Chantilly Cream

1 cup cream
1 tablespoon granulated sugar or vanilla sugar
1 teaspoon vanilla extract

In a cold bowl and using cold beaters, whip cream, sugar and vanilla extract on high speed to medium-stiff peaks. Store, covered with plastic wrap, in the refrigerator until ready for use, up to 24 hours. Yields 2 cups.

Chocolate Chantilly Cream:
1 tablespoon cocoa
3 tablespoons confectioners' sugar or vanilla sugar
1 1/2 cups cream
1/2 teaspoon vanilla extract

Sift together cocoa and confectioners' sugar. Mix into 1/4 cup of the cream, stirring until cocoa is completely dissolved. In a cold bowl and using cold beaters, whip remaining cream on high speed to stiff peaks while slowly pouring in the cocoa mixture and vanilla extract. The mixture will have medium-stiff peaks. Store covered with plastic wrap in the refrigerator until ready for use, up to 24 hours.

Yields 3 cups.