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
FRENCH CHANTILLY CREAM (CRèME CHANTILLY)
This vanilla Chantilly cream recipe is simple to make. The sweet whipped cream is perfect for filling classic French pastries and cakes.
Provided by Rebecca Franklin
Categories Dessert Ingredient
Time 5m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- In a large mixing bowl , beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form.
- Use as your recipe directs. Chill any unused Chantilly cream.
Nutrition Facts : Calories 108 kcal, Carbohydrate 2 g, Cholesterol 34 mg, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, Sodium 8 mg, Sugar 2 g, Fat 11 g, ServingSize 2 cups (2 Servings), UnsaturatedFat 0 g
CHANTILLY CREAM
This recipe for chantilly cream is from Emily Luchetti's "Classic Stars Desserts."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/4 cups
Number Of Ingredients 3
Steps:
- Put cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks begin to form. Cover and refrigerate until 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
Steps:
- Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and continue to beat until the cream barely mounds. Do not overwhip.
- Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted. Now, whip it into the cream to form soft peaks. Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream. Refrigerate, covered, until ready to use.
AMAZING LAVENDER CRèME BRûLéE
Lavender has a magical way of transforming recipes & this crème brûlée is no exception. If you love the traditional Crème Brûlée or just love lavender then please try this! From "The Cape Cod Table" . Time to make doesn't inlcude time in fridge....
Provided by Um Safia
Categories Dessert
Time 1h15m
Yield 6 Crème Brûlée, 6 serving(s)
Number Of Ingredients 7
Steps:
- To make the custard: Add the cream, lavender, vanilla, and salt to a heavy-bottomed 2-quart saucepan set over moderate heat. Stir occasionally with a wooden spoon or whisk. When the mixture begins to simmer (tiny bubbles will form around the edge of the pan), remove the pan from the heat and let the mixture sit at room temperature for at least 1 hour to allow the flavor of the lavender to steep into the cream. Or, to extract the maximum flavor, cool the mixture to room temperature, cover, and refrigerate overnight.
- Preheat the oven to 325°F with the rack in the center position. Reheat the infused cream to a bare simmer, stirring once or twice. In a large mixing bowl, whisk together the egg yolks and sugar until light yellow and slightly thickened. Pour in the hot cream, whisking to mix completely. Strain the custard through a fine sieve into a large measuring cup or spouted pitcher, and skim off any bubbles.
- Fill six 8-ounce ramekins or brûlée dishes almost to the top with the custard, and place them in a shallow roasting pan or heavy-duty rimmed baking sheet, so that the edges are not touching. Add hot water to come halfway up the sides of the ramekins. Cover the pan loosely with foil and bake for 35 to 45 minutes (depending on the density of the ramekin or dish), or until the custards are set up and the tip of a sharp knife inserted in the center comes out clean.
- Transfer the ramekins to a wire rack to cool to room temperature, then refrigerate, uncovered, to cool completely.
- To make the topping: At least 30 minutes before serving, sprinkle the top of each custard with a generous amount of sugar. Using a kitchen blowtorch (available from a hardware or kitchenware store), melt the sugar by moving the flame slowly back and forth over the surface until the sugar bubbles and has liquefied. Return the brûlée to the refrigerator to allow the topping to harden (about 15 minutes).
LAVENDER SUGAR WITH VANILLA
This is wonderful just to open and sniff! I made four jars one with lavender and sugar put into my vita mix to make into lavender powdered sugar(Which is nice if you don't want lavender buds in your baking. Or to add to a cup of comforting tea), then jarred two with lavender and the fourth I put in a vanilla bean. Can be used in cake or cookie mixes, a cup of tea, in a frosting or glaze, salad dressing or just take a sniff every now and again! A great way to make the summer stay a little longer! I also made lavender jelly with it! Makes a great gift.
Provided by Rita1652
Categories Summer
Time 10m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Place a cup of sugar in each (1 cup) jar along with 1 tablespoon lavender and divide the vanilla bean among some or all the jars.
- Alternate method:.
- I put one jar of the mix into the vita mix to grind up the lavender and powdered the sugar. (Which is nice if you don`t want lavender buds in your baking. Or to add to a cup of comforting tea.).
- Let sit overnight.
- I did open in a couple hour and the aroma was just fabulous!
Nutrition Facts : Calories 774, Carbohydrate 200, Sugar 199.8
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
LAVENDER VANILLA CRèME CHANTILLY
Cream can top cake, ice cream hot chocolate or eat alone. For Lavender Sugar With Vanilla Please go take a look at the recipe #101039 for pictures.
Provided by Rita1652
Categories Sweet
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender blend sugar till fine. Combine all ingredients in large bowl. Whip with standing or hand mixer or whisk until soft peaks form. Chill.
- For Lavender sugar.
- Place a cup of sugar in each (1 cup) jar along with 1 tablespoon lavender and divide the vanilla bean among some or all the jars.
- This is great as is but I put one jar of the mix into the vita mix to grind up the lavender and powdered the sugar. (Which is nice if you don`t want lavender buds in your baking. Or to add to a cup of comforting tea.)
- Let sit overnight.
- I did open in a couple hour and the aroma was just fabulous!
Nutrition Facts : Calories 652.9, Fat 14.7, SaturatedFat 9.1, Cholesterol 54.3, Sodium 15.1, Carbohydrate 134.4, Sugar 133.3, Protein 0.8
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