Here’s my recipe for whipped cream. Actually, it’s technically called Chantilly Cream which might sound fancy but it’s just whipped cream that’s lightly sweetened and flavoured with vanilla. It’s basically the better whipped cream!
BONUS: Learn the easy trick to make stabilised whipped cream so it stays fluffy and perfect for 2 – 3 days, without weeping. Super handy so you can make whipped cream ahead!
Whipped cream
The whipped cream I make “all the time” is actually called Chantilly cream. This is just the proper French name for sweetened whipped cream – as opposed to cream whipped without sugar. It has the same fluffy texture as plain whipped cream but a more luxurious flavour and an elegant satiny sheen. Basically, it’s a classier, tastier version of plain whipped cream!
All the things I use whipped cream for!
So many things! Here are just some ideas:
decorate and fill cakes
pipe onto cupcakes or mini cheesecakes
fill éclairs, profiteroles and apple turnovers
dollop or pipe on fruit
serve with apple pie and other pies, and apple crumble
Stabilising whipped cream (won’t deflate for days!)
Stabilising whipped cream means giving it structure so the whipped cream has a longer shelf life. You know how ordinary whipped cream weeps and deflates overnight? If it’s stabilised, it won’t. It will stay fluffy and hold its piped shape (or in a bowl, ready to be piped) for 2 – 3 days.
Another benefit is that stabilised whipped cream will not squirt out when you take a bite of cream filled éclairs or apple turnovers. Because, don’t you just hate that!?
It tastes the same, has the same fluffy texture and looks the same as ordinary whipped cream. So there’s really no point showing you a photo of stabilised whipped cream – because it looks exactly the same!
How to stabilise WHIPPED cream
There are various methods to stabilise whipped cream. My recipe uses mascarpone which is a genius, thoroughly tested discovery by my French Pastry Chef teacher, Jennifer Pogmore.
Mascarpone is a thick Italian cream with a consistency like cream cheese but a flavour like whipped cream. When whipped with cream, it becomes light and fluffy like whipped cream but it holds its form for much longer than whipped cream.
Unlike other methods of stabilising cream (cornflour/cornstarch, gelatine, pudding mix – ick!), using mascarpone does not alter the flavour or mouthfeel of the whipped cream. It also produces the most reliable result. In contrast, we found that some other methods, like cornflour/cornstarch, produced unreliable results.
Yep, we tested all the common methods. And discarded them all.
Mascarpone is the BEST way to make stabilised cream!
And onwards, to the recipe!
Ingredients
All you need is cream, vanilla and icing sugar (powdered sugar) to make whipped cream (Chantilly Cream). For the stabilised option, you will also need mascarpone cream. Some notes on each of these ingredient is below the photo!
Cream – Heavy / thickened cream, or cream suitable for whipping (the carton should say). Here in Australia, there are also pouring creams which which will not whip. Such creams are clearly labelled as such!
Make sure your cream is fridge cold. Warm cream won’t whip!
Vanilla – For the best flavour, use vanilla beans. Else, in order of preference, vanilla bean paste (which has the little vanilla specks in it), vanilla extract and lastly, vanilla essence (which is the most economical because it is artificial – and tastes as such).
Icing sugar / powdered sugar – This is used to sweeten the cream. It’s finer and lighter than caster sugar (superfine sugar) so it dissolves more easily and adds a slightly more delicate sweetness to the cream compared to ordinary sugar.
However, caster sugar (superfine sugar) can be used in a pinch. The quantity to use is in the recipe.
Mascarpone cream (for stabilised cream option) – This is a very thick, rich Italian cream that has a consistency like softened cream cheese (see video for consistency). Once whipped with ordinary cream, the whipped cream is as light and fluffy as usual and it doesn’t alter the flavour or mouthfeel at all.
But because, unlike whipping cream, it is thicker and “sets” in the fridge, it gives the whipped cream more structure. Meaning when you bite into something like an eclair, the cream does not squirt out the other end (as much!). And if you decorate a cake with the whipped cream it won’t weep and deflate overnight, like ordinary whipped cream.
Australians – do NOT use generic home brands (like Woolworths) as I have experienced problems with them in Tiramisu. They are not “authentic” so they break and become runny when stirred so they won’t firm up again once chilled and therefore won’t stabilise the whipped cream. Use good brands such as:
La Casa Formaggio Mascarpone (Woolworths)
Montefiore Mascarpone Cheese (Coles)
Formaggio Zanetti (Harris Farms)
Latteria Sociale Mantova (Harris Farms, pictured below)
Any from an Italian deli
How to make whipped cream (Chantilly cream(
Whether you are making plain or stabilised whipped cream, the method is the same:
Beat – Put all the ingredients in a bowl and beat on high speed with a handheld electric beater or stand mixer. Move the beater around the bowl and if need be, stop once or twice to scrape down the sides with a rubber spatula.
Fluffy with peaks – Beat for 1 1/2 minutes (for 1 cup of cream) until it becomes fluffy and you have peaks that stand straight upright, as pictured above. The more cream you start with, the longer it will take. As a guide, 2 cups of cream takes about 2 minutes.
