Homemade Chantilly Cake Frosting
A light, silky frosting that holds beautifully on any cake, blending the sweetness of condensed milk with the airiness of stabilized whipped cream. Ready in minutes, it gives your homemade cakes a professional finish perfect for piping, layering, or covering. A must-have recipe for every home baker.
🛒 Ingredients
1 servings
- 200 ml heavy whipping cream (min. 30% fat), very cold
- 4 tablespoons sweetened condensed milk
- 1 teaspoon unflavored powdered gelatin
- 1 tablespoon cold water
- 1 teaspoon pure vanilla extract
🛍️ Recommended tools
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Directions
- 1
Pour the cold water into a small bowl and sprinkle the gelatin over it. Let it bloom for 5 minutes, then microwave for 10 seconds, stirring until fully dissolved. Set aside to cool to room temperature.
- 2
Chill your mixing bowl and whisk attachments in the freezer for 10 minutes. Beat the cold heavy cream at high speed until stiff peaks form.
- 3
Gently fold in the sweetened condensed milk and vanilla extract using a rubber spatula, using slow circular motions to keep the cream airy.
- 4
With the mixer on low, drizzle in the cooled gelatin while mixing until fully incorporated. The frosting should be smooth, fluffy, and hold its shape. Use immediately or refrigerate for 15 minutes before decorating.
💡 Chef's Tip
Double the gelatin in warm weather for extra stability. This frosting stores well in the fridge for up to 48 hours, covered with plastic wrap. Add food coloring for festive designs.
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