Chantilly Cream Creme Chantilly

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This is the classic, simple, sweetened whipped cream. I think it's the first thing i ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy dessert. Recipe can be doubled, tripled, quadrupled - just however much you need -keep the proportions of sugar and vanilla. You can use a liqueur instead of vanilla. It is easiest to make when the cream is very, very cold.

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Steps

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Combine all ingredients.

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Using a hand whisk or electric whisk , beat the cream in a stainless steel or glass or china bowl.

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It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.

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Once the cream is whipped , cover and store in the fridge.

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If it separates slightly , just rewhip to restore its thickness.

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Ingredients

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heavy whipping cream, powdered sugar, real vanilla extract