Do not beat for ages else you’ll end up with butter! (Really, I’m not kidding. Butter is made from cream – just beat for ages and butter will form!) But before butter, the cream will become chunky and look a bit lumpy.
And that’s it! Ready to spread onto cakes, pipe onto cupcakes or dollop on bowls of fruit!
How to store whipped cream
Plain, non-stabilised whipped cream is best whipped just before serving. It will start to deflate and “melt” a bit after around 1 hour (sooner, on hot days). Having said that though, it is still fine to eat for however long the shelf life of the tub of cream you used is. It’s just that the cream will be deflated!
How to store and use stabilised whipped cream
Stabilised whipped cream will keep for 2 to 3 days in the fridge and will hold its piped form (on, say, cupcakes) or stay fluffy and ready for piping/spreading for 2 days, sometimes 3 days.
Once whipped, do not stir prior to use as it will break the cream and make it runny.
Piped and spread – Stabilised whipped cream can be piped or spread onto cupcakes, cakes etc then refrigerated like that and it will hold its piped form.
Store in whipped form – It can also be stored in whipped form then used on the day of. It depends on what you are making as some desserts are best assembled just prior to serving, like Pavlovas, Strawberries and Cream and fruit topped desserts like Mini Cheesecakes.
For dolloping (on cakes, pies etc): Store in air tight containers in the fridge. Remember, resist the urge to stir prior to use!
For piping: Fill piping bags with stabilised whipped cream. Remove excess air and secure the end with a rubber band. Refrigerate overnight.
Piping tips: If you only have one piping bag, you can put the nozzle in that piping bag then fill with cream. See below for one piping tip for multiple piping bags.
Double-bagging method for piping tips: This is a method to use one piping tip for multiple piping bags of cream (or frosting, for that matter!). Place a nozzle in a piping bag. Then place a cream filled bag inside the nozzle piping bag and pipe away! Then remove the empty bag and repeat with remaining cream-filled piping bags.
TOP TIP: I always store stabilised whipped cream in piping bags. Whether piping into swirls using a piping tip, spreading on cakes, dolloping on pavlova or bowls of fruit, it’s just so much faster to disperse than using spoons! Plus you do not have to resist the urge to stir.
Hope you find the stabilised whipped cream trick handy! These days, I pretty much always stabilise my cream when I use it to decorate cakes and cupcakes because this way I can make ahead, and know that leftovers will be as great as they were when freshly made. It’s been a game-changing tip! – Nagi x
Watch how to make it
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Whipped cream – with stabilised option
Ingredients
Whipped cream
- 1 cup heavy / thickened cream or whipping cream , cold – NOT pouring cream! (Note 1)
- 1/2 cup icing sugar/powdered sugar , sifted (Note 2)
Vanilla flavour – choose ONE (Note 3):
- 1 tsp vanilla extract (my standard) – best economical option
- 1 tsp vanilla bean paste – my most used "good" option
- 1 vanilla pod , seeds scraped (PREMIUM option)
For STABILISED Whipped Cream option (Note 4):
- 1/3 cup mascarpone, fridge cold (40%+ fat, PLEASE GET A REPUTABLE ONE Note 5)
Instructions
- Whip cream – Place the cream, icing sugar, vanilla of choice plus mascarpone (if making stabilised cream). Whip using an electric beater on medium high, moving the beater around the bowl, or until whipped to stiffness you are after. Then it's ready for use!
- Stiffness options – Whip for around 1 1/2 minutes if you want soft peaks (kind of dollops) or 2 minutes for stiff peaks (for piping). See in post for photos of soft vs stiff peaks. If scaling up, it will take longer.
- To use – Fill a piping bag with nozzle of choice and pipe. Spread onto cakes or dollop on a bowl of fruit or onto pies!
Hi Nagi
My stabilised cream didn’t work- it did the night of but next day was like soup
I don’t know why you say that pouring cream doesn’t whip – it absolutely DOES. That’s just false information.
Can confirm that Coles homebrand mascarpone works just fine, too. I think it’d be useful to add to the recipe notes that the quantity of sugar can be reduced or even omitted without affecting the stability of the cream.
Amazing. I can’t stop making your apple turnovers with stabilised cream, very fun to pipe out.
Second time around I used Woolies brand mascarpone and had no issues at all, perfectly stiff. Very keen to try it this on some more desserts. Thanks Nagi
I’ve been baking fairy cakes 5 dozen at a time and freezing them… you know the ones where you have jam under cream then cake wings on top. Well now I’ve seen this amazing Chantilly Cream recipe I’m excited to do this again… but can I FREEZE the finished cake as I did before?
Oh my goodness, this is fabulous. I have been baking for years making Chantilly cream, but without stabilising it with mascarpone. What a difference. The cream lasted for almost a week. Just shows you, you are never too old to learn something new.
Delish! Is this the kind of cream you would serve with scones in Oz?
