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
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.