I always add a bit of vanilla extract to my homemade whipped cream but whenever I have the time, this vanilla-infused whipped cream is way tastier and decadent (and the perfect topping for my Spiked Hot Apple Cider!)
Ingredients:
- 8 ounces Heavy Whipping Cream
- 1 Vanilla bean
- 1 tablespoon Sugar
Pour the cream into a metal bowl.
Slice the vanilla bean lengthwise and scrape out the inside into the cream.
Stir the cream and vanilla bean paste then drop the vanilla bean pods into the cream.
Refrigerate, covered, for a few hours (for easier whipping, put your metal whisk/beaters in the fridge as well).
Remove bean pods and begin whipping using either an electric mixer or by hand with a metal whisk (I find an egg beater works really well) until cream starts to thicken then add sugar and continue to mix until cream holds it’s shape.
