Chantilly cream is a sweeter version of whipped cream. It is smooth and satiny. My family loves it on pancakes, chocolate mousse, and just about anything that needs a sweet touch. Enjoy, from my family to yours!
- ½ vanilla bean
- 1 cup heavy whipping cream
- 2 tablespoons superfine sugar
- ½ teaspoon vanilla extract
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.
Prep time: 10 mins / Cooking time: – / Total time: 10 mins
Serving: 12 / Yield: 1 1/2 to 2 cups