All images & content are copyright protected. DO NOT use images without prior permission. To republish recipe, link back and use proper attribution such as “adapted from HeDoesXrayIDoFood.com”. Thank you.
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.)
Try this atop my Almond Scented Summer Strawberry Filled Cupcakes, or as the simple filling and frosting to my decadent (Light) Black Forest Cake, less than 1/2 the Calories than the Average Recipe!
The unflavored gelatin (not jello) gives the cream 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! I bed you didn’t know you’ve been making a French pastry staple all these years when whipping together heavy cream, powdered sugar, and vanilla. Impress your friends with this fluffy cream AND a French name!
No Gummy Clumps Allowed
My method couldn’t be easier to master for someone who has never worked with gelatin or even made whipped cream. Tempering the warm gelatin with a bit of cream before adding it to your cold cream whipped to soft peaks makes it near fool proof. If it makes it to your cake (I usually end up eating half of it before that point) you’ll see the difference in how it holds up!
It is really important to have all of your ingredients measured, sifted, and ready nearby as this goes very quickly. That includes having your mixer plugged in and ready to go.
Surprisingly Simple Stabilized Whipped Cream Method, Crème Chantilly
Makes 3 cups
- 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)
- In a small saucepan, stir together the gelatin and cold water; let stand until thick, it should only take about 30 seconds.
- Place over low heat stirring constantly, just until the gelatin dissolves. Again this will take less than a minute.
- Remove from the heat and temper the gelatin by immediately stirring in 2 tbsp of the cold heavy cream you’ve already measured out.
- 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.