A sweeter variation of whipped cream is chantilly cream. It is silky and smooth. On pancakes, chocolate mousse, and just much anything else that calls for a sweet touch, my family adores it. From my family to yours, have fun!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 12 |
| Yield: | 1 1/2 to 2 cups |
Ingredients
- ½ vanilla bean
- 1 cup heavy whipping cream
- 2 tablespoons superfine sugar
- ½ teaspoon vanilla extract
Instructions
- Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
- Pour cream over vanilla seeds; add sugar and vanilla extract. Whip cream with an electric mixer until soft peaks form, 3 to 5 minutes; cover with plastic wrap and chill until ready to serve.
- For almond Chantilly cream, use 1/2 teaspoon almond extract instead of vanilla extract.
- Use regular white sugar instead of superfine sugar if desired.
- If you over-whip the cream and it becomes stiff, just add a bit more heavy whipping cream and whip softly by hand to reconstitute.
Reviews
Used this to top a key lime pie. Followed the recipe exactly, and it was perfect.
This was great. I added orange zest and orange extract.
My family and I really liked this cream. It was light and not too sugary. It went nicely with the chocolate cake I made. It made the chocolate flavor of my cake stand out more.
I just made this recipe for some pancakes. It was delicious, easy to make, and I’ll be making it again!
Used this as a component on one of my desserts at the restaurant I work at and it was a hit! The only thing I did differently was use regular granulated sugar as opposed to superfine sugar, and vanilla bean paste instead of vanilla beans – both substitutions worked beautifully. (For the vanilla bean paste: I made a ×3 recipe, and used 1 tablespoon of the vanilla bean paste instead of 1.5 vanilla beans)
I used one my own vanilla beans that I grew and my vanilla extract. This recipe is easy and yummy! Used regular white sugar instead of super fine. It was great!
I skipped the vanilla & added Grand instead. Loved it over strawberries.
I thought it was great if you don’t want a whipped cream that is not too sweat. I’ll make it again.
And for a little extra touch add 2 generous table spoons of Amaretto instead of the flavored extract. YUM YUM!!
If you want to substitute vanilla bean paste for the vanilla bean, you would use 3 tsp per 1 vanilla bean so 1.5 tsp for this recipe. Also, I used powdered sugar which turned out great. I tried stevia which didn’t turn out very well.
I could eat this by the spoonful! I used regular sugar because that’s what I had and it turned out smooth and creamy.
I made this because I was wanting something for the Thanksgiving bread pudding–I have now used up all of it in coffee, on pudding, and just eating it out of the bowl and have to make more. Delicious.