Lightly Whipped Cream Recipe
(Crème Chantilly)

Cooking Directions

½ pint (1 cup) chilled heavy or whipping cream
A chilled 3 quart bowl
A large wire whip, chilled
2 tablespoons sifted confectioners’ sugar
1 to 2 tablespoons liqueur or 1 teaspoon vanilla extract
2 thickness of damp, washed cheesecloth set in a sieve over a bowl
Pour the cream into the chilled bowl and beat slowly with the whip until the cream begins to foam. Gradually increase beating speed to moderate, and continue until beater leaves light traces on surface of cream and a bit lifted and dropped will softly retain its shape. (In hot weather, it is best to beat over cracked ice.) Gently fold in the sifted sugar and the flavourings. If you are doing the cream in advance, turn it into cheesecloth-lined sieve and refrigerate; the cream will stay beaten, and the delicious liquid that has seeped into bottom of bowl may be used for something else.