Equipment: A 2-1/2-quart round-bottomed metal mixing bowl; a larger bowl containing a tray of ice cubes and water to cover them; a large balloon-shaped wire whip, or a hand-held electric beater

Pour cream into metal bowl and set over ice. If you are using a whip, beat with an up-and-down circular motion, to beat as much air into the cream as possible. Or rotate an electric beater around the bowl to achieve the same effect.

In 3 or 4 minutes cream will begin to thicken, and has reached the Chantilly or lightly whipped stage when the beater leaves light traces on the surface of the cream - a bit lifted in a spoon will hold its shape softly.

May be whipped in advance and kept over ice, then whipped lightly again before serving. Or you may refrigerate the cream in a sieve lined with damp washed cheesecloth, set over a bowl; liquid will exude into the bowl as the cream sits - will keep reasonably well for several hours.

If you are serving the cream for dessert, sift on the sugar, add the vanilla, and fold in with a rubber spatula just before using.