Whipped Cream


  • 1 cup whipping cream
  • 2 tablespoons superfine (castor) sugar
  • ½ vanilla bean, split, seeds scraped out and saved
  • salt


Put the cream, sugar, vanilla seeds, and a pinch of salt in a cold, medium-sized bowl and whip the cream until the cream is loosely stiff–or in soft peaks.

If making this in advance, cover the bowl and refrigerate for up to 2 hours. Whip again briefly before serving.