Crème Chantilly

Ingredients:

• 8 oz cream
• 1-1/4 oz sugar
• 1 tablespoon vanilla extract

Directions:

In a chilled bowl, add cream and whip until soft peaks are formed. Gradually add sugar while continuing to whip until stiff peaks form. Fold in vanilla extract.

Yield 8 oz.

Recipe credit: Chef Stephanie Vende of the Kitchen Academy of Sacramento, CA.