Vanilla Chantilly Cream


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!

Prep Time:
10 mins
Total Time:
10 mins
1 1/2 to 2 cups


  • ½ vanilla bean

  • 1 cup heavy whipping cream

  • 2 tablespoons superfine sugar

  • ½ teaspoon vanilla extract


  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 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.

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.

Nutrition Facts (per serving)

79 Calories
7g Fat
3g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 79
% Daily Value *
Total Fat 7g 9%
Saturated Fat 5g 23%
Cholesterol 27mg 9%
Sodium 8mg 0%
Total Carbohydrate 3g 1%
Total Sugars 3g
Protein 0g
Vitamin C 0mg 1%
Calcium 13mg 1%
Potassium 15mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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