Chantilly Cream is a great multi-purpose icing for cakes, pies and other pastries. It is extremely easy to prepare and extremely tasty too!
8 oz Chilled Heavy Cream
1 or 2 oz Splenda or Stevia
1/2 Tsp. Vanilla Extract
Make sure the mixing bowl and the mixer paddles you are using are chilled too.
With an electric mixer, whip on medium speed for 20 seconds, then whip on high speed until soft peaks form. Don't over whip, it will turn into butter. Add sweetener and vanilla extract to your liking.
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