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Vanilla Chantilly Cream


"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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8 m servings 79 cals
Original recipe yields 12 servings (1 1/2 to 2 cups cream)

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  • Prep

  • Ready In

  1. 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.
  2. 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

Per Serving: 79 calories; 7.3 g fat; 3.2 g carbohydrates; 0.4 g protein; 27 mg cholesterol; 8 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I could eat this by the spoonful! I used regular sugar because that's what I had and it turned out smooth and creamy.

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 ...

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. Deli...