Fresh Vanilla Bean Whipped Cream Recipes
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
VANILLA WHIPPED CREAM
Thick, heavenly, and quick homemade whipped cream. The lemon adds a hint of light citrus, the vanilla warms and enriches the typically too-sugary treat. By adding these 2 ingredients, I cut the sugar in half! Great for French toast, fruit dip, and desserts, or as a base for more elaborate recipes that use cream.
Provided by fleur
Categories Desserts Fillings Cream Fillings
Time 10m
Yield 48
Number Of Ingredients 4
Steps:
- Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed until it begins to thicken. Add vanilla bean paste once it starts to thicken. Mix in lemon juice. Pour in sugar and continue mixing until stiff peaks form.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 3 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 5.7 mg, Sugar 2.1 g
VANILLA BEAN WHIPPED CREAM
Use this delicious vanilla bean whipped cream when making Matt Lewis's Classic Diner-Style Chocolate Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 3
Steps:
- Chill the bowl and whisk attachment of an electric mixer. Place cream in a medium bowl. Cut vanilla bean in half lengthwise and scrape seeds into cream. Add bean to cream; whisk to combine. Cover mixture and refrigerate for 1 hour.
- Strain cream mixture through a fine mesh sieve into chilled bowl of an electric mixer. Transfer bowl to mixer fitted with chilled whisk attachment; beat on medium speed for 1 minute.
- With the mixer running, sprinkle in sugar. Increase speed to medium-high and beat until soft peaks form. Serve immediately or cover and refrigerate, up to 2 hours.
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