True Chantilly Cream Recipes

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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

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

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

Categories     Dessert     Ingredient

Time 5m

Number Of Ingredients 3

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

CHANTILLY CREAM



Chantilly Cream image

Provided by Emeril Lagasse

Categories     dessert

Time 20m

Yield 8 servings

Number Of Ingredients 3

1 cup heavy cream, cold
2 tablespoons powdered sugar
1 large marshmallow

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.

CHANTILLY CREAM (CREME CHANTILLY)



Chantilly Cream (Creme Chantilly) image

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

1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar (icing sugar)
1/2 teaspoon real vanilla extract

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

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

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

CHANTILLY CREAM



Chantilly Cream image

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

1 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar

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.

CREME CHANTILLY



Creme Chantilly image

Provided by Marian Burros

Categories     dessert

Time 5m

Yield 3 cups

Number Of Ingredients 2

2 cups heavy cream
1/4 cup confectioners' sugar

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

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