Chantilly is a fancy name for sweetened, flavored whipped cream. Perfect topping for many hot and cold desserts or as a filling for a pie or cake.
1/2 cup whipping cream
1 tablespoon sifted confectioners' sugar
1/4 teaspoon vanilla extract or 1 teaspoon liqueur
Chill the cream, mixing bowl, and beaters before whipping the cream.
Whip the cream until it begins to thicken; add sugar and vanilla. Continue beating until cream holds its shape on the beaters and forms peaks (cream should look smooth and soft; do not overbeat, or cream will become grainy or turn to butter). Slightly underbeat cream if you will be piping it from a pastry bag fitted with a star tip (the tip whips the cream a little more).
Makes 1 cup.
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