Crème Chantilly

(Note: Crème Chantilly is basically what Americans know as “whipped cream,” but this sounds a lot more fancy and sophisticated.)


(Make sure all ingredients are cold as well as the mixing bowl. Can combine together everything, then return to refrigerator for about 15 minutes.)

Heavy cream (cold)
Sugar (to taste)
1/2 – 1 teaspoon vanilla


Using a stand mixer with the whisk attachment or a hand mixer, mix together all ingredients until semi-stiff.

Recipe Notes:

I have made this in advance of using it and it lasted pretty well in the refrigerator for three hours or so. Something to keep in mind if you think you will be in a hurry when it is dessert time.

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