Simple Vanilla Bean Whipped Cream

Preparation info

  • Yield: About

    3½ cups

    Whipped Cream
    • Difficulty


Appears in

Baked: New Frontiers in Baking


By Matt Lewis and Renato Poliafito

Published 2008

  • About


  • 2 cups heavy cream
  • 1 vanilla bean
  • ¼ cup sugar<


Pour the cream into a medium bowl or a large glass measuring cup.

Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds into the cream. Add the vanilla bean to the cream. Use a whisk to disperse the vanilla bean seeds. Cover the mixture and refrigerate for about 1 hour to allow the vanilla flavor to infuse the cream.