Kates Chantilly Cream Stabilized Whipped Cream With Vanilla Recipes

VANILLA CHANTILLY CREAM

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.

TRUE CHANTILLY CREAM

Steps:

• Keep in mind, if you over mix, it can become 'grainy', still tastes wonderful, but I would start over!
• Mix heavy cream, brandy, grand Marneir, vanilla 1minute.
• Mix heavy sour cream and sugar (to taste) 3 minute or till peaks form.
• After 4 minutes keep care because over mixing and you are making butter!

STABILIZED WHIPPED CREAM - CORN SYRUP METHOD:

Steps:

• In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
• Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.

STABILIZED WHIPPED CREAM FOR FROSTING CAKES

Steps:

• Add gelatin to cold water in a bowl.
• Set this over a saucepan with boiling water until the gelatin is clear.
• Cool to room temperature.
• Meanwhile whip the cream until it is medium thick.
• With the mixer still on, pour gelatin into the center of the cream.
• Continue to whip. Add the powdered sugar and vanilla extract.
• Continue whipping until cream is in soft peaks.
• At this point you can add food coloring or use as is.
• Frost cake or cupcakes.