Skip to main content
Epicurious
Cookbooks

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
Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.