🍦 Vanilla Bean Whipped Cream Recipe
This Vanilla Bean Whipped Cream is a luscious, airy topping with the rich flavor of real vanilla bean. It's a gourmet twist on classic whipped cream, ideal for pies, cakes, hot chocolate, or even fresh fruit. Made in just minutes with 3 ingredients, this is a small upgrade that makes any dessert feel luxurious.
Equipment
- Hand mixer or stand mixer with whisk attachment
- Mixing bowl (preferably chilled)
- Rubber spatula
- Measuring cups and spoons
- Paring knife (to split vanilla bean)
Ingredients
- 1 cup 240 ml heavy whipping cream, cold
- 2 tbsp powdered sugar or adjust to taste
- 1 vanilla bean split and scraped
- or substitute 1 ½ tsp vanilla bean paste or 2 tsp pure vanilla extract
Instructions
Chill Your Tools
- Place your mixing bowl and beaters or whisk attachment in the freezer for 5–10 minutes. Cold equipment helps the cream whip faster and hold its shape better.
Combine Ingredients
- In the chilled bowl, pour in the cold heavy cream. Add powdered sugar and the seeds scraped from the vanilla bean (or paste/extract if using a substitute).
Whip the Cream
- Using a mixer, beat on medium-high speed until soft peaks form (about 2–3 minutes). For a firmer whipped cream, continue to beat until medium-firm peaks form — but be careful not to overwhip, or it may turn into butter.
Taste and Adjust
- Taste the whipped cream and adjust sweetness or vanilla as needed. Use immediately or chill for up to 24 hours before using.
Notes
For stabilized whipped cream, add 1 tsp cornstarch or 1 tsp unflavored gelatin (dissolved in warm water first) before whipping.