Step 1

Chill your heavy/whipping cream, metal mixing bowl, and egg beater attachments in the fridge or freezer for about half an hour before making your cream. The colder they are, the better your results.

Step 2

Measure out your ingredients and place them in the metal mixing bowl.

Step 3

Using your chilled egg beaters, whip the cream, sugar, and vanilla extract together on high speed until stiff peaks begin to form. That means that the cream can stand up on its own without collapsing back into itself.

Step 4

Use your Chantilly cream as directed in your recipe. Place any leftovers into the fridge at once. If you aren't serving your dish for a little while, place the whole thing in the fridge to prevent the cream from melting and deflating.