French Chantilly Cream Crème Chantilly Recipes

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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

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.

CRèME FRAîCHE FRENCH CHANTILLY CREAM



Crème Fraîche French Chantilly Cream image

Chantilly Cream is perfect to serve over fresh berries or french toast. It's a great addition to a Sunday brunch menu!

Provided by Corrinne J

Categories     Sauces

Time 10m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 4

1 (7 ounce) package alouette cuisine creme fraiche
1/2 cup light cream
4 tablespoons sugar
1 teaspoon vanilla

Steps:

  • Add above ingredients to a mixing bowl and whisk until well combined and smooth.
  • Top on your favorite fruits, French toast or pound cake.

Nutrition Facts : Calories 281.5, Fat 24.1, SaturatedFat 15, Cholesterol 87.8, Sodium 30.9, Carbohydrate 15.2, Sugar 12.8, Protein 1.8

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

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

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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