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!
Ingredients
- vanilla bean: 0.5 piece
- heavy whipping cream: 1 cup
- superfine sugar: 2 Tbsp
- vanilla extract: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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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.
