Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
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Chantilly Cream or Stabilized Whipped Cream
Cookbook
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
This recipe serves 24.
71 kcal
1 % daily value
0 % daily value
3 % daily value
15 mg
1 mg
0 g
1 g
0 g
1 g
27 mg
8 mg
5 g
7 g
0 % daily value
