Chantilly Cream

 

Use this sweetened, flavored whipped cream to top your favorite dessert. Liqueurs can be substituted for the vanilla to create a variety of toppings. Makes about 2 cups 1 cup Heavy whipping cream (well chilled) 2 1/2 Tablespoons (less or more depending on your personal taste) Powdered sugar 1/2 teaspoon Vanilla extract Begin whipping the cream with an electric mixer at medium to high speed (or a whisk if you have the endurance). Slowly and carefully add the sugar. Drizzle in the vanilla. Whip until firm peaks form (Dip a spoon into the cream to test. Turn the spoon upside down and if the point remains upright it is ready). Serve immediately or cover and refrigerate for up to 2 hours.

(If you are using a stand-type mixer,

DO NOT LEAVE UNATTENDED!

You can have Chantilly BUTTER in a matter of seconds.)

 

 - Nick Sundberg