It is easy to make following Elle & Vire advice!
Whipping Cream
Take the carton of cream, mixing bowl and whisks out of the fridge.
The colder the cream and utensils, the better the result will be.
Pour the well chilled cream into a chilled bowl and add 10% icing sugar.
Caster sugar can be used; the advantage of icing sugar is that it contains starch which stabilises the chantilly.
Mix gently but thoroughly to dissolve the sugar.
Add a few vanilla seeds as an option.
To ensure your chantilly preserves a strong white colour, do not use liquid vanilla essence as this is caramel coloured.
Begin to whisk the cream with the beater on low speed.
Once the cream begins to expand fully, change to medium speed.
The main way to judge success is by sight, as it all depends on the beater and the speed.
When the cream starts to stick to the beater, use high speed for a few moments to "set" the cream then stop the beater.
Pay careful attention because if you beat the cream for too long, it can turn to butter.
The whisk blade(s) should be able to stand on their own in the set chantilly.