Chantilly Cream

K-Paul's Louisiana Kitchen (Chef Paul Prudhomme)

2/3 cup heavy cream
1 tsp. brandy
1 tsp. Grand Marnier
¼ cup sugar
2 Tbs. dairy sour cream
1 tsp. Ronald Reginald's Pure Vanilla Extract or ½ tsp. Ronald Reginald's Vanilla Bean Marinade^®

Refrigerate a medium-size bowl and beaters until very cold. Combine cream, vanilla, brandy, and Grand Marnier in the bowl and beat with electric mixer on medium speed for one minute. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes. Do not overbeat. Overbeating will make the cream grainy, which is the first step leading to butter. Once grainy, you can't return it to its former consistency (but if this ever happens, enjoy it on toast!)

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