This 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.

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Recipe Summary

prep:
8 mins
total:
8 mins
Servings:
12
Yield:
1 1/2 to 2 cups cream
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.

Cook's Notes:

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. You ain't makin' butter... rather a sweet cream.

Nutrition Facts

79 calories; protein 0.4g 1% DV; carbohydrates 3.2g 1% DV; fat 7.3g 11% DV; cholesterol 27.2mg 9% DV; sodium 7.6mg. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2018
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. Read More
(7)
13 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/10/2018
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. Read More
(7)
Rating: 5 stars
03/31/2017
I could eat this by the spoonful! I used regular sugar because that's what I had and it turned out smooth and creamy. Read More
(3)
Rating: 5 stars
02/20/2020
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) Read More
(2)
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Rating: 5 stars
11/22/2016
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. Read More
(1)
Rating: 5 stars
10/20/2018
I thought it was great if you don't want a whipped cream that is not too sweat. I'll make it again. Read More
(1)
Rating: 5 stars
06/27/2020
Used this to top a key lime pie. Followed the recipe exactly, and it was perfect. Read More
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Rating: 5 stars
09/04/2019
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! Read More
Rating: 5 stars
05/24/2020
This was great. I added orange zest and orange extract. Read More
Rating: 5 stars
06/24/2019
I skipped the vanilla & added Grand instead. Loved it over strawberries. Read More