Can someone give me a good vanilla cream recipe?!
Answers:
Vanilla Creme (drink recipe)
* 1 1/2 cups low-fat milk
* 1/8 cup fat free French vanilla liquid coffee creamer (from the refrigerated section)
* 1 teaspoon artificial vanilla flavoring or vanilla, to taste
* 1 tablespoon sugar (or to taste)
* Reddi whip fat-free whipped topping (garnish)
Directions
1!.
Place all ingredients in a medium pot, except for whipped cream!.
2!.
Stir well!.
3!.
Allow to come to a boil, keeping an ever so watchful eye on it!.
4!.
Once boil is achieved!.!.!.
5!.
Pour into your favorite mugs!.
6!.
Top off with whip cream!.
7!.
Enjoy!
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Vanilla Cream (dessert/topping)
1 8-ounce container crème fra?che or sour cream
2 tablespoons powdered sugar
1 1/4 teaspoons vanilla extract
Whisk all ingredients in small bowl to blend!. (Can be made 1 day ahead!. Cover and chill!.)Www@FoodAQ@Com
* 1 1/2 cups low-fat milk
* 1/8 cup fat free French vanilla liquid coffee creamer (from the refrigerated section)
* 1 teaspoon artificial vanilla flavoring or vanilla, to taste
* 1 tablespoon sugar (or to taste)
* Reddi whip fat-free whipped topping (garnish)
Directions
1!.
Place all ingredients in a medium pot, except for whipped cream!.
2!.
Stir well!.
3!.
Allow to come to a boil, keeping an ever so watchful eye on it!.
4!.
Once boil is achieved!.!.!.
5!.
Pour into your favorite mugs!.
6!.
Top off with whip cream!.
7!.
Enjoy!
--------------
Vanilla Cream (dessert/topping)
1 8-ounce container crème fra?che or sour cream
2 tablespoons powdered sugar
1 1/4 teaspoons vanilla extract
Whisk all ingredients in small bowl to blend!. (Can be made 1 day ahead!. Cover and chill!.)Www@FoodAQ@Com
Vanilla Cream
TIME/SERVINGS
Total: 15 mins
Active: 15 mins
Makes: About 2 cups (enough to fill one snackie cake recipe)
Shocking but true, the vanilla filling in most snack cakes is exactly the same!. Here’s a master recipe that makes more than enough filling for any one of our snackie cakes!. In this basic frosting, the cream is stabilized and made richer with the addition of mascarpone or cream cheese!.
INGREDIENTS
4 ounces mascarpone or cream cheese, at room temperature
1 vanilla bean, split lengthwise and scraped, seeds reserved (or 1 teaspoon vanilla extract)
3 large egg whites
2/3 cup granulated sugar
INSTRUCTIONS
Combine cheese and vanilla bean and seeds (or vanilla extract, if using) in a bowl and mix until cheese is soft and ingredients are evenly combined; reserve!.
Simmer 1 inch of water in a medium pot!. Combine egg whites and sugar in a medium mixing bowl!. Make a double boiler by placing the bowl with the egg mixture over the pot of simmering water!. (Do not let the bottom of the bowl touch the water!.) Whisk egg mixture continuously until it reaches 110°F, about 2 minutes!. Remove from heat!.
Place mixture in a stand mixer fitted with a whisk attachment and whisk on medium speed until it has doubled in volume, about 5 to 7 minutes!. (The egg mixture should be glossy and hold a soft peak!.) Add cheese mixture and beat just until smooth!.
Cover mixture with plastic wrap and refrigerate until ready to use!.
All the best :)Www@FoodAQ@Com
TIME/SERVINGS
Total: 15 mins
Active: 15 mins
Makes: About 2 cups (enough to fill one snackie cake recipe)
Shocking but true, the vanilla filling in most snack cakes is exactly the same!. Here’s a master recipe that makes more than enough filling for any one of our snackie cakes!. In this basic frosting, the cream is stabilized and made richer with the addition of mascarpone or cream cheese!.
INGREDIENTS
4 ounces mascarpone or cream cheese, at room temperature
1 vanilla bean, split lengthwise and scraped, seeds reserved (or 1 teaspoon vanilla extract)
3 large egg whites
2/3 cup granulated sugar
INSTRUCTIONS
Combine cheese and vanilla bean and seeds (or vanilla extract, if using) in a bowl and mix until cheese is soft and ingredients are evenly combined; reserve!.
Simmer 1 inch of water in a medium pot!. Combine egg whites and sugar in a medium mixing bowl!. Make a double boiler by placing the bowl with the egg mixture over the pot of simmering water!. (Do not let the bottom of the bowl touch the water!.) Whisk egg mixture continuously until it reaches 110°F, about 2 minutes!. Remove from heat!.
Place mixture in a stand mixer fitted with a whisk attachment and whisk on medium speed until it has doubled in volume, about 5 to 7 minutes!. (The egg mixture should be glossy and hold a soft peak!.) Add cheese mixture and beat just until smooth!.
Cover mixture with plastic wrap and refrigerate until ready to use!.
All the best :)Www@FoodAQ@Com