Chantilly Icing Recipes

CHANTILLY CREAM

Chantilly Cream image

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

Time 7m

Number Of Ingredients 3

Ingredients

1 cup heavy cream ((36 % fat or higher))
2 tbsp powdered sugar
1 tsp vanilla extract

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

CHANTILLY FROSTING

Chantilly Frosting image

This is the recipe for the frosting which is used on Chantilly cakes and other yummy sweets like Cocoa Puffs in Hawai'i. So simple, not the most figure friendly topping, but definitely sooo good!

Provided by Pikake21

Categories Dessert

Time 20m

Yield 1 cake

Number Of Ingredients 6

Ingredients

1 cup evaporated milk
1 cup white sugar
3 egg yolks, beaten
1/2 cup butter
1 teaspoon vanilla extract
1 1/3 cups flaked coconut, and (optional) or 1 1/3 cups chopped macadamia nuts (optional)

Steps:

Combine milk, sugar, egg yolks, butter and vanilla in the top portion of a double boiler, or in a bowl placed over a saucepan of boiling water.
Cook over medium heat until thick, about 12 minutes, stirring constantly to keep the eggs from scrambling and the frosting from clumping.
Remove from heat. Add coconut and/or nuts if desired. Cool, stirring occasionally, until thick enough to spread.
Makes enough to frost a 9- by-13-inch cake or two 8-inch layers.

Nutrition Facts : Calories 2085.4, Fat 123.3, SaturatedFat 74.3, Cholesterol 883.5, Sodium 943.3, Carbohydrate 227.5, Sugar 200.7, Protein 25.4

CHANTILLY CAKE FROSTING

Chantilly Cake Frosting image

This cake is a Hawaiian favorite. Make your favorite chocolate cake. The real secret is in the frosting.

Provided by Linda Waddy

Categories Desserts Frostings and Icings

Yield 24

Number Of Ingredients 7

Ingredients

1 cup evaporated milk
1 cup white sugar
3 egg yolks, beaten
½ cup butter
1 teaspoon vanilla extract
1 ⅓ cups flaked coconut
1 cup chopped macadamia nuts

Steps:

Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
Cook on medium heat until thick, approximately 12 minutes. Stir constantly.
Remove from heat, and add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.
Frost. This will cover a 9x13 inch rectangular cake or a two 8 inch layer round cake.

Nutrition Facts : Calories 146.2 calories, Carbohydrate 12.4 g, Cholesterol 38.8 mg, Fat 10.6 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 51.4 mg, Sugar 11.2 g

VANILLA CHANTILLY CREAM

Vanilla Chantilly Cream image

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

Ingredients

½ vanilla bean
1 cup heavy whipping cream
2 tablespoons superfine sugar
½ teaspoon vanilla extract

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)

Chantilly Cream (Creme Chantilly) image

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

Ingredients

1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar (icing sugar)
1/2 teaspoon real vanilla extract

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

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