This recipe for chantilly cream is from Emily Luchetti's "Classic Stars Desserts."
The Martha Stewart Show, October Fall 2007
Yield Makes about 2 1/4 cups
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon granulated sugar
- 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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