Crème Chantilly
Crème chantilly is lightly sweetened whipped cream scented with vanilla, and it takes only three ingredients. Powdered sugar dissolves without graininess, and you can swap the vanilla for cognac, rum, or a liqueur to suit what you are serving it with. The name ties it to the Château de Chantilly, though the common story crediting the chef François Vatel with inventing it is probably wrong.
Instructions
Chill a large mixing bowl before you start, since cold cream whips faster and holds its shape better. The source calls for a 3-quart bowl.
Pour the heavy cream into the chilled bowl and whip it until it forms soft peaks. The cream should hold a gentle shape when you lift the whisk, with the tips curling over rather than standing stiff.
Sift the powdered sugar over the cream, add the vanilla or the spirit or liqueur you prefer, and fold them in gently so the cream stays airy.
Refrigerate the cream until you are ready to serve it.
Make it personal.
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