Stabilised Chantilly Cream
Stabilised Chantilly Cream
Ingredients
- 2 cups heavy cream, cold
- 1/2 cup mascarpone cheese, cold
- 1/4 cup powdered sugar, optional
- 1 teaspoon vanilla bean paste, or seeds from 1 real vanilla bean
Instructions
- 1
Pour the cold heavy cream into a large mixing bowl.
⏱️ 1 min
- 2
Add the cold mascarpone cheese to the cream in the bowl. The mascarpone cheese is key to stabilizing the cream.
⏱️ 1 min
- 3
If desired, add the powdered sugar to the mixture. This is an optional ingredient for sweetness.
⏱️ 1 min
- 4
Add the vanilla bean paste. Alternatively, if using a real vanilla bean, carefully scrape the seeds from the pod and add them to the mixture.
⏱️ 1 min
- 5
Using a hand mixer (or stand mixer with a whisk attachment), begin to whip the mixture on medium-high speed until soft peaks form. This will take a few minutes.
⏱️ 3 min
- 6
Continue whipping the mixture until stiff peaks are achieved. The cream should be thick and hold its shape when the beater is lifted.
⏱️ 2 min
- 7
Periodically scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are thoroughly incorporated and whipped evenly.
⏱️ 1 min
- 8
The resulting stabilised Chantilly cream is thick, stable, and holds its shape exceptionally well. It can be used immediately or stored. If making ahead, transfer the cream to a piping bag or airtight container and refrigerate overnight.
Kitchen Tools
Nutrition Facts (per serving)
Stabilised Chantilly Cream
- 2 cups heavy cream, cold
- 1/2 cup mascarpone cheese, cold
- 1/4 cup powdered sugar, optional
- 1 teaspoon vanilla bean paste, or seeds from 1 real vanilla bean
Instructions
- 1
Pour the cold heavy cream into a large mixing bowl.
⏱️ 1 min - 2
Add the cold mascarpone cheese to the cream in the bowl. The mascarpone cheese is key to stabilizing the cream.
⏱️ 1 min - 3
If desired, add the powdered sugar to the mixture. This is an optional ingredient for sweetness.
⏱️ 1 min - 4
Add the vanilla bean paste. Alternatively, if using a real vanilla bean, carefully scrape the seeds from the pod and add them to the mixture.
⏱️ 1 min - 5
Using a hand mixer (or stand mixer with a whisk attachment), begin to whip the mixture on medium-high speed until soft peaks form. This will take a few minutes.
⏱️ 3 min - 6
Continue whipping the mixture until stiff peaks are achieved. The cream should be thick and hold its shape when the beater is lifted.
⏱️ 2 min - 7
Periodically scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are thoroughly incorporated and whipped evenly.
⏱️ 1 min - 8
The resulting stabilised Chantilly cream is thick, stable, and holds its shape exceptionally well. It can be used immediately or stored. If making ahead, transfer the cream to a piping bag or airtight container and refrigerate overnight.