This is incredible!! It really worked. I used it on your blackforest cake and it survived for almmost a week! Thank you so much Nagi
These look incredible! Haven’t yet made them yet; here in the Mid=west of the U.S. it’s deep winter and seriously cold out so making a recipe featuring the bright juicy mango seems perfect to combat the winter blues. I have a comment and a question- seperately. 1. I’m a Jew and, except for the lo ely mango (and, well, the cream too) this recipe is almost the same as our own soul food called a blintz. These are often times without a flavored filling but using a tastily-doctored cottage cheese-cream cheese combo, sweetened of course, with vanilla and sugar. Soo yummy but also fairly unhealthy— lotsa fat from the cheeses, and the crepes are often pan-fried, not baked! Just thought you’d like to know this. 2. Sadly getting marscapone, which of course would make the best stabilizer to get the cream to hold up, is just kinda outside my budget right now so would I be able to use maybe Ricotta cheese (whole milk derived) with a little cornstarch to thicken, or what about using ‘light’ cream cheese in place?Just checking on it….
Nina, I’m in Canada and the well known Canadian baker, Anna Olson uses a small amount of dried milk powder to stabilize her whipped cream. Check it out online. Hope that helps.
I am making a Lina colada cake which has a whipped cream filling. I need to add a can of well drained crushed pineapple. Your whipped cream recipe says to not stir the whipped cream after whipping. Can I fold in the pineapple after the cream is whipped?
Hi Nagi (and Dozer)! I made Chantilly Cream to top the mini pavs I made for Christmas dessert. I prefer my whipped cream less sweet. How much can I reduce the icing sugar without affecting the consistency and stability of the whipped cream?
Thank you!
Candace
I think this is an error. 1/2 cup of icing sugar 😵💫 I use 1 tablespoon per 300 ml
Nagi, Love all your recipes and cook book (which I bought one for my daughter as well), Have a lovely christmas day!
Just going to pop a cheeky 5 stars on all the recipes of yours I have used this Christmas! Thanks again Nagi you are a Wonder Woman and this website is my happy place.
I am a huge fan of yours but this recipe did not work for me. The whipping cream and mascarpone mixture did not stabilize. I even kept it refrigerated overnight and it was very soft. I don’t know what went wrong but I followed your recipe exactly. Very disappointed.
Hi Lucy! Can I ask what brand of marscapone you used? And did you ensure you used cream for whipping, NOT cream for pouring? Because there are pouring creams that will not whip! 🙂 N x
Hi Nagi,
I used Wholefoods traditional mascarpone. And yes, I used organic heavy whipping cream (Horizon brand). But I whipped the mascarpone straight out of the refrigerator and not at room temperature. Is that why it didn’t work?
Same thing happened to me. It was not at stiff peaks after 2mins. I then increased the amount of marscarpone and did another 2 mins but still was very soft.
Hi Nagi, can I use marscapone cheese that was thawed to the same temperature as the fridge cold cream?
Wondering if anyone has made this and used to put on top of an irish coffee etc.. like the idea of having a stabilised cream ready to float when having a large family gathering, and regular whipped cream normally sinks…. any help or comment appreciated!
Hi Nagi,
I forgot to rate your recipe in my last post, and forgot to ask a question.
Are your recipes converted from cup to metric, or from metric to cup?
It’s helpful to know which is the original as auto-converters are so often wrong so I prefer to do the conversions myself.
Thank you
Has anyone used Woolworths mascarpone in this? I’m in a small regional town and woolies brand is all I can access.
Hi Nagi,
Thank you so much for this recipe. Made it yesterday, and it was lovely (leftover cream still sitting proudly in the fridge). I wanted it to serve with meringue so didn’t want it too sweet. 1 TBS (15 ml) powdered sugar was perfect for me. I will make it for a future sponge cake too and think that 2 TBS might be enough for that, but I’ll taste just before it’s fully whipped in case I need to add more.
I was lucky enough to find some 45% cream, preservative free, so managed to avoid the tasteless, overly preserved 35% whipping cream which is usually the best we get in Toronto. Having now used the 45% cream, I’m hesitant to try the recipe with the 35%, but I’d be interested to know if you or your readers have had success with it as it’s much cheaper than the good stuff.
Thank you for the double-bagging piping advice. I’m nearly 80 and such a great idea never occurred to me. Brilliant!
Hi Vivienne. Greetings from Ottawa!
I just made Chantilly cream with 35% whipping cream and it turned out perfectly! I think you can feel confident giving it a try!
Candace
Thanks, Candace. I will try the 35% next time.
I made it with 35% just now for tomorrow evenings desert and it whipped up beautifully!
Can you use this on a pavlova?
I used it on a pavlova type of dessert: meringue nests filled with chestnut puree and topped with the cream. I make proper pavlovas (with fruit) quite often and am sure this cream will be a great improvement on whipping cream alone (at least the type we get in Canada). I used just 1 TB powdered sugar to counteract the sweetness of the meringue and chestnut, and my family thought it perfect. You could start with 1 TB and taste just before you get to stiff peak stage so you can add more if you wish.
Wish I had read the tip about buying the mascarpone before I purchased woolies brand, now I have to figure out what to do with it, maybe in the béchamel sauce for the cauliflower au gratin.