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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
- ½ vanilla bean
- 1 cup heavy whipping cream
- 2 tablespoons superfine sugar
- ½ teaspoon vanilla extract
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 79 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat5g | 23% |
| Cholesterol27mg | 9% |
| Sodium8mg | 0% |
| Total Carbohydrate3g | 1% |
| Total Sugars3g | |
| Protein0g | |
| Vitamin C0mg | 1% |
| Calcium13mg | 1% |
| Potassium15mg | 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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