1. Mix cream and milk in a chilled bowl.
2. Add sugar and water. Whip at medium speed for 1-2 minutes until it stands in soft peaks.
3. It can be made without milk by using heavy (thick) cream. Simply whip it with sugar and essence. Do not overwhip or it will turn into butter. Keep chilled until required. Keep 24 hours in refrigerator.
4. Chantilly cream is used for piping cakes, desserts, waffles, small tea cakes, sweet pancakes etc.