Crafted with fresh ingredients, this whipped cream has a smooth, creamy texture and a pleasant vanilla aroma. It is a versatile topping suitable for various desserts. You can use homemade vanilla whipped cream on:
- Fresh fruit salads
- Warm desserts like pies, cobblers, and crisps
- Chocolate cakes and brownies
- Ice cream sundaes and parfaits
Its rich vanilla scent and soft texture make it a good addition to both simple and fancy desserts.
Ingredients
- 2 cups of heavy whipping cream
- 2 Vanilla bean pods
- ½ cup powdered sugar
Process
- Slice each vanilla bean in half lengthwise using a sharp knife. Scrape the seeds out of the pod and set aside.
- In a large bowl, begin to whip the heavy cream at medium-high speed until thickened and peaks form.
- Add the vanilla bean seeds and powdered sugar, then continue beating at high speed until blended. Be careful not to overwhip the cream; it will turn to butter. Turn the mixer off.
- Store in an airtight glass container for up to 4 days.
- Save the empty bean pod and use it for other vanilla bean recipes.
Kitchen Moxy 