Return to Content

Chantilly Cream

Chantilly Cream
0 votes, 0.00 avg. rating (0% score)
by in Jan 1982

Ingredients:

  • 1 pint heavy cream
  • 2 tablespoons confectioner's sugar
  • 1 tablespoon cognac

Instructions:

Whip cream until very thick and add sugar and flavoring. Spread on cake or use a pastry bag with a fluted tube and your imagination.

Updated Wednesday, October 27th, 2010

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 65 Best Summer Events
  • The Elusive Promise of the Maine Tides
  • The Easiest Clambake You'll Ever Make
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111