Chantilly Cream

• 1 cup whipping, 35% cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract, seeds from 1/2 vanilla bean, or 1/2 teaspoon vanilla powder (this can be found in most Italian grocers in little single use packets)

Whisk the cream, sugar, and vanilla in a large bowl until soft peaks form. The cream should hold its shape but still be satiny in appearance.

Chantilly Cream can be refrigerated for several hours. It will lose volume as it sits, and may separate a bit. If this happens simply whisk it lightly before using. If you’re going to be setting in the refrigerator before using, cover it with plastic wrap. Cream absorbs other flavors easily.