Whipped Cream (Chantilly Cream)

Name: Whipped Cream (Chantilly Cream)
Ingredients: 250 ml Heavy whipping cream (chilled); 2–3 tbsp Powdered sugar; 1 tsp Vanilla extract; 1/2 tsp gelatin + 1 tbsp water Gelatin or stabilizer (optional for stability)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesWhippedCreamChantillyFromScratchDessertToppingLightFluffyHomemade

Nutrition (per serving)

200Calories

1 gProtein

8 gCarbs

18 gFat

6 gSugar

20 mgSalt

Ingredients

250 ml Heavy whipping cream (chilled)
2–3 tbsp Powdered sugar
1 tsp Vanilla extract
1/2 tsp gelatin + 1 tbsp water Gelatin or stabilizer (optional for stability)

Method

Chill bowl & beaters/whisk in freezer 15–20 min (helps cream whip faster and hold peaks).
Optional stabilizer: bloom gelatin in cold water 5 min → microwave 10 sec until dissolved → cool slightly.
Pour chilled cream into cold bowl → beat on medium-low with electric mixer or whisk until frothy (≈1 min).
Add powdered sugar + vanilla → increase to medium-high → beat until soft peaks form (cream clings to beater but falls back, ≈2–3 min).
For stiff peaks: continue beating until peaks hold shape but are not grainy (over-beating makes butter).
If using stabilizer: drizzle cooled gelatin into cream while beating on low at soft peak stage → beat to desired stiffness.
Use immediately for topping cakes, pies, fruits, or hot drinks.
Store in fridge up to 2 days (may deflate — re-whip lightly). Makes about 500 ml whipped.