Title: Chantilly Cream
Categories: Dessert
Yield: 1 Servings
| 2 1/4 | c | Heavy whipping cream; not ultrapasteurized |
| 1 | ts | Vanilla extract |
| 1 1/2 | tb | Sugar |
| | sm | Salt |
Recipe by: Stars Desserts - Emily Luchetti - ISBN 0-06-092218-4 Put all the
ingredients in a large stainless steel bowl. Whisk the cream just until it
holds its shape. refrigerate the cream until ready to use. Chantilly cream
should be used within an hour after it is made. If you wait longer to use
it, you may need to rewhip it slightly. Yield: 4 1/2 cups