Creme Chantilly

By Marian Burros

Published October 25, 1986

Total Time
5 minutes, plus refrigeration
Rating
4(14)
Comments
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Featured in: THE NEW FORMALITY; Apres Opera

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Ingredients

Yield:3 cups

  • 2 cups heavy cream

  • ¼ cup confectioners' sugar

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 90 milligrams cholesterol; 289 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 18 grams saturated fat; 29 grams fat; 1 gram trans fat; 22 milligrams sodium; 2 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, beat the cream until it starts to thicken.

  2. Step 2

    Gradually add the sugar, beating constantly, just until the cream holds a stiff peak. Refrigerate until ready to use.

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Ratings

4 out of 5
14 user ratings
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Comments

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Kelly

I added some vanilla extract also and it was DELICIOUS!!!!!

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