PASTRIES - CHANTILLY CREAM

1 ¼ cups heavy cream

2 tablespoons confectioners’ sugar

1 teaspoon vanilla extract

Chill a mixing bowl in the refrigerator.  Not more than 1 hour before serving, prepare the Chantilly cream. 

Combine the cream and vanilla in the chilled bowl and beat with a whisk or electric beater until the cream begins to stiffen.  Add the sugar and continue beating until stiff peaks form and the cream clings to the whisk or beater.  Fit the pastry bag with the medium star tip and fill with the Chantilly cream; refrigerate until serving time.

From Le Cordon Bleu At Home.