Johnny Iuzzinis Vanilla Whipped Cream Recipes

VANILLA WHIPPED CREAM

Steps:

• Put the cream in the bowl of a stand mixer fitted with a whisk attachment. Whip until foamy and then add the sugar and vanilla bean paste or extract. Beat until soft peaks form. Be careful not to overbeat or the cream will become grainy.

REALLY VANILLY WHIPPED CREAM

Steps:

• Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

BOURBON WHIPPED CREAM

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream and vanilla scrapings. Beat on medium speed until mixture is thick, about 5 minutes. Add the creme fraiche, maple syrup, and bourbon, and continue beating until stiff peaks form, about 2 minutes more. Serve immediately, or cover with plastic wrap, and refrigerate until ready to serve, up to 1 hour.

VANILLA WHIPPED CREAM FOR STRAWBERRY SHORTCAKES

Steps:

• Chill a mixing bowl. Combine heavy cream, vanilla extract, and sugar in prepared bowl. Using a whisk, beat until soft peaks form. Whip cream to stiff peaks just before serving.

VANILLA WHIPPED CREAM

Steps:

• Beat cream, powdered sugar and vanilla in large bowl until stiff peaks form. (Can be made 4 hours ahead. Cover and chill.)

VANILLA WHIPPED CREAM

Steps:

• Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed until it begins to thicken. Add vanilla bean paste once it starts to thicken. Mix in lemon juice. Pour in sugar and continue mixing until stiff peaks form.

VANILLA BEAN WHIPPED CREAM

Steps:

• Chill the bowl and whisk attachment of an electric mixer. Place cream in a medium bowl. Cut vanilla bean in half lengthwise and scrape seeds into cream. Add bean to cream; whisk to combine. Cover mixture and refrigerate for 1 hour.
• Strain cream mixture through a fine mesh sieve into chilled bowl of an electric mixer. Transfer bowl to mixer fitted with chilled whisk attachment; beat on medium speed for 1 minute.
• With the mixer running, sprinkle in sugar. Increase speed to medium-high and beat until soft peaks form. Serve immediately or cover and refrigerate, up to 2 hours.

PIñA COLADA PASTRY CREAM

Steps:

• In a medium saucepan, whisk the pineapple juice and coconut milk together. Heat over medium heat, stirring occasionally, for about 3 minutes, until the liquid is hot and steaming but not boiling.
• Meanwhile, in a small bowl, whisk the sugar, cornstarch, and salt together. In a medium bowl, whisk the egg yolks and whole egg until well mixed and homogenous. Whisk the sugar mixture into the eggs until lightened and fluffy. While whisking, pour about a third of the hot pineapple and coconut milk mixture over the yolk mixture and whisk very well until combined. Add another third and whisk well. Whisk in the remaining hot liquid and pour the mixture back into the saucepan. Return the pan to medium heat and whisk constantly until the mixture begins to boil.
• Once it is bubbling, whisk the mixture vigorously at a boil for 3 to 4 full minutes. Remove the pan from the heat and whisk in the butter, a little at a time. Mix in the rum, if using, after the butter has been incorporated.
• Pass the mixture through a fine-mesh strainer into a small baking sheet or cake pan, pressing the cream in the strainer to remove any cooked egg bits. Spread the pastry cream into a thin layer on the sheet; lay a sheet of plastic wrap directly on the surface.
• Cool the pastry cream to room temperature; refrigerate for at least 2 hours and preferably overnight. When ready to use, transfer the pastry cream to a bowl and stir with a rubber spatula to loosen it. Pastry cream should be used within 3 days.

CHANTILLY CREAM

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.

JOHNNY IUZZINI'S SIMPLE SYRUP

Steps:

• Bring sugar and 2 cups water to a boil in a saucepan over medium heat and cook, stirring, until sugar has dissolved. Let cool completely.

JOHNNY IUZZINI'S VANILLA WHIPPED CREAM

Steps:

• Place the bowl of an electric mixer in the freezer until chilled. Return to mixer fitted with the whisk attachment and add cream, creme fraiche, sugar, and vanilla seeds; beat until stiff peaks form. Use immediately or transfer to an airtight container and keep refrigerated until ready to use; rewhisk before using.