Sweetened Whipped Cream Fraiche Recipes
SWEETENED WHIPPED CREAM
Whipped cream recipes don't have to be hard. This one can even be made ahead. Slightly underwhip the cream, then cover and refrigerate for several hours. Beat briefly just before using.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 3
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Store in the refrigerator.
Nutrition Facts : Calories 57 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 6mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
SWEETENED WHIPPED CREAM
Sweetened Whipped Cream
Provided by BHG Test Kitchen
Time 10m
Number Of Ingredients 3
Steps:
- In a small chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Do not overbeat. Makes 2 cups.
Nutrition Facts : Calories 28 kcal, Carbohydrate 1 g, Cholesterol 10 mg, SaturatedFat 2 g, Sodium 3 mg, Fat 3 g, UnsaturatedFat 0 g
SWEETENED WHIPPED CREAM FRAICHE
This stuff is like heaven in a bowl! The best way to make this fraiche, is to place the cream mixture into a larger bowl with ice, then beat the cream... the trick is to have your whipping cream and sour cream VERY cold. You can place it in the freezer for about 5 minutes until really cold, just watch it does not freeze. Do not use low-fat or fat-free sour cream, only regular full-fat for this. This takes no time to make on a heavy-duty stand mixer fitted with a whisk attachment, if you are using a hand mixer then just be patient, it will take several minutes to achieve the right consistency.
Provided by Kittencalrecipezazz
Categories Dessert
Time 15m
Yield 7 cups (approx)
Number Of Ingredients 4
Steps:
- In a large chilled bowl (place the bowl in the freezer with the whisk attachment for about 10 minutes) using an electric mixer.
- Store any leftover fraiche in the fridge.
- Delicious!
Nutrition Facts : Calories 450.8, Fat 42.6, SaturatedFat 26.3, Cholesterol 152.6, Sodium 58.8, Carbohydrate 16.4, Sugar 13.6, Protein 2.6
SWEETENED WHIPPED CREAM
Steps:
- Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
CHANTILLY CREAM (CREME CHANTILLY)
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
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
SWEETENED WHIPPED CREAM
Sweetened Whipped Cream. Learn to distinguish between the stages of whipped cream; it doesn't always have to be stiff.
Provided by Rick Rodgers
Categories Milk/Cream Mixer Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Pour the cream into a well-chilled bowl and add the sugar and vanilla. Using an electric hand mixer or balloon whisk, beat the cream to the desired consistency. For soft peaks, the cream will be just thick enough to hold its shape in soft billows. For stiffly beaten cream, the beaters or whisk wires will leave distinct traces on the cream and stand in firm peaks when the beaters are lifted.
- MAKE AHEAD
- The cream can be whipped up to 1 day ahead, covered tightly with plastic wrap, and refrigerated. If liquid separates from the cream, whip it again to incorporate the liquid.
WHIPPED CRèME FRAîCHE
Categories Condiment/Spread Milk/Cream Dairy Quick & Easy Vanilla Spring Sour Cream Bon Appétit
Yield Makes about 7 cups
Number Of Ingredients 5
Steps:
- Using electric mixer, beat all ingredients in large bowl until stiff peaks form.
SILKY CREME FRAICHE WHIPPED CREAM
A little créme fraiche adds a pleasant tang to an otherwise plain whipped cream, and the small amount of gelatin brings double the benefits: it makes it silky-smooth and a dream to work with for piping on Martha's Roberta Heart Cakes. It also stabilizes the mixture so it will stay fluffy and scoopable for days.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 3h10m
Yield Makes about 3 1/2 cups
Number Of Ingredients 5
Steps:
- Sprinkle gelatin over 1 tablespoon cold water; let stand 5 minutes. Meanwhile, heat 1/4 cup heavy cream in a small pot over medium until bubbling around edges. Stir in gelatin mixture, reduce heat to low, and cook, stirring, until dissolved. Stir mixture into remaining 1 1/4 cups heavy cream. Refrigerate until cold and beginning to set, at least 2 hours or, covered, up to 2 days.
- Add confectioners' sugar to cream mixture and whisk to soft peaks. Whisk in vanilla and crème fraîche. Refrigerate until firm but still silky, at least 1 hour, or, in an airtight container, up to 1 day.
CREME FRAICHE
This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Provided by NEONWILLIE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 16
Number Of Ingredients 2
Steps:
- Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
- Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g
SWEETENED WHIPPED CREAM
The perfect topper for almost any dessert, including our 1-2-3-4 Lemon Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 3
Steps:
- Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. Use immediately.
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
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