Chantilly Cream

Yield: 2 cups Chantilly Cream; 3 cups Chocolate Chantilly Cream

Ingredients

Chantilly Cream

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

Chocolate Chantilly Cream

• 1 tablespoon cocoa
• 3 tablespoons confectioners' sugar or vanilla sugar
• 1 1/2 cups cream
• 1/2 teaspoon vanilla extract

Instructions

Chantilly Cream

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

Chocolate Chantilly Cream

1. Sift together cocoa and confectioners' sugar. Mix into 1/4 cup of the cream, stirring until cocoa is completely dissolved.
2. 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.
3. Store covered with plastic wrap in the refrigerator until ready for use, up to 24 hours.