Vanilla Chantilly Cream
Lightly sweetened whipped cream scented with a real vanilla bean, whipped only to soft peaks so it pours as much as it mounds. It suits berries, pie, or a slice of plain cake.
- Prep10 min
- Total25 min
- Serves8
AI-generated illustration
Contains:dairy
Ingredients
Method
- Put a metal bowl and the whisk in the freezer for 15 minutes; cream whips faster and holds better when everything it touches is cold.
- Scrape the seeds from the split vanilla bean into the cold cream, add the confectioners' sugar and salt, and let the mixture stand 10 minutes so the vanilla bleeds into the cream.
- Whip at medium speed until the whisk begins to leave visible tracks, about 2 minutes, then switch to whisking by hand for the last 20 seconds so you can feel the moment it thickens.
- Stop when a lifted whisk pulls up a peak that curls over on itself rather than standing straight; serve within a few hours, rewhisking briefly if it slackens.
Notes
- If it goes grainy from overwhipping, whisk in a tablespoon or two of unwhipped cream and it will come back smooth.
- Drop the spent bean pod into a jar of sugar rather than discarding it.
