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Chantilly Cream

Recipe information

  • Yield

    makes 1 quart

Ingredients

1/2 cup heavy cream, cold
1 tablespoon confectioners’ sugar

Preparation

  1. Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Whisk the cream in the chilled bowl until it begins to foam and thicken up. Add the sugar and continue to beat until the cream just holds soft peaks. Do not overwhip. Feel free to use an immersion blender with the whisk attachment or a handheld electric mixer if you don’t want to whip by hand.

Michael's Genuine Food
TagsFrostingDessertDipFrenchEuropeanGluten FreeNut FreeEasyQuick5 Ingredients or FewerNo-CookBlenderElectric MixerCookbooks
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