Chantilly Cream

This recipe for chantilly cream is from Emily Luchetti's "Classic Stars Desserts."

  • Yield: Makes about 2 1/4 cups
Chantilly Cream

Source: The Martha Stewart Show, October Fall 2007


  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon granulated sugar


  1. Put cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. Cover and refrigerate until serving.


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