Thanks for pointing out the part of turning this into butter if it’s over mixed, lol. I’ve never made a chantilly cream that went back to a liquidy base. However I have come close to making butter, lol. I use powdered sugar and vanilla. I like how the powdered sugar blends in nicely and it also helps to make the cream more stable. I’ve used non fat powdered milk but due to the only brand I can buy in store it always leaves an unpleasant aftertaste. I’ve also used pudding mix. That’s a great option if you want your cream to hold up for longer periods of time. The brand I like to use is Godiva in white chocolate but it works just as good with the jello brand too…