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Simple Vanilla Bean Whipped Cream

Source of Recipe

From "Baked" by Matt Lewis and Renato Poliafito


List of Ingredients

â—¦ 2 cups heavy cream
â—¦ 1 vanilla bean
â—¦ ¼ cup sugar


Recipe

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.

Remove the cream from the refrigerator and pour through a fine-mesh sieve into the chilled bowl of an electric mixer fitted with the chilled whisk attachment. Beat on medium speed for 1 minute. Continuing to mix, sprinkle the sugar over the cream, then turn the mixer to medium-high and beat until soft peaks form. Serve immediately, or cover and refrigerate for up to 2 hours.

Makes about 3 ½ cups