Chantilly Cream or Stabilized Whipped Cream

• 2 cups heavy cream, chilled
• 3 to 4 teaspoons confectioners sugar
• 2 teaspoons pure vanilla extract

1. Place the heavy cream in a chilled mixing bowl or the chilled bowl of a standing mixer.
2. Using a hand-held mixer or a standing mixer fitted with a whisk attachment, beat on medium speed until the cream is almost doubled in volume and holds a soft peak.

heavy cream, confectioners sugar, vanilla

Taken from www.cookstr.com/recipes/chantilly-cream-or-stabilized-whipped-cream (may not work)