Whipped Cream Creme Chantilly Recipes
FRENCH CHANTILLY CREAM (CRèME CHANTILLY)
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
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
WHIPPED CREAM
How to make basic whipped cream. For best results make sure whisk and bowl are ice cold.
Provided by Paula
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 3
Steps:
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 0.9 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 0.5 g
WHIPPED CREAM (CREME CHANTILLY)
Steps:
- Lightly beat the cream in a large chilled bowl with a large balloon whisk, or in an electric beater, until it begins to thicken.
- Add the sugar and vanilla extract and continue to beat until the cream is very stiff and stands in firm peaks on the beater when it is lifted from the bowl. Refrigerate until ready to use.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 15 grams, Protein 1 gram, SaturatedFat 9 grams, Sodium 15 milligrams, Sugar 5 grams
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
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WHIPPED CREAM RECIPE, CHANTILLY CREAM | BAKER BETTIE
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4.7/5 (6)Total Time 15 minsCategory All RecipesCalories 60 per serving
- Prep: Put the bowl, preferably stainless steel, and the beaters in the freezer for 10 minutes before whipping your cream. Your cream will be the most stable if using cold equipment and a stainless steel bowl.
- Whip: Combine the cream and the sugar in the bowl. Whisk gently until combined. Turn the mixer on to full speed and whip the cream to stiff peaks. Pay close attention and stop the mixer as soon as stiff peaks are formed.
- Use or Store: For best results, use immediately. Otherwise, store in an airtight container in the refrigerator for up to 3 days. If the whipped cream begins sagging, it can be re-whipped briefly before serving.
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