Sauce Lab #9: Creme Chantilly

 Mixer (optional, makes it a lot easier)

2 cups heavy cream or creme fraiche

1/4 confectioner’s sugar

2 tbsp vanilla extract

1. Whip the cream by hand or machine until it forms soft peaks**
2. Add the sugar and vanilla.  Continue to whip until it forms stiff peaks but it still smooth (the consistency of whipped cream or cool whip). Don’t overwhip because the the cream will seperate and you will be left with a dish full of butter, baby!

** Soft peaks just look like little waves in the cream.  Basically view this as the halfway point of thickness

From the Sauce Lab: #9 Creme Chantilly, 9.0 out of 10 based on 1 rating