Chantilly Cream Recipe Mary Berry

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

FRENCH CHANTILLY CREAM (CRèME CHANTILLY)

French Chantilly Cream (Crème Chantilly) image

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

Ingredients

2 cups heavy cream (at least 35 percent milk fat)
2 tablespoons granulated sugar
1 teaspoon vanilla extract (high quality)

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 (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

CHANTILLY CREAM

Chantilly Cream image

Provided by Emeril Lagasse

Categories dessert

Time 20m

Yield 8 servings

Number Of Ingredients 3

Ingredients

1 cup heavy cream, cold
2 tablespoons powdered sugar
1 large marshmallow

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.

CHANTILLY CREAM

Chantilly Cream image

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

Ingredients

1 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar

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

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

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