I'm looking for a vanilla cream recipe...?

Question

I'm looking for a recipe for vanilla cream...you know the kind of cream consistancy that you get in a box of chocolates....ie like rasberry cream...chocolate cream... I'm trying to make some dark chocolates with a vanilla cream inside but I can't find a recipe for vanilla cream anywhere!

Answer 1

Hi !!
I hope that this is what you are looking for...

Vanilla Buttercreams

Candy center with fresh butter flavor from Ideal Candy Cookbook

60 centers
1 hour 45 min prep

3 cups sugar
1 cup water
1/4 teaspoon cream of tartar
1/2 cup butter, broken into little pieces
1/4 teaspoon salt
1 teaspoon vanilla
dipping chocolate

- Combine sugar, water, and cream of tartar in a saucepan; cover with a tight lid and cook.
- When mixture boils rapidly, remove lid and cook to 238 degrees F.
- Pour out on cold slab and let stand until lukewarm.
- Place butter pieces, salt, and vanilla over the syrup and work with spatula or paddle until fondant is cool and thick.
- Move to a cooler part of the marble slab or other cold surface and let stand until candy is firm, holds its shape and is not sticky.
- Knead for a moment or two until creamy.
- Wrap in waxed paper and store in refrigerator until very firm, then shape into 3/4 inch balls.
- Let stand about 30 minutes before dipping; for best results, dip within 2 hours.

If kept longer than a week, wrap well and freeze.

---------AND THIS RECIPE...

Cream Fondant

This basic cream fondant recipe can be used to make a variety of flavored centers for dipped chocolates.

Yield
100 centers

Ingredients
1 cup whipping cream
1/2 cup milk
1/2 cup light corn syrup
4 cups granulated sugar
1/4 teaspoon salt
1/2 cup marshmallow creme (optional)
flavorings (optional)
nuts (optional)

Directions:
- Place a 9" x 13" ungreased baking pan in the refrigerator to cool (do not freeze). Use cautionary measures when working with hot syrup.
- In a heavy saucepan (4 quart), combine cream, milk, corn syrup, sugar and salt. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. If any sugar crystals are present, wash down sides of pan with a wet pastry brush to remove.
- Attach a candy thermometer to saucepan. Cook syrup to 238°F (115°C) or soft-ball stage. Remove from heat and pour into baking pan without stirring or scraping. Without excess movement, place in refrigerator or cool area.
- When bottom of pan has cooled (no longer warm), begin slowly stirring fondant with a wooden spoon. After 15 minutes of stirring add marshmallow creme if desired. Add flavoring and/or nuts if desired. Stir fondant until it sets up becoming very stiff and no longer glossy.
- If the fondant is too stiff to handle, break off a small piece and knead it with your hands to soften. You can also wrap the fondant in plastic wrap and cover it with a warm damp towel for 15 minutes to soften. If either method doesn't soften the fondant, then it is overcooked and will need to be recooked.
- If you have stirred to fondant for more than 1 hour and it hasn't set up, try letting it rest for a few minutes without stirring. This will sometime cause the fondant to begin the desired crystallization process. If resting the fondant doesn't work, it may be undercooked. It will need to be recooked.

Variations:
- Vanilla Cream Fondant or Vanilla Nut Cream Fondant: Add 1 tablespoon vanilla and 1 cup chopped pecans or walnuts.
- Black Walnut Cream Fondant: Add 1 tablespoon vanilla, 1/4 teaspoon black walnut extract and 1 cup walnuts.
- Cherry Cream Fondant: Flavor with 2 teaspoons almond extract and 1 teaspoon rum extract.
- Cherry Nut Cream Fondant: Add 2 teaspoons almond extract, 1 teaspoon rum extract, 1/2 cup chopped candied cherries and 1 cup chopped pecans, walnuts or almonds.
- Mint Cream Fondant: Add 1/2 teaspoon oil of peppermint or 2 teaspoons peppermint extract.
- Lemon Cream Fondant: Add 1 tablespoon lemon extract, a small amount of yellow food color and 1/4 teaspoon citric acid.
- Orange Cream Fondant: Add 1 tablespoon orange extract, a small amount of orange food color and 1/4 teaspoon citric acid.
- Raspberry Cream Fondant or Strawberry Cream Fondant: Add 2 tablespoons raspberry or strawberry extract, 1/4 teaspoon lemon extract, a small amount of pink or red food color and 1/4 teaspoon citric acid.

