Chantilly cream should be velvety in texture and just hold its shape. It will have the best flavor and texture when whipped by hand. If you overwhip it, try folding in some unwhipped cream. If possible, avoid using ultrapasteurized cream, as it does not whip as well or hold its shape when whipped. Do not use powdered sugar to sweeten chantilly cream, as the cornstarch in the sugar gives it a chalky taste.
Put all the ingredients in a large stainless steel bowl. Whisk the cream just until it holds its shape.
Refrigerate the cream until ready to use. Chantilly cream should be used within an hour after it is made. If you wait longer to use it, you may need to re whip it slightly.
© 1993 Emily Luchetti. All rights reserved.