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Chantilly Cream
Course
Dessert
Cuisine
French
Keyword
Culinary 3, Custards, Pastry
Ingredients
1
cup
heavy cream
3
tablespoons
confectioners' sugar
sifted
1
teaspoon
clear vanilla extract
Instructions
Lightly beat the cream in a chilled stainless steel bowl with a large balloon whisk until it begins to thicken.
Add the sugar and vanilla extract and continue to beat until the cream is very stiff and stands in firm peaks when it is lifted from the bowl.
Refrigerate until ready to use.