Chantilly Cream Filling

1 1/2 cups heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla

In a chilled mixing bowl, pour in heavy cream. Beat with mixer (using whipping attachment).  Whip on medium high setting until soft peaks start forming. Turn down mixer speed to low; at this stage add powdered sugar a little at a time. Add vanilla. Return mixer to medium high setting and whip until stiff peaks start forming (similar to the the consistency of cool whip) (do not over mix).

Set inside refrigerator until ready to use.