I find whipped cream stabilised with Chantifix® practical, but if you know it will be eaten right away, you can simply leave it out for a more traditional whipped cream.
At least 15 minutes before you begin, place the bowl and whisk in the refrigerator along with the cream. Combine the sugar and Chantifix®, if using. Begin whipping the cream with an electric mixer on a low speed. Increase the speed gradually while adding the sugar–Chantifix® mixture through a sifter to avoid lumps. Add the vanilla and continue whipping until the cream is firm.
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