Chantilly Cream
Whip cream with electic mixer until soft peaks form. Add icing sugar and brandy. Beat till just stiff. Fold in egg white gently, but thoroughly.
Utensils
IngredientQuantityMeasureComments
Cream1cup 250mlwhipping
Icing Sugar2Tbs 15ml
brandy1tsp 5mlapricot, peach (optional)
egg whites1stiffly beaten

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