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whipped cream for banana matcha pie
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Stabilized Vanilla Chantilly Cream

A silky, professional-grade stabilized whipped cream made with gelatin and vanilla bean paste. Holds sharp piping lines and stays perfectly structured for days without weeping or deflating.
Prep Time15 minutes
Cook Time5 minutes
Chilling Time5 hours
Total Time5 hours 20 minutes
Course: Dessert, Frosting, Pastry Basics
Cuisine: American, French
Keyword: pipeable whipped cream, stabilized whipped cream, vanilla chantilly cream, whipped cream with gelatin
Servings: 4 cups
Calories: 135kcal

Ingredients

  • 118 g Heavy Cream A
  • 40 g Granulated Sugar (or caster sugar)
  • 5 g Vanilla Bean Paste (or pure vanilla extract)
  • 4 g Gelatin Sheets (or 3.5g Knox powdered gelatin bloomed in 1 tbsp cold water)
  • 308 g Heavy Cream B (ice-cold)
US Customary - Metric

Instructions

Prepare the Gelatin & Cream Base

  • Bloom the Gelatin: Submerge gelatin sheets in ice-cold water for 5 minutes until soft. Gently squeeze out excess water and set aside. (If using Knox powdered gelatin, sprinkle over 1 tbsp cold water and let bloom for 5 minutes).
    soak gelatine sheet
  • Heat Cream (A): In a small saucepan, combine Heavy Cream (A), sugar, and vanilla bean paste. Bring to a gentle boil over medium heat, stirring until the sugar is completely dissolved.
    in the sauce pan, add heavy cream, sugar, vanilla paste
  • Melt Gelatin: Remove the pan from heat. Add the bloomed gelatin directly into the warm cream and whisk until smooth and fully dissolved.
    whipped cream vanilla

Combine & Chill

  • Combine: Pour the hot cream mixture into a heat-safe bowl. Immediately pour in cold Heavy Cream (B) and stir until fully combined.
    combine the two cream
  • Chill: Press plastic wrap directly onto the surface of the cream base to prevent a skin from forming. Refrigerate for at least 5 hours (or overnight) until thoroughly chilled.
    chill cream for 5 hours

Whip & Decorate

  • Whip: Transfer the chilled cream base to a cold mixing bowl. Whisk on medium speed using a hand mixer or stand mixer until medium-to-firm peaks form.
    start whip
  • Decorate: Transfer into a piping bag with your favorite tip and use immediately to frost cakes, pipe borders, or fill pastries.

Nutrition

Serving: 35g | Calories: 135kcal | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 10mg | Sugar: 4g