Fresh Vanilla Bean Whipped Cream Food
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.
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
Make and share this Vanilla Bean Whipped Cream recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Place mixing bowl and wire whisk attachment in the freezer to chill for 30 minutes (this is KEY).
- Remove chilled bowl and whisk and set up mixer.
- Pour in heavy whipping cream, vanilla bean seeds, and powdered sugar.
- Whip on low for 1 minute, and then turn mixer speed up to high.
- Mix until whip cream is stiff about 2 minutes.
Nutrition Facts : Calories 152.4, Fat 14.7, SaturatedFat 9.1, Cholesterol 54.3, Sodium 15.2, Carbohydrate 5.1, Sugar 4, Protein 0.8
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VANILLA BEAN WHIPPED CREAM RECIPE - OH SWEET BASIL
From ohsweetbasil.com
Cuisine AmericanCategory 500+ Best Dessert RecipesServings 6Calories 483 per serving
- In a bowl, using a hand mixer, beat the whipped cream until soft peaks form. Over whipping will turn it to butter, so once it begins to thicken stop the mixer.
- Add the vanilla bean and powdered sugar, then beat in until soft peaks are starting to form again.
- Add the mascarpone and beat until stiff peaks. Serve immediately or store in an airtight container for up to 4 days.
HOW TO MAKE HOMEMADE WHIPPED CREAM - BAREFEET …
From barefeetinthekitchen.com
5/5 (3)Total Time 5 minsCategory DessertCalories 104 per serving
- Place a large metal bowl and the beater for your mixer in the freezer for at least 20 minutes. Using a small paring knife, split the vanilla bean lengthwise. Use the tip of the knife to scrape the seeds from both sides of the bean. (Do not throw away the pods! They can be used to make extract or flavored sugars.)
- In a large mixing bowl, combine the cream, vanilla seeds and powdered sugar. Set your mixer to medium (with the whisk attachment for a kitchenaid, or regular beaters for a standard mixer) and whip the cream just until peaks form. If you whisk it too long, the mixture will turn to butter (with this recipe, you'd be left with a strange sweet vanilla butter, but butter nonetheless). Serve immediately. Enjoy!
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