Perfectly stabilized Chantilly Whipped Cream using a new and innovative yet all-natural and incredibly easy no-fuss method to create a delightful sweetened whipped cream that keeps from weeping and losing its shape as well as staying fluffy with a creamy texture. Ideal for frosting cakes and layering or topping desserts in advance to be refrigerated and served later.
- 2 cups (480 ml) chilled heavy cream, very cold
- 1½ teaspoons (7.5 ml) pure vanilla extract
- 6 to 8 tablespoons (45 to 60 g) pure cane confectioners’ sugar
- 1 tablespoon (8.5 g) nonfat dry milk powder
- ¼ teaspoon (.7 g) guar gum
- Pinch of fine-grain sea salt, optional
While mixer bowl and whisk attachment from stand mixer, or mixing bowl and beaters from handheld mixer, chill in the freezer for 10 minutes, or the refrigerator for 20 to 30 minutes, measure out and whisk together the dry ingredients until well blended—the sugar, dry milk powder, guar gum and, if using, sea salt. Cover and set aside.
Using an electric stand mixer, set chilled mixer bowl and whisk attachment into place. If using a handheld mixer, set up chilled bowl on work surface and insert beaters into mixer.
Immediately, remove well chilled heavy cream from refrigerator and pour into chilled bowl. Working quickly, add the vanilla extract and begin to whip the cream on low and then medium to medium-high speed until slightly thickened and frothy. This will happen very quickly.
With the mixer on low speed, gradually add the sugar mixture and continue to beat until well blended. Increase mixer speed to medium and then high speed to reach firm or stiff peak stage without over-mixing. When the whisk or beaters are raised, and the peaks stand straight up, the stiff peak stage has been reached.
The Stabilized Chantilly Whipped Cream can now be used for filling, layering and/or topping your favorite desserts.
Yield: Makes about 4 cups (960 ml); enough to modestly fill and frost a 9-inch (23 cm) two layer cake, or 8-inch (20 cm) three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
Chill mixer bowl or mixing bowl and whisk attachment of stand mixer or beaters of handheld mixer in the freezer for about 20 to 30 minutes before making whipped cream.
While mixer bowl or mixing bowl and whisk or beaters chill in the freezer, measure out and whisk together dry ingredients.
Whisk the dry ingredients until well blended to prevent any sticky globs of guar gum forming in whipped cream.
Use only well-chilled high-quality heavy cream or heavy whipping cream with 36% butterfat or higher for best results. Remove from refrigerator just before preparing whipped cream.
Do not over-whip the whipped cream (past the medium to stiff peak stage) as it has a natural tendency to become grainy. If over-whipped, the whipped cream will turn into a mixture resembling a sweetened butter.
For Vanilla-Almond Stabilized Chantilly Whipped Cream: Add ⅛ to ¼ teaspoon (.63 to 1.25 ml) pure almond extract, or to taste.
For Stabilized Lightly Sweetened Whipped Cream: Simply reduce confectioners’ sugar to 4 tablespoons or ¼ cup (30 g).
For Stabilized Unsweetened Whipped Cream: Simply omit the confectioners’ sugar. This is ideal for savory applications such as adorning soup.
Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.
For this recipe, we highly recommend Organic Valley® Organic Heavy Whipping Cream, Nielsen-Massey® Organic Pure Vanilla Extract, Nielsen-Massey® Pure Almond Extract (if following recipe variation), 365 Everyday Organic Powdered Sugar by Whole Foods Market® (a pure cane organic confectioners’ sugar, corn-free and made with organic tapioca starch), Now Foods® Certified Organic Nonfat Dry Milk Powder, Now Foods® 100% Pure Guar Gum and Fine-Grain Sea Salt by Eden Foods®.
Original Recipe Source: WickedGoodKitchen.com
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