Vanilla Cream Recipes

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HOMEMADE VANILLA CREAM



Homemade Vanilla Cream image

Simple and good recipe for homemade vanilla cream just like it is made in Denmark and the other Nordic countries.

Provided by NordicFoodLiving.com

Categories     Dessert

Time 15m

Number Of Ingredients 5

2 eggs
4 tbsp sugar
2 tbsp corn starch
3 dl milk 1.5%
seeds from a vanilla bean

Steps:

  • Put all the ingredients in a sauce pan including the empty vanilla bean. Whisk it well together.
  • Heat up on medium heat, while whisking constantly, until the cream is boiling and getting thicker.
  • When the cream has your preferred consistency; take it off the heat and pour it in a bowl.
  • Remove the empty vanilla bean and let the cream cool off.

VANILLA CREAM



Vanilla Cream image

This cream is the perfect filling for mini Boston Cream Pie Cupcakes that will please any crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 6

2 large egg yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
Pinch of salt
1 cup whole milk
1/2 teaspoon pure vanilla extract

Steps:

  • Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
  • Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
  • Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

VANILLA CREAM



Vanilla Cream image

Categories     Dairy     Dessert     Quick & Easy     Vanilla     Summer     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 3

1/2 vanilla bean, halved lengthwise, or 1 teaspoon vanilla extract
1 cup chilled heavy cream
2 tablespoons sugar

Steps:

  • Scrape seeds from vanilla bean with tip of a knife into a bowl. Add cream and sugar and beat with an electric mixer until cream just holds soft peaks.

HOMEMADE VANILLA ICE CREAM



Homemade Vanilla Ice Cream image

This vanilla ice cream is everything you would want in a classic-rich and creamy with a pure, balanced flavor that can hold its own whether you serve it in a cone, with pie or as a base for candy or cookie mix-ins.

Provided by Food Network Kitchen

Time 4h35m

Yield 1 generous quart

Number Of Ingredients 6

3 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
5 large egg yolks

Steps:

  • Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.)
  • Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve.

VANILLA CREAM OR SAUCE



Vanilla Cream or Sauce image

This is really delicious on its own, but I use it mainly to serve alongside brownies, bread pudding, apple pie, berries, or poached pears. You can either make this as a thicker cream or as a sauce. I love it as a cream for berries, poached pears or brownies and as a sauce over apple pie or bread pudding. Serve chilled over warm or cool desserts or just eat it on its own as a custard.

Provided by Northstar

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 1h10m

Yield 6

Number Of Ingredients 5

2 ½ cups whole milk, divided
1 tablespoon cornstarch, or more as desired
⅓ cup white sugar
2 egg yolks
1 teaspoon vanilla extract

Steps:

  • Heat 2 cups milk in a heavy saucepan over low heat until simmering, about 5 minutes.
  • Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer, stirring frequently, until thickened, about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
  • Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce, ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature, about 20 minutes.
  • Move sauce to refrigerator and chill completely cold, at least 30 minutes.

Nutrition Facts : Calories 128.7 calories, Carbohydrate 17.2 g, Cholesterol 78.4 mg, Fat 4.8 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 43.5 mg, Sugar 15.8 g

VANILLA BUTTERCREAM



Vanilla Buttercream image

Provided by Food Network

Categories     dessert

Time 10m

Yield 2 1/3 cups (enough for 12 cupcakes)

Number Of Ingredients 5

2 sticks (1 cup) unsalted butter, at room temperature
4 cups powdered sugar (1-pound box)
Pinch fine salt
2 teaspoons pure vanilla extract
2 to 4 tablespoons milk

Steps:

  • Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired. Use immediately, or refrigerate in an airtight container for up to 3 days. Allow to come to room temperature and beat on medium-high until smooth.

BEST EVER VANILLA ICE CREAM



Best Ever Vanilla Ice Cream image

This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy ice cream at home that rivals what you can get at a premium ice cream shop. -Peggy Woodward, Taste of Home Senior Food Editor

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4.5 cups.

