# Stable Chantilly (No Gelatin)

A gelatin-free Chantilly that holds its shape for up to three days, achieved by building stability with fat, sugar, and milk solids.

- Cuisine: French
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- mixer

## 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.

## Source

- Original video: https://www.facebook.com/share/r/1FmNAaPDsX/
- Recipe page: https://www.cliprecipe.com/recipe/158b1a7f-a470-4a2c-bf8b-d3c4725bb19c
- Extracted: 2026-05-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt