Vanilla Chantilly Cream Recipe
Sweetened cream is flavored with vanilla and whipped until smooth and satiny in this recipe for a classic dessert topping, Chantilly cream.
My family and I really liked this cream. It was light and not too sugary. It went nicely with the chocolate cake I made. It made the chocolate flavor of my cake stand out more.
I just made this recipe for some pancakes. It was delicious, easy to make, and I’ll be making it again!
If you want to substitute vanilla bean paste for the vanilla bean, you would use 3 tsp per 1 vanilla bean so 1.5 tsp for this recipe. Also, I used powdered sugar which turned out great. I tried stevia which didn’t turn out very well.
I used one my own vanilla beans that I grew and my vanilla extract. This recipe is easy and yummy! Used regular white sugar instead of super fine. It was great!
Used this as a component on one of my desserts at the restaurant I work at and it was a hit! The only thing I did differently was use regular granulated sugar as opposed to superfine sugar, and vanilla bean paste instead of vanilla beans - both substitutions worked beautifully. (For the vanilla bean paste: I made a ×3 recipe, and used 1 tablespoon of the vanilla bean paste instead of 1.5 vanilla beans)
It 's hard to make a bowl of cloud-like whipped cream better, but a jigger of bourbon seems to do the trick. Perfect on mincemeat, pumpkin or sweet potato pie. Or just eat it with a spoon.
The classic version of vanilla pudding. Quick and easy. If you wish, substitute 1 teaspoon of vanilla extract for the vanilla bean, adding it after the pastry cream is removed from heat.
This dairy-free frosting flavored with vanilla extract is perfect for any vegan cake or cookie decorating coming up this holiday season!