Chantilly Cream

Chantilly Cream.jpg

Yield: 4-41/2 cups                                                                     Prep and Cooking Time: 20 minutes


  • 2 cups heavy cream
  • 5 tbsp granulated sugar
  • 1 tbsp vanilla extract


  1. Place metal mixing bowl and whisk attachment in freezer for 15 minutes.
  2. Add the heavy cream, sugar and vanilla and whisk on high speed to create stiff peaks. Viola! It’s done!
  3. Happy Eating!

NOTE: Left over whipped cream can be stored in the refrigerator for up to 10 hours in an air tight container and to reuse just rewhipped for about 10-15 seconds to regain its shape.  Be careful not to over whip or the fat will separate from the liquid creating butter.


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