1 qt heavy cream - chilled well
3 oz powdered sugar
2 tsp vanilla extract
1. Place the cream in a chilled mixing bowl. Using a balloon whisk, whisk the cream until slightly thickened.
2. 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
3. Creme Chantilly may be stored in the refrigerator for several hours. If the cream begins to soften, gently re-whip as necessary.
