Chantilly Cream

coueur creme
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.


  • 1 cup heavy cream

  • ½ 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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