Making Multiple Flavors and Colors:
- After the cream fondant has set up, divide it into separate balls. Press your thumb into the center of one of the balls, creating a small hole. Place the favoring and color into the hole and knead with your hands until well blended. Then add nuts if desired.
- If the fondant becomes sticky, dust your hands with cornstarch or flour. Avoid using confectioners’ (powdered) sugar since it will make the fondant more sticky.

Neapolitans:
- Divide one batch of cream fondant into 3 balls of equal size. Add vanilla to one, flavor one strawberry and color it pink, and make the last ball chocolate by kneading in 3 tablespoons unsweetened cocoa.
- Flatten each fondant into a 4 inch square. Place the vanilla fondant on top of the strawberry fondant, then place the chocolate fondant on top of the vanilla fondant. Cut into 1/2 inch wide strips. Cut each strip into 1 inch pieces. Roll each piece into a smooth ball. The fondant is now ready to dip in chocolate.

Recooking Candies:
- Fondants, fudges, and caramels can be recooked if they are under- or overcooked or if the candy has sugared, as long as the candy has not been scorched.
- In a heavy saucepan, combine 1 1/2 cups water and the cooked candy. Place over low heat and stir with a wooden spoon until the mixture is well-blended. Increase the heat to medium and bring to a boil. If sugar crystals are present, wash down the sides of the pan with a wet pastry brush. Clip on a candy thermometer and cook to the proper temperature. Pour out and cool according to the original recipe. Add more flavoring since the old flavoring will have cooked out. The candy will have a darker color due to the increased carmelization of the sugar during the longer cooking time.

Shaping Fondant into Centers:
- Cover trays or baking sheets with waxed paper and set aside.
- To shape fondant for centers, break off approximately 1/2 cup of fondant. Roll the fondant into a rope 1/2 inch thick. With a table knife cut into 1 inch pieces.
- Using your hands, roll each piece into the shape of a ball then placing on the waxed paper. With your fingertips slightly flatten each ball. The fondant is now ready for dipping. The fondant can stay at room temperature overnight, if desired. If the fondant is very soft, let the centers stand for several hours to form a crust before dipping.

Storage:
- Wrap the fondant in plastic wrap or place it in a plastic bag. The fondant can be stored in the refrigerator for several weeks or frozen for several months. Allow it to warm to room temperature before unwrapping.

Answer 2

Vanilla Ice Cream Recipe




3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Answer 3

Vanilla Cream

1-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1/2 to 1 teaspoon almond extract
2 cups heavy whipping cream, whipped

In a mixing bowl, beat the milk, pudding
mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in whipped cream

Answer 4

Vanilla Cream Filling

1/4 cup unsalted butter, softened
1/4 cup vegetable shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract

# Vanilla Cream Filling:.
# Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended.
# Turn the mixer speed to high and beat for 2-3 minutes more, until fluffy.

OR

Raspberry Vanilla Cream

INGREDIENTS:

* 2 cups raspberries, frozen without sugar
* 2 cups ricotta cheese (whole milk type has fewest carbs and least grainy)
* 1 Tablespoon vanilla
* 1/4 cup sugar free raspberry syrup (such as Da Vinci) or raspberry flavoring plus sweetener
* Artificial sweetener equal to 1/2 cup sugar, or to taste

PREPARATION:
Put raspberries and liquid in food processor or blender, and process until mostly smooth. Add ricotta and process until blended. Refrigerate covered.

OR

Vanilla Cream

Ingredients
1 cup (8 ounces) low-fat or nonfat vanilla yogurt
1/4 cup Whipping cream
2 1/2 teaspoons Confectioners' sugar (optional)
Preparation

1. Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2-inch clearance from the bottom. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt, cover and let drain in the refrigerator for 1 hour. Discard whey.

2. Whip cream in a small bowl until soft peaks form. Add sugar, if using, and continue whipping until firm peaks form. Fold in drained yogurt.

OR

Vanilla or Chocolate Cream

2 1/4 C milk
4 large egg yolks
2/3 C sugar
1/4 C corn starch
1/4 C flour
2 tsp. vanilla extract

Makes 2 3/4 Cups

In a medium saucepan, heat 2 cups milk to boiling. While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk. Whisk in cornstarch and flour until smooth. Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in remaining milk. Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils, whisking constantly. Reduce heat to low and cook for another 2 minutes. Remove from heat and stir in vanilla (and melted chocolate if you're making a chocolate pastry cream) or other flavorings. Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.

Answer 5

YOU'RE ON YOUR OWN!