Whipped Crème Chantilly

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 230 g / 8.11 oz heavy cream
  • 20 g / .71 oz confectioners’ sugar


  1. Whip the cream and sugar on high speed to a stiff peak.
  2. Reserve refrigerated. Keep it in the bowl it was whipped in, because it might be necessary to re-whip it several times during service.