Kates Chantilly Cream Stabilized Whipped Cream With Vanilla Recipes

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

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

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

KATE'S CHANTILLY CREAM - STABILIZED WHIPPED CREAM WITH VANILLA

Kate's Chantilly Cream - Stabilized Whipped Cream With Vanilla image

This is "my" whipped cream, which I need to store exactly this way for future reference. It is based on Kittencal's Recipe#79506, but adding 1/4 teaspoon of vanilla. Per Kittencal, for 2 cups whipping cream, use 2 teaspoons unflavored gelatin in 2 tablesppons cold water. Store covered in refrigerator for several days, if it doesn't disappear first. You can use this to frost a cake (but leftovers would need to be refrigerated). A standard serving of any condiment is 2 tablespoons. To maximize the volume, make sure the whipping bowl, beaters, and cream are well chilled before beginning.

Provided by KateL

Categories Dessert

Time 9m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 5

Ingredients

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream (35%)
1/4 cup sifted icing sugar or 1/4 cup sifted confectioners' sugar
1/4 teaspoon pure vanilla extract

Steps:

In a small pan, combine gelatin and cold water; let stand until thick.
Place over low heat, stirring constantly, just until the gelatin dissolves.
Remove from heat; cool (but do not allow it to set).
Whip the cream with the icing sugar and vanilla, until slightly thick.
While slowly beating, add the gelatin to whipping cream.
Whip at high speed until stiff.

Nutrition Facts : Calories 59.3, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.4, Sodium 6, Carbohydrate 2.3, Sugar 1.9, Protein 0.4

TRUE CHANTILLY CREAM

True Chantilly Cream image

Alton Brown's, recipe for stabilized whipped cream is excellent, but as they say in the quarter, "Chantilly made with love, is akin to making love with Chantilly." & Cream Ain't Chantilly Cream! Without Grand Marnier and Brandy. Period! Liberty call, liberty call, liberty call! Still today, years after retirement from thre USN, the memories of hearing the bells and voice calling out that I was free to salute, and scoot, down to the frech quarter or the Garden district of 'Naw-lins'. For beignets n Chantilly Cream. Ooh-wee, p-i-g, hog!

Provided by Brian O.

Categories Dessert

Time 40m

Yield 2 cups, 1-24 serving(s)

Number Of Ingredients 6

Ingredients

1 pint heavy cream
1 teaspoon vanilla extract
1 teaspoon brandy
1 teaspoon Grand Marnier
1/4 cup sugar
2 tablespoons sour 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!

Nutrition Facts : Calories 1908.1, Fat 180.9, SaturatedFat 112.4, Cholesterol 664.6, Sodium 201, Carbohydrate 64.5, Sugar 51.8, Protein 10.3

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