chantilly cream

Directions

1. 1

   Chantilly Cream 1 cup cream 1 tablespoon granulated sugar or vanilla sugar 1 teaspoon vanilla extract In a cold bowl and using cold beaters,

2. 2

   Store, covered with plastic wrap, in the refrigerator until ready for use, up to 24 hours

3. 3

   Yields 2 cups

4. 4

   Chocolate Chantilly Cream 1 tablespoon cocoa 3 tablespoons confectioners' sugar or vanilla sugar 1 1/2 cups cream 1/2 teaspoon vanilla extra

5. 5

   Mix into 1/4 cup of the cream, stirring until cocoa is completely dissolved

6. 6

   In a cold bowl and using cold beaters, whip remaining cream on high speed to stiff peaks while slowly pouring in the cocoa mixture and vanil

7. 7

   The mixture will have medium-stiff peaks

8. 8

   Store covered with plastic wrap in the refrigerator until ready for use, up to 24 hours