Vanilla Bean Chantilly Cream
This luscious Vanilla Bean Chantilly Cream hails from France and makes a delicious topping for berries, cakes, mousse, and more.
Specks of vanilla bean caviar in this Crème Chantilly add a more intense vanilla flavor and trumps ordinary Vanilla Whipped Cream. Plus, the cornstarch in the powdered sugar helps stabilize the cream.
Why You Must Make
- Chantilly cream is no more difficult to make than ordinary whipped cream, but it’s been kicked up a notch!
- It’s super easy to make, just make sure you have some fresh vanilla beans or vanilla bean paste on hand.
- It’s a simple way to turn a bowl of fresh berries into an elegant breakfast.
- You can use it on any dish that you’d serve with a dollop of whipped cream!
Tips for Making Crème Chantilly
- PRO-Tip: Start with a chilled bowl to whip your cream. A cold bowl will actually help stabilize the cream. Using cold beaters will help, too.
- Using vanilla extract is fine, but using vanilla bean paste will provide even more vanilla flavor.
- Do not overbeat or the cream will turn from soft and creamy to lumpy.
- PRO-Tip: If you do go too far when beating, you can rescue the overwhipped, clumpy cream by slowly whisking in a tablespoon or two of heavy cream until the mixture becomes smooth.
- Heavy Cream – Must have at least 36% Butterfat
- Powdered (Confectioners’) Sugar – Always sift before using to prevent lumps
- Pure Vanilla Extract or Vanilla Bean Paste – I use Neilsen Massey brand
Frequently Asked Questions
It’s a traditional sweetened whipped cream from a town called Chantilly in the north of France. Chantilly Cream is the English term for Crème Chantilly.
Chantilly Cream is made of heavy whipping cream, powdered sugar, and vanilla or a liqueur.
Chantilly Cream is twice as sweet as regular whipped cream, plus it’s often made with vanilla bean caviar or vanilla bean paste instead of vanilla extract for an extra boost of vanilla flavor. The cornstarch in powdered sugar helps stabilize the whipped cream making it less likely to separate.
What’s the Difference Between Soft Peaks and Firm Peaks when whipping cream?
Use chantilly cream to garnish berries, puddings, cakes, pies, or sundaes. Use it on any dish where you’d add a dollop of whipped cream. It also makes a nice cake filling or an elegant addition to a cup of hot coffee!
You May Also Like:
- Mini Vanilla Bean Cheesecakes
- Vanilla Ice Cream
- Blender Chocolate Mousse
- More of the Best Dessert Recipes
- 8 ounces cold heavy cream
- 3 tablespoons powdered sugar, sifted
- ½ teaspoon vanilla bean paste (or vanilla extract)
- In a cold mixing bowl with cold beaters, whip the cream to soft peaks.
- Add the powdered sugar and vanilla and mix another minute or two to firm peaks.
- Use immediately.
Store covered in the refrigerator for up to 3 days. The cream may start to separate, so whisk before using leftovers.
May add more sugar to taste.
Amount Per Serving: Calories: 113Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 8mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 1g
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