Vanilla Bean Whipped Cream Recipe
How to make Vanilla Bean Whipped Cream
1 cup heavy whipping cream
1 tablespoon sugar
1 vanilla bean
Place mixing bowl and metal whisk / beaters into the freezer for 15 minutes to chill.
To remove the seeds from the vanilla bean, place it on a cutting board. With a sharp knife, slice the bean down the middle cutting it in half.
Scrape the seeds from each half of the bean into the mixing bowl
Pour the whipping cream and sugar into the bowl.
Beat on medium-high speed just until stiff peaks are formed.
Refrigerate any unused portion in a tightly sealed container for up to 10 hours.
To reuse, whisk again for about 10 seconds.