Chantilly Cream Recipe Jamie Oliver Recipes
CHANTILLY CREAM
Simple yet perfect Chantilly Cream! This recipe is an essential part of every sweet tooth's kitchen. A perfect whipped topping for almost any dessert.
Provided by Dina
Categories condiments
Time 7m
Number Of Ingredients 3
Steps:
- In the bowl of a stand mixer, attach the whisk attachment and pour in 1 cup of cold heavy cream.
- Now add the powdered sugar and vanilla and mix on high speed until soft peaks form.
Nutrition Facts : Calories 149 kcal, Carbohydrate 4 g, Protein 1 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 15 mg, Sugar 3 g, ServingSize 1 serving
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.
Provided by MonicaA.
Categories Desserts Frostings and Icings
Time 8m
Yield 12
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 3.2 g, Cholesterol 27.2 mg, Fat 7.3 g, Protein 0.4 g, SaturatedFat 4.6 g, Sodium 7.6 mg, Sugar 2.7 g
CHANTILLY CREAM (CREME CHANTILLY)
This is the classic, simple, sweetened whipped cream. I think it's the first thing I ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy dessert. Recipe can be doubled, tripled, quadrupled - just however much you need -keep the proportions of sugar and vanilla. You can use a liqueur instead of vanilla. It is easiest to make when the cream is very, very cold.
Provided by Jangomango
Categories Dessert
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients.
- Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
- It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
- Once the cream is whipped, cover and store in the fridge.
- If it separates slightly, just rewhip to restore its thickness.
Nutrition Facts : Calories 889.4, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91, Carbohydrate 22.9, Sugar 16.2, Protein 4.9
TRUE CHANTILLY CREAM
Alton Brown's, recipe for stabilized whipped cream is excellent, but as they say in the quarter, "Chantilly made with love, is akin to making love with Chantilly." & Cream Ain't Chantilly Cream! Without Grand Marnier and Brandy. Period! Liberty call, liberty call, liberty call! Still today, years after retirement from thre USN, the memories of hearing the bells and voice calling out that I was free to salute, and scoot, down to the frech quarter or the Garden district of 'Naw-lins'. For beignets n Chantilly Cream. Ooh-wee, p-i-g, hog!
Provided by Brian O.
Categories Dessert
Time 40m
Yield 2 cups, 1-24 serving(s)
Number Of Ingredients 6
Steps:
- Keep in mind, if you over mix, it can become 'grainy', still tastes wonderful, but I would start over!
- Mix heavy cream, brandy, grand Marneir, vanilla 1minute.
- Mix heavy sour cream and sugar (to taste) 3 minute or till peaks form.
- After 4 minutes keep care because over mixing and you are making butter!
Nutrition Facts : Calories 1908.1, Fat 180.9, SaturatedFat 112.4, Cholesterol 664.6, Sodium 201, Carbohydrate 64.5, Sugar 51.8, Protein 10.3
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