Crème Chantilly is a lovely name for lightly sweetened whipped cream that is flavored with vanilla. Because confectioners’ sugar is so fine, it dissolves almost instantly, ensuring a smooth, creamy result. Chill the bowl, whisk (or beaters) and cream before whipping, and whip only until soft peaks form. Heavenly!

• 1 cup heavy cream, chilled
• 2 tablespoons confectioners’ sugar
• 1/2 teaspoon vanilla extract

Place cream in a chilled mixing bowl. Using a balloon whisk, whisk cream until slightly thickened. * Add sugar and vanilla and continue whisking to soft peaks. The cream should be smooth and light, not grainy. Do not over-whip.

* 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).