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
DOUBLE-LAYER VANILLA-BUTTERMILK CAKE WITH RASPBERRIES AND ORANGE CREAM-CHEESE FROSTING
This version of our delicious vanilla-buttermilk cake is doubled up to make a pretty layer cake perfect for birthdays or any festive occasion.
Provided by Katherine Sacks
Categories Cake Birthday Buttermilk Cream Cheese Bake Dessert Raspberry Orange Wedding Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (10-inch) double-layer cake
Number Of Ingredients 26
Steps:
- Bake the Buttermilk Cake:
- Place a rack in middle of oven; preheat to 350°F. Lightly coat cake pans with nonstick spray and line bottoms with parchment paper. Whisk 2 cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt in a medium bowl; set aside.
- Using an electric mixer on medium-high speed, beat 3/4 cup butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add 4 egg yolks in 2 additions, scraping down bowl after each. Beat in 1 tsp. vanilla.
- Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with 1 cup buttermilk in 2 additions, scraping down sides of bowl as needed.
- Using electric mixer on medium speed, beat 4 egg whites in another large bowl until soft peaks form, 2-3 minutes. Slowly add 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
- Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let cake cool.
- Repeat steps with second prepared pan and remaining cake ingredients to bake the second layer.
- Make the Vanilla Syrup:
- Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
- Make the Orange Cream-Cheese Frosting:
- Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to medium and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2-3 minutes.
- Assemble the cake:
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake layer, top side down, in the center. Using a pastry brush, brush 3 Tbsp. vanilla syrup over top of cake. Using an offset spatula, spread 1 cup frosting evenly over top. Arrange 6 oz. raspberries in a ring around perimeter of cake, pressing to adhere. Fill interior of ring with 6 oz. raspberries. Spread 1 cup frosting over raspberries inside of ring (do not frost raspberries at the perimeter).
- Carefully place second cake layer, top side down, on frosted raspberries, gently pressing down to secure. Brush 3 Tbsp. syrup over top of cake with pastry brush. Spread 2 1/2 cups frosting evenly over top and sides, carefully covering raspberries. Chill at least 30 minutes to let frosting set.
- Remove cake from refrigerator. Frost top and sides, swirling decoratively, making sure to cover bottom of platter; reserve remaining frosting for another use. Chill at least 30 minutes or up to overnight to let frosting set. Before serving, top cake with remaining 3 oz. raspberries and edible flowers, if using.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.
DOUBLE VANILLA BUTTER CAKE WITH CHANTILLY CREAM
Steps:
- Preheat the oven to 350° F. Line an 8-inch round cake pan with parchment, grease the sides and base, and dust it with granulated sugar. Set aside.
- If your eggs are cold, place them in a bowl of hot water for a few minutes. Having your eggs warmed will help with the next step of beating lots of air into them.
- In a stand mixer (or large bowl with hand-held electric mixer), beat the eggs with the sugar for 4 to 5 minutes. Don't skimp on this step! The mixture should be pale and almost doubled in size. When you lift up your beater, the mixture should fall in thick ribbons.
- Add the vanilla bean paste, vanilla extract, and salt and mix gently.
- Sift the flour over the egg mixture. Using a spatula, gently fold the flour into the batter until no streaks remain. You want to be careful not to deflate all that air you just spent time beating into the eggs and sugar.
- Add the melted butter to the batter and fold gently but thoroughly using a spatula until the batter is well-mixed.
- Pour the batter into your prepared pan and bake for 35 to 40 minutes. The cake should start to pull away from the sides. It will puff up considerably in the oven, but will deflate a bit once you take it out, which is fine.
- Run a knife around the edges of the pan and let the cake cool for 5 minutes. Turn it out into a wire rack to finish cooling.
- To make the Chantilly cream, beat the cream with the vanilla bean paste and sugar until stiff peaks form. Serve the cake sliced and topped with the cream.
DOUBLE VANILLA POUNDCAKE
Provided by Jeannette Ferrary
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Grease and flour 9-inch tube pan.
- In large mixing bowl, cream butter, sugar and salt. Add eggs one at a time, beating well after each addition, stirring in a bit of the flour after the third egg. Add remaining flour, mixing until well combined.
- Scrape the insides from one inch of a vanilla bean and add along with the teaspoon of vanilla, blending well. Pour batter into prepared pan and bake 1 hour.
