- 1 cup heavy cream, chilled
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon vanilla extract
* An electric mixer may also be used. Combine the cream, confectioners’ sugar and vanilla in the chilled bowl of an electric stand mixer fitted with the whisk attachment. Whisk on medium-high speed just until soft peaks form.
Make It Ahead: Crème Chantilly may be stored, tightly sealed, in the refrigerator for several hours. If the cream begins to soften, gently whip as necessary.
Based on a recipe from “On Cooking: Techniques from Expert Chefs”, 2nd edition, by Sarah R. Labensky and Alan M. Hause (Prentice Hall, 1999).