Creme Chantilly (Whipped Cream)
Yield: The following recipe is for four cups of whipped cream. Adjust as needed.
2 cups heavy cream, well chilled
4 tablespoons powdered sugar (pressed through a sieve to remove clumps)
1 teaspoon of vanilla extract
Pour cream into a well chilled bowl (could be the bowl of your mixer). Stir in sugar.
Using your mixer (I find a hand mixer works great) or a whisk (ouch, do you really want to do that to yourself?), start out on a slow speed so you don't end up sending cream flying around the kitchen. Gradually increase speed as the cream begins thickening.
It should take about 3 or 4 minutes for it to reach a stiff consistency. If it starts to look like it's clumping, STOP immediately, you are half way to butter!
Fold in vanilla.
Refrigerate until ready to use.
Chocolate Whip Cream Creme Chantilly au Chocolat
1 cup heavy cream
2 tablespoons powdered sugar
1 tablespoon cocoa
Press the powdered sugar and cocoa together through a sieve and into the heavy cream. Otherwise, follow the same recipe as above and fold in coca at the end.