- 1 qt. Heavy cream, chilled
- 1/3 cup Powdered sugar
- 2 tsp Vanilla extract
Chill cream, mixing bowl and whisk.
Place the cream in a chilled mixing bowl. Using a balloon whisk, whisk the cream until slightly thickened.
Add the sugar and vanilla and continue whisking to the desired consistency. The cream should be smooth and light, not grainy. Do not over-whip.
Crème Chantilly may be stored in the refrigerator several hours. If the cream begins to soften, gently rewhip as necessary.