TITLE: CRÈME CHANTILLY
CATEGORY: DESERTS

• ½ CUP HEAVY CREAM, CHILLED
• 1 TABLESPOON CONFECTIONERS SUGAR
• ¼ TEASPOON VANILLA EXTRACT
• PLACE THE CREAM IN A CHILLED MIXING BOWL. USING A BALOON WHISK, WHISK TH ECREAM UNTIL SLIGHTLY YTHICKENED. AN ELECTRIC MIXER CAN BE USED.

• ADD THE SUGAR AND VANILLA AND CONTINUE WHISKING TO THE DESIRED CONSISTANCY. THE CREAM SHOULD BE SMOOTH AND LIGHT, NOT GRAINY. DO NOT OVER WHIP.
• CAN BE MADE EARLIER, STORED TIGHLY SEALED, IN THE FRIDGE FOR SEVERAL HOURS.