12 Ounces White Chocolate Chips
1 Cup Heavy Cream
1 Teaspoon Pure Vanilla Extract
1 Quart Heavy Cream
1/2 Cup Granulated Sugar
Place white chocolate chips in a large heat proof bowl.
In a medium sized sauce pan heat heavy cream until just ready to boil. Remove from the heat and pour over the white chocolate chips. Let stand for 5 minutes. Stir to completely combine. Cool to room temperature.
In the bowl of an electric mixer fitted with the whisk attachment, beat cream slowly for about 30 seconds (this adds air to the cream and makes it fluffier). Add the sugar and beat on high until stiff peaks form. Add chocolate in a stream to cream and beat until incorporated. Refrigerate at least 4 hours before using.