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Vanilla Chantilly Cream

"This is a sweeter version of whipped cream. It is smooth and satiny. My family loves it on pancakes, chocolate mousse, and just about anything that needs a sweet touch. Enjoy, from my family to yours."

Ingredients :

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

Instructions :

Prep : 8M	Cook : 12M	Ready in : 8M

• 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 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.

Notes :

• For almond Chantilly cream, use 1/2 teaspoon almond extract instead of vanilla extract.
• Use regular white sugar instead of superfine sugar if desired.
• 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.

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