Number Of Ingredients 6

2 cups heavy whipping cream
2 cups 2% milk
3/4 cup sugar
1/8 teaspoon salt
1 vanilla bean
6 large egg yolks

Steps:

  • In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts : Calories 310 calories, Fat 23g fat (14g saturated fat), Cholesterol 188mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.

VANILLA CREAM



Vanilla Cream image

This sauce is so delicious....thick and creamy with a satisfying flavor, but is best eaten immediately. So have everthing else prepared, then puree the sauce just before serving. Offer it at the table in a small pitcher to pour over fruit, pudding, cake , or anything else that strikes your fancy. This will keep, well covered in the refrigerator, for up to 3 days. From the Moosewood Restaraunt Low-Fat Favorites Cookbook.

Provided by Sharon123

Categories     Low Cholesterol

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup low fat cottage cheese
1 cup nonfat yogurt or 1 cup low-fat yogurt
1/3 cup pure maple syrup
1/2 teaspoon pure vanilla extract

Steps:

  • Whirl all of the ingredients in a blender until smooth.
  • Serve chilled.

Nutrition Facts : Calories 101.7, Fat 1, SaturatedFat 0.4, Cholesterol 4.6, Sodium 157.9, Carbohydrate 16.3, Sugar 15.1, Protein 6.8

VANILLA CREAM PIE



Vanilla Cream Pie image

I love this recipe because you have all different cream pie recipes in one and it's delicious! Add a cup of milk and you have pudding!

Provided by Nancy Sneed

Categories     Pie

Time 35m

Yield 1 pie, 7 serving(s)

Number Of Ingredients 12

3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 slightly beaten egg yolks
2 tablespoons butter or 2 tablespoons oleo
1 teaspoon vanilla
1 (9 inch) baked pastry shells
3 egg whites (for meringue)
1/4 teaspoon cream of tartar
1/2 tablespoon vanilla
6 tablespoons sugar

Steps:

  • in saucepan, combine sugar, flour, and salt; gradually stir in milk.
  • Cook and stir over medium heat till mixture boils and thickens.
  • Cook 2 minutes longer.
  • Remove from heat.
  • Stir small amount hot mixture into yolks.
  • Return to hot mixture; cook 2 minutes stirring constantly.
  • Remove from heat.
  • Add butter and vanilla; cool to room temperature.
  • Pour into baked pie shell----> Meringue: Beat 3 egg whites with cream of tartar and vanilla.
  • Gradually add 6 Tbsp sugar till soft peaks form, spread atop pie.
  • Bake in moderate oven 350°F 12 to 15 minutes.
  • Variations of Vanilla Cream Pie-------------.
  • Banana or Coconut or Butterscotch or Chocolate or Pineapple.
  • Follow directions for vanilla cream pie substituting the following: for butterscotch pie substitute 1 cup brown sugar and use 3 Tbsp butter.
  • For chocolate increase sugar to 1 cup and use approximately 4 tbsp cocoa.
  • For banana layer three sliced bananas on crust and pour pie filling over.
  • For pineapple, drain 1 8 oz can of crushed pineapple and stir into cream filling.
  • You may also make this into a pudding by using 3 cups of milk instead of 2.

VANILLA CREAM FRUIT TART



Vanilla Cream Fruit Tart image

It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. -Susan Terzakis, Andover, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
1 package (10 to 12 ounces) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/2 cup pineapple juice
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon lemon juice
1-1/2 to 2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries

Steps:

  • Preheat oven to 300°. Cream butter and confectioners' sugar until light and fluffy. Beat in flour (mixture will be crumbly). Pat onto a greased 12-in. pizza pan. Bake until lightly browned, 25-28 minutes. Cool., Beat melted chips and cream until smooth. Beat in cream cheese until smooth. Spread over crust. Refrigerate 30 minutes. Meanwhile, in a small saucepan, combine pineapple juice, granulated sugar, cornstarch and lemon juice. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Cool., Arrange berries over cream cheese layer; brush with pineapple mixture. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 433 calories, Fat 28g fat (17g saturated fat), Cholesterol 60mg cholesterol, Sodium 174mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

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