Vanilla Bean Chantilly Cream
This Vanilla Bean Chantilly Cream is a luscious topping that elevates any dessert with its rich flavor and airy texture!
Equipment
- Mixing Bowl
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 8 ounces cold heavy cream
- 3 tablespoons powdered sugar sifted
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Step 1: Chill Your Equipment - For the best results, place your mixing bowl and whisk or beaters in the fridge for about 15 minutes before starting. Cold equipment helps the cream whip up faster and hold its shape.
- Step 2: Combine Ingredients - In your chilled mixing bowl, pour in the cold heavy cream. Add the sifted powdered sugar and vanilla bean paste (or extract).
- Step 3: Whip It Up - Using your electric mixer or whisk, start on low speed to combine the ingredients. Gradually increase to medium-high speed. Whip the cream until you achieve soft peaks. This should take about 2 to 4 minutes with an electric mixer.
- Step 4: Serve or Store - Once you reach the desired consistency, your Vanilla Bean Chantilly Cream is ready to use! Serve immediately or store in the fridge for later.
Notes
- Chill your mixing bowl and beaters for best results.
- Avoid over-whipping to prevent turning the cream into butter.
- Store leftovers in an airtight container in the fridge for up to 3 days.