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Chantilly Cream Recipe

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This recipe for Chantilly Cream is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup cold heavy cream
2 Tbsps. powdered sugar
1 tsp. vanilla extract or paste
Directions:
Directions:
Put the cold cream, powdered sugar, and vanilla in a deep measuring cup.
Sift sugar if lumpy.
Beat on medium speed.
Continue beating until you see trail marks, about 2-3 minutes or so.
Lower the speed of beaters and continue until the cream stands in stiff peaks.
Once you see that stop beating.
Chantilly cream is ready to pipe or plop onto your dessert.
You can refrigerate it tightly covered for up to 2 days.
Makes: 2 cups

NOTE:
It is better to whip the cream the day you want to use it, being careful not to over whip it.
Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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