Chantilly Cream Filling
- 3/4 cup heavy cream
- 1/4 cup confectioners' sugar
- 1 egg white
- 1/2 teaspoon vanilla extract
- Place chilled cream in ice-cold bowl and beat until stiff.
- Add sugar, white of egg beaten stiff and vanilla extract.
- After cake or pastries are filled, keep cool until ready to serve.