Chantilly Cream

Frank Knippenberg made this to top a pumpkin pie for the 2019 Thanksgiving lunch. Everyone raved as it was great on all the cakes as well as the pie.


1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon almond extract (option is vanilla)


  1. Add heavy cream, sugar, and almond extract. Whip until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.

If making it with vanilla:

  • Split 1/2 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 until soft peaks form.
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