Crème Chantilly

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes


1 cup heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract


Beat whipping cream at high speed with an electric mixer until foamy. Gradually add sugar, beating until soft peaks form. Fold in vanilla.

Tips: To decorate your cake with the chocolate ribbon, work with it one section at a time. Place ribbon, wax paper side down, on working surface as you carefully wrap one end of the ribbon around the cake. Use remaining praline mixture as a crunchy topping on ice cream sundaes, waffles, and pudding cups.


Amy Watts, Cedar Hill, Texas,

Southern Living Cook-Off Cookbook

July 2004
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