Stable Chantilly (No Gelatin)

Serves 1
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Directions

  1. 1Add the cream to a bowl with vanilla, milk powder, and condensed milk.
  2. 2Combine all ingredients cold in a mixing bowl.
  3. 3Whip on medium speed.
  4. 4Stop whipping at medium peaks (when it holds shape but is still smooth, not grainy).
  5. 5Rest for 20-30 minutes in the fridge, then re-whip lightly for clean piping (optional but recommended).

Ingredients

  • 500 g heavy cream (35%), very cold
  • 100 g sweetened condensed milk
  • 30 g milk powder
  • 5 g vanilla bean (scrapped and seeded)
  • 1 pinch salt

Equipment

bowlmixer

Tips

  • Do not over-whip as milk powder will make it tighten fast.
  • Rest the chantilly for 20-30 minutes in the fridge after whipping, then re-whip lightly for clean piping.
  • Avoid using low-fat cream as it won't hold.
  • Do not add liquid like juice or alcohol as it breaks the structure.