Last month my husband and I were having a dinner party with friends. I decided that dessert (ice cream and berries) needed a Homemade Vanilla Chantilly Cream (aka: Whipped Cream). So I looked at the recipes that I had then dug out my “Old-Faithful-Hand-Mixer”. Which, by the way still works like a champ!
The recipe called for vanilla bean, vanilla extract and superfine sugar along with the heavy cream.
Oops did not have a vanilla bean or super fine sugar.
Did you know you can make superfine sugar?
Take regular sugar (in my case brown organic sugar) pulse it in food processor until superfine. (Be sure to use extra and measure afterwards)
In lieu of vanilla bean and vanilla extract I used my favorite: Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste.
Here is my version of the recipe:
Vanilla Chantilly Cream
- 1 Cup (Cold) Heavy Whipping Cream
- 2 Tablespoons Superfine Sugar
- 1 Teaspoon Pure Vanilla Bean Paste
For best results pre-chill the mixing bowl in the freezer 15-20 min before starting. (Note: I used a metal mixing bowl)
When bowl is ready pour in heavy cream, add superfine sugar and vanilla bean paste. Whip until soft peaks form. (Approximately 3-5 minutes with an electric mixer. A bit longer with an old fashioned hand mixer or standard whip)
Serve immediately or cover with plastic wrap and chill until serving.
Cream can be made ahead and will keep up to 24 hours if kept cold. If it “deflates” you can give it another whip just before serving. Just don’t over do or you could wind up with a texture of mascarpone or butter.
Super smooth, sweet and delicious.
Sorry no picture-it was devoured too quickly!… Maybe next time.