VANILLA CHANTILLY CREAM

VANILLA CHANTILLY CREAM image

Categories Game

Number Of Ingredients 4

1/2 vanilla bean
1 cup heavy whipping cream
2 tablespoons superfine sugar
1/2 teaspoon vanilla extract

Steps:

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 vanilla seeds to a large bowl. Discard pod.
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.
Note: For almond Chantilly cream, use 1/2 teaspoon almond extract instead of vanilla extract.
Note: Use regular white sugar instead of superfine sugar if desired.
Note: 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.