chantilly cream

this is a teriffic whipping cream.
1 cup heavy cream, chilled
1/4 cup confectioners' sugar
1/2 tsp vanilla extract

chill a stainless'steel bowl and the beaters of a handheld mixer, the whisk attachment of a stand mixer. or a balloon whisk

pour the cream into the chilled bowl and whip on medium speed until thickened, about 3 minutes. increase the speed to high and gradually add the confectioners' sugar while whipping. add the vanilla extract and continue to whip until the cream has the desired peak according to its intended use. soft peaks are good for dolloping cream, while firmer peaks are better if the cream is to be piped, used for topping or folded into another mixture.

note - if your cream starts to turn slightly yellow while you are whipping, it is close to being overwhipped and turning into butter. fold in a small amount of unwhipped cream, if you have it, to recue the texture.

this cream comes even better if you use pasteurized instead of ultra pasteurized heavy cream.