Crème Chantilly

• 500ml (2 1/8 cup) whipping cream (35% fat content preferred) 
• 50g (1/2 cup) powdered sugar
• Vanilla extract to taste

• Prepare a large bowl filled with ice. Place the very cold whipping cream and the vanilla extract/powder in a smaller bowl over the ice. 
• Tilt the bowl slightly and whisk the cream to soft peaks.
• Stop whisking and mix in the powdered sugar.
• Continue whisking vigorously to stiff peaks.
• Alternatively, you can use a hand-held or stand-up mixer, ensuring you previously chill the whipping cream in the refrigerator for at least 30 minutes.

Recipe courtesy of Le Cordon Bleu