Chantilly Cream

Name: Chantilly Cream
Yield: makes 1 quart
Ingredients: 1/2 cup heavy cream, cold; 1 tablespoon confectioners’ sugar

December 9, 2011

Recipe information

1/2 cup heavy cream, cold

1 tablespoon confectioners’ sugar

Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Whisk the cream in the chilled bowl until it begins to foam and thicken up. Add the sugar and continue to beat until the cream just holds soft peaks. Do not overwhip. Feel free to use an immersion blender with the whisk attachment or a handheld electric mixer if you don’t want to whip by hand.

Michael's Genuine Food

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

A slow-simmering, comforting braise delivering healing to both body and soul.

Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.