Food & Cooking Recipes Dessert & Treats Recipes Chantilly Cream 3.2 (279) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 10, 2023 Print Rate It Share Share Tweet Pin Email Yield: Makes about 2 1/4 cups Next time you make sweetened whipped cream, call it Chantilly cream or crème Chantilly. This three-ingredient recipe calls for adding vanilla and a touch of granulated sugar to heavy cream before it's whipped. This recipe, from renowned pastry chef Emily Luchetti, uses an electric mixer, but you can use a balloon whisk if you prefer. Ingredients 1 cup heavy cream ½ teaspoon vanilla extract 1 tablespoon granulated sugar Directions 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. Rate it Print