Ingredients for Lavender Vanilla Crme Chantilly
- Heavy Whipping Cream
- Vanilla Extract
- 2 cups granulated sugar (1/2 cup for powdering, 1 1/2 cups for lavender sugar, optional)
- Lavender Flowers
- 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
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How to Make Lavender Vanilla Crme Chantilly
- In a blender, blend 1/2 cup granulated sugar until finely powdered.
- In a large bowl, combine 2 cups heavy cream, 1/4 cup powdered sugar (from step 1), 1 teaspoon vanilla extract, and 1 tablespoon dried culinary lavender (or 1 teaspoon lavender extract).
- Using a standing or hand mixer (or a whisk for a good arm workout!), whip the mixture until soft peaks form. Be careful not to overwhip.
- Chill the crème chantilly in the refrigerator for at least 30 minutes to allow the flavors to meld and the cream to firm up.
- **Optional: Homemade Lavender Sugar:** Place 1 cup granulated sugar into a jar. Add 1 tablespoon dried culinary lavender and 1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla extract).
- (Optional) For finer lavender sugar, pulse the sugar and lavender mixture in a food processor or blender until finely ground.
- Let the lavender sugar sit overnight (or for at least 2 hours) to allow the flavors to infuse.
- Once the lavender sugar has infused, use it to sweeten your crème chantilly or sprinkle it over your favorite desserts.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
533g
Fat
45g
Carbs
44g
