- 1 cup heavy cream, in a mixing bowl
- 1 tsp vanilla extract
- ⅓ cup confectioner's sugar, in a sieve
Set bowl with cream over a bowl with a tray of ice cubes and water in it. Circulating an electric beater (or wire whip) about the bowl to incorporate as much air as possible, beat cream until doubled in volume. Beater should leave light traces on surface of cream. Fold in the vanilla and sugar. Keep over ice until needed.
I usually serve this with gateau aux noix.
Crème Chantilly. To import, drag image to your MacGourmet recipe box.