Vanilla Whipped Cream Food

REALLY VANILLY WHIPPED CREAM

Steps:

• Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

VANILLA WHIPPED CREAM

Steps:

• Beat whipping cream, sugar and vanilla extract in large bowl until firm peaks form. (Can be prepared 4 hours ahead. Cover and chill.)

WHIPPED CREAM RECIPE WITH VANILLA

Steps:

• How to Make Whipped Cream with VanillaBeat cream, confectioners' sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form. Cover.
• Refrigerate until ready to serve.
• Test Kitchen Notes:For the best whipped cream, that holds its shape longer and whips more easily, make sure to use cold heavy whipping cream. This recipe is for sweetened vanilla whipped cream, so using pure vanilla extract alongside confectioners' sugar is the key to a rich and delicious final product. You can alternatively make whipped cream with different flavors by substituting your favorite extracts, like almond, peppermint, lemon or orange, along with various spices and liquors in place of the vanilla. This light and fluffy whipped cream holds its creamy peaks beautifully as it sits atop all of your favorite treats. For the holiday season, add a dollop over festive favorites including Classic Pumpkin Pie, Easy Apple Pie and Pumpkin Pie Spice Hot Chocolate. It also tastes great on year-round classics like French Toast, chocolate pancakes and peach blueberry crisp, or simply served on top of fresh berries for a quick dessert.

VANILLA WHIPPED CREAM

Steps:

• Put the cream in the bowl of a stand mixer fitted with a whisk attachment. Whip until foamy and then add the sugar and vanilla bean paste or extract. Beat until soft peaks form. Be careful not to overbeat or the cream will become grainy.

VANILLA WHIPPED CREAM FOR STRAWBERRY SHORTCAKES

Steps:

• Chill a mixing bowl. Combine heavy cream, vanilla extract, and sugar in prepared bowl. Using a whisk, beat until soft peaks form. Whip cream to stiff peaks just before serving.

VANILLA WHIPPED CREAM

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.

VANILLA BEAN WHIPPED CREAM

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

Steps:

• Beat cream, powdered sugar and vanilla in large bowl until stiff peaks form. (Can be made 4 hours ahead. Cover and chill.)

VANILLA VODKA WHIPPED CREAM

Steps:

• Whip the cream until stiff
• Gradually stir in the sugar and vodka.

VANILLA CHANTILLY CREAM

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.

MAPLE CHEESECAKE BARS WITH VANILLA BEAN WHIPPED CREAM

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil hanging over sides of pan. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add 1/2 cup maple syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 to 50 min. or until center of cheesecake is almost set. Cool completely.
• Refrigerate 4 hrs.
• Use foil handles to transfer cheesecake from pan to cutting board. Cut vanilla bean piece lengthwise in half. Use tip of knife to scrape seeds from pod into medium bowl. Discard pod. Add whipping cream and remaining sugar to vanilla bean seeds; beat on medium speed until soft peaks form. Spread onto top of cheesecake.
• Combine oranges and pomegranate seeds; spoon over cheesecake. Drizzle with remaining maple syrup.

VANILLA BEAN WHIPPED CREAM

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.