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Chantilly Cream or Stabilized Whipped Cream

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: 3¾ cups, enough to top 24 cupcakes

Ingredients

  • 2 cups heavy cream, chilled
  • 3 to 4 teaspoons confectioners’ sugar
  • 2 teaspoons pure vanilla extract

Directions

Place the heavy cream in a chilled mixing bowl or the chilled bowl of a standing mixer.

Using a hand-held mixer or a standing mixer fitted with a whisk attachment, beat on medium speed until the cream is almost doubled in volume and holds a soft peak.


© 2005 Sara Neumeier
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 24.

71kcal (4%)
13mg (1%)
0mg (0%)
82mcg RAE (3%)
15mg
1mg
0g
1g
0g
1g
27mg (9%)
8mg (0%)
5g (23%)
7g (11%)
0mg (0%)
 

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