Vanilla Bean Whipped Cream (Chantilly Cream)
Vanilla Bean Whipped Cream is a delicate, classic indulgence loved by virtually everyone on nearly everything. Whip some up for your next dessert or Saturday morning stack of French pancakes. One tip: Double batch it and invite someone over who makes you belly laugh.
What We Love About This Vanilla Bean Whipped Cream
We all grew up loving that blue plastic tub of ‘whipped topping’ that resembles real whipped cream but somehow isn’t a solid nor a liquid and is chuck full of ingredients I can’t pronounce. I’m not here to tell anyone what is “healthy” or not, this is about simple, joyful recipes and bringing a bit of hospitality into every day. However, isn’t it nice to know what’s in our food? Making fresh whipped cream is both easy to do and worth the bit of effort required to whisk it together with things we know and trust.
Also, it’s pure bliss. Nothing compares to freshly whipped cream. I dare you not to stick your pinky in for a taste…
How to Make Vanilla Bean Whipped Cream
Fresh whipped cream is a decadent indulgence requiring only three ingredients: fresh heavy whipping cream, vanilla extract (paste works very well, too!), and a bit of confectioners sugar aka powdered sugar. That’s really all.
Whisked by hand, it takes about 10 minutes to transform cold cream into a fluffy bowl of delight suitable for your morning crepe stack, the top of a celebratory pavlova, or dolloped in some hot cocoa. It’s a really wonderful little pleasure.
Here’s What You Need (yields about 4 cups, or 16 tablespoons):
- 1 ½ cups heavy whipping cream, cold
- 1 teaspoon vanilla bean paste or extract
- 2 tablespoons confectioners sugar (powdered sugar), sifted to remove lumps
Step 1: In a large mixing bowl, whisk the heavy whipping cream rigorously until it becomes twice as thick as when you started. Sift the confectioner’s sugar into the cream and add the vanilla bean paste or extract.
Step 2: Whisk to combine and continue whisking until soft peaks form when you move your whisk through the cream. If you like a thicker consistency, continue to whip a bit longer until firm peaks form. Be careful not to over-whip as whipped cream turns to butter in no time at all!
Step 3: Cover and chill until ready to serve, make this up to an hour or so prior to serving.
Step 4: Serve over your favorite sliced fruit, pies, crepes, and cakes. It’s a really versatile staple that will come in handy on repeat. Enjoy!
Vanilla Bean Whipped Cream (Chantilly Cream)
Equipment
- Hand mixer optional
Ingredients
- 1 ½ cups heavy whipping cream cold
- 1 teaspoon vanilla bean paste or vanilla extract, or 1/4 teaspoon vanilla bean
- 2 tablespoons confectioners sugar powdered sugar, sifted to remove lumps
Instructions
- In a large mixing bowl, whisk the heavy whipping cream rigorously until it becomes twice as thick as when you started. Sift the confectioner’s sugar into the cream and add the vanilla bean paste or extract.
- Whisk to combine and continue whisking until soft peaks form when you move your whisk through the cream. If you like a thicker consistency, continue to whip a bit longer until firm peaks form. Be careful not to over-whip as whipped cream turns to butter in no time at all!
- Cover and chill until ready to serve, make this up to an hour or so prior to serving.
- Serve over your favorite sliced fruit, pies, crepes, and cakes. It’s a really versatile staple that will come in handy on repeat. Enjoy!
Notes
- You can make Vanilla Bean Whipped Cream in advance, but not too far ahead of serving. After an hour or so in the fridge, the liquid and solids may start to separate and you’ll lose the fluffiness. If storing for a longer period of time, place a cheese cloth or clean flour sack towel in a bowl and pour the cream over top. This allows the moisture a place to go as it separates in the cream. When ready to serve, use only the solid whipped cream, omitting the liquid, and serve in a clean bowl.
- Did you know Chantilly cream was invented by the French in the 17th century? It’s basically whipped cream with a hint of sweetness and vanilla. Sound familiar?
- Try serving this Vanilla Bean Whipped Cream with our family’s French pancakes or on top of my favorite Brown Sugar Nectarine Crumble. It’s tough to go wrong with this delicate topping.
Nutrition
Frequently Asked Questions
Q: Can I make Vanilla Bean Whipped Cream in advance?
A: Yes, but not too far. After an hour or so in the fridge, the liquid and solids may start to separate and you’ll lose the fluffiness. If storing for a longer period of time, place a cheese cloth or clean flour sack towel in a bowl and pour the cream over top. This allows the moisture a place to go as it separates in the cream. When ready to serve, use only the solid whipped cream, omitting the liquid, and serve in a clean bowl.
Q: Is this also called “Chantilly Cream”?
A: YES! Whipped cream with a hint of vanilla is also called Chantilly Cream, said to be created by the French in the 17th century. History is delicious.
Try serving this Vanilla Bean Whipped Cream with our family’s French Pancakes or on top of my favorite Brown Sugar Nectarine Crumble. It’s tough to go wrong with this delicate topping. I hope you make it, enjoy, and share with people you love. Cheers, friends!
