Vanilla Whipped Cloud Cream: light, airy and perfect for any dessert

This vanilla whipped cloud cream is the ultimate light and airy dessert topping. Smooth, moist and infused with real vanilla, it’s a perfect addition to cakes, tarts, pastries, or even enjoyed on its own. Made with egg yolks, butter and cold heavy cream, this delicately sweet cream adds a touch of elegance and richness to any dessert.

Why you will love this recipe:
This vanilla cloud cream offers a light and velvety texture that melts in the mouth. It’s the perfect balance of rich and airy, with just the right amount of sweetness and vanilla flavor. Whether you use it as a filling, garnish, or dessert on its own, this cream is versatile and easy to prepare, adding a sophisticated touch to any dish.

Perfect occasion:
Perfect for filling pies, topping cakes, or pouring over fresh fruit, this vanilla cloud cream is perfect for special events, holiday meals, or everyday treats. Its light texture and fresh vanilla flavor make it ideal for spring or summer desserts, or as a refined addition to any gathering.

Decorating Tips:
Sprinkle the cream with powdered sugar for a simple and elegant look. Add a pinch of extra vanilla bean seeds or garnish with fresh berries for color. You can also drizzle it with caramel or chocolate sauce to enhance the presentation.

Ingredients (for 1 large bowl of cream):

• 200g whole milk
• ½ vanilla pod (or 1 teaspoon vanilla extract)
• 30g egg yolks (about 2 yolks)
• 10g sugar (for milk)
• 20 g of sugar (for the egg yolks)
• 15g cornstarch
• 15g of unsalted butter
• 100 ml cold heavy cream (do not use light cream)

Instructions:

1. Prepare the milk and vanilla:
   Heat the milk with the vanilla pod seeds (or vanilla extract) and 10 g of sugar in a small saucepan. Bring to a boil, then remove from heat to let the vanilla infuse.
2. Mix the egg yolks and sugar:
   Beat the egg yolks with 20g of sugar until pale and smooth. Add cornstarch and mix well.
3. Combine the mixtures:
   Slowly stir the warm milk into the egg yolk mixture, then return it to the saucepan. Cook over medium heat until thickened, stirring constantly.
4. Add the butter and let cool:
   Stir in the butter and transfer to a bowl. Cover with plastic wrap and let cool.
5. Whip the cream:
   Whip the cold heavy cream until soft peaks and gently fold into the cooled vanilla mixture.
6. Serve:
   Enjoy your vanilla cloud cream as a topping, topping or on its own!

Enjoy your creamy, light and airy whipped vanilla cloud cream!