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
Ingredient Quantity Measure Comments
Cream 1 cup 250ml whipping
Icing Sugar 2 Tbs 15ml
brandy 1 tsp 5ml apricot, peach (optional)
egg whites 1 stiffly beaten