Chantilly Cream Creme Chantilly Recipes
CHANTILLY CREAM
This recipe for chantilly cream is from Emily Luchetti's "Classic Stars Desserts."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/4 cups
Number Of Ingredients 3
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.
VANILLA CHANTILLY CREAM
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
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
CHANTILLY CREAM
Steps:
- Chill a mixing bowl and wire whisk in the freezer for 10 minutes before beginning. Beat heavy cream in the chilled bowl until it begins to foam and thicken up. Add the powdered sugar and continue to beat until the cream barely mounds. Do not overwhip.
- Cut the marshmallow in half and microwave for 10 seconds until soft and almost melted. Now, whip it into the cream to form soft peaks. Aside from adding a hint of vanilla flavor, the gelatin in the marshmallow will stabilize the cream. Refrigerate, covered, until ready to use.
TRUE CHANTILLY CREAM
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
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
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
CREME CHANTILLY
Steps:
- In a large bowl, beat the cream until it starts to thicken.
- Gradually add the sugar, beating constantly, just until the cream holds a stiff peak. Refrigerate until ready to use.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 23 milligrams, Sugar 5 grams
CRèME FRAîCHE FRENCH CHANTILLY CREAM
Chantilly Cream is perfect to serve over fresh berries or french toast. It's a great addition to a Sunday brunch menu!
Provided by Corrinne J
Categories Sauces
Time 10m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Add above ingredients to a mixing bowl and whisk until well combined and smooth.
- Top on your favorite fruits, French toast or pound cake.
Nutrition Facts : Calories 281.5, Fat 24.1, SaturatedFat 15, Cholesterol 87.8, Sodium 30.9, Carbohydrate 15.2, Sugar 12.8, Protein 1.8
LAVENDER VANILLA CRèME CHANTILLY
Cream can top cake, ice cream hot chocolate or eat alone. For Lavender Sugar With Vanilla Please go take a look at the recipe #101039 for pictures.
Provided by Rita1652
Categories Sweet
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender blend sugar till fine. Combine all ingredients in large bowl. Whip with standing or hand mixer or whisk until soft peaks form. Chill.
- For Lavender sugar.
- Place a cup of sugar in each (1 cup) jar along with 1 tablespoon lavender and divide the vanilla bean among some or all the jars.
- This is great as is but I put one jar of the mix into the vita mix to grind up the lavender and powdered the sugar. (Which is nice if you don`t want lavender buds in your baking. Or to add to a cup of comforting tea.)
- Let sit overnight.
- I did open in a couple hour and the aroma was just fabulous!
Nutrition Facts : Calories 652.9, Fat 14.7, SaturatedFat 9.1, Cholesterol 54.3, Sodium 15.1, Carbohydrate 134.4, Sugar 133.3, Protein 0.8
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CREME CHANTILLY RECIPES ALL YOU NEED IS FOOD
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