar, and flavoring of choice to soft peaks. While now continuing to whip, slowly drip in the gelatin mixture. Whip to stiff peaks and keep refrigerated when not serving or eating.

Try this with my Almond Scented Summer Strawberry Filled Cupcakes or Light Black Forest Cake, less than 1/2 the calories.

2 thoughts on “Surprisingly Simple Stabilized Whipped Cream Method, Crème Chantilly

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