- Remove from oven, let cool on wire rack about 15 minutes and unmold. When cool, store covered with plastic wrap or foil. Serve with fresh raspberries or vanilla ice cream.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 12 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 67 milligrams, Sugar 30 grams, TransFat 0 grams
VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING
Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.
Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.
More about "double vanilla butter cake with chantilly cream recipes"
DOUBLE VANILLA BUTTER CAKE WITH CHANTILLY CREAM RECIPE …
From food52.com
FRENCH CHANTILLY CREAM (CRèME CHANTILLY) RECIPE - THE …
From thespruceeats.com
CHANTILLY CREAM RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
10 BEST CHANTILLY CAKE RECIPES | YUMMLY
From yummly.com
NO TIME 2 COOK - SUGAR CRUSTED POUND CAKE …
From notime2cook.com
DOUBLE VANILLA CAKE WITH BUTTERCREAM FROSTING - BETTER …
From nielsenmassey.com
DOUBLE VANILLA BUTTER CAKE WITH CHANTILLY CREAM | KATELIN | COPY …
From copymethat.com
CHANTILLY CAKE - SUGAR SPUN RUN
From sugarspunrun.com
DOUBLE VANILLA BUTTER CAKE WITH CHANTILLY CREAM RECIPE …
From pinterest.ca
CAKE WITH CHANTILLY CREAM : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
DOUBLE VANILLA BUTTER CAKE WITH CHANTILLY CREAM
YELLOW BUTTER CAKE WITH VANILLA BUTTERCREAM - WINDY CITY BAKER
From windycitybaker.com
DOUBLE VANILLA BUTTER CAKE WITH CHANTILLY CREAM - MASTERCOOK
From mastercook.com
CLASSIC VANILLA BUTTER CAKE RECIPE - SERIOUS EATS
From seriouseats.com
FRESH BERRY CHANTILLY CAKE - THE STAY AT HOME CHEF
From thestayathomechef.com
DOUBLE VANILLA BUTTER CAKE | CUP OF JO
From cupofjo.com
DOUBLE VANILLA BUTTER CUPCAKES WITH CHANTILLY CREAM – TASTY TIN
MOIST DOUBLE VANILLA CAKE - NIELSEN-MASSEY VANILLAS
From nielsenmassey.com
CLASSIC VANILLA POUND CAKE WITH CHANTILLY CREAM AND BERRIES
From bakerstable.net
FLUFFY BERRY CHANTILLY CAKE | THE BEST FRUIT LAYER CAKE RECIPE
From lifeloveandsugar.com
CHANTILLY CAKE RECIPE • LOVE FROM THE OVEN
From lovefromtheoven.com
CAKE WITH CHANTILLY CREAM - THERESCIPES.INFO
From therecipes.info
BERRY CHANTILLY CREAM CAKE – MODERN HONEY
From modernhoney.com
CHANTILLY CAKE - PREPPY KITCHEN
From preppykitchen.com
CHANTILLY CREAM (SWEETENED VANILLA WHIPPED CREAM) - WINDY CITY …
From windycitybaker.com
DOUBLE VANILLA BUTTER CAKE WITH CHANTILLY CREAM RECIPE …
From pinterest.ca
DOUBLE VANILLA BUTTER CAKE WITH CHANTILLY CREAM ON RECIPES
From trello.com
CHANTILLY CAKE | DOUGH-EYED
From dougheyed.com
DOUBLE VANILLA BUTTER CAKE WITH CHANTILLY CREAM RECIPE ON FOOD52
From pinterest.fr
CHANTILLY CREAM CAKE - ORGANIZED ISLAND
From organizedisland.com
CHANTILLY CAKE: HOW TO MAKE THE FAMOUS NEW ORLEANS …
From tasteofhome.com
VANILLA CHANTILLY CREAM RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
DELICIOUS BERRY CHANTILLY CAKE - FLUFFY VANILLA CAKE WITH FRESH FRUITS
From brooklynactivemama.com
DOUBLE VANILLA POUND CAKE | THE CITY COOK, INC.
From thecitycook.com
DOUBLE VANILLA BUTTER CAKE WITH CHANTILLY CREAM RECIPE | EAT YOUR …
From eatyourbooks.com
VANILLA BEAN BUTTER CAKE WITH RASPBERRY COULIS, CHANTILLY CREAM …
From theartoflivingbeautifully.net
DOUBLE VANILLA BUTTER CAKE WITH CHANTILLY CREAM
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love