Vanilla Bean Whipped Cream Recipes

Steps:

• Put the cream in the bowl of a stand mixer fitted with a whisk attachment. Whip until foamy and then add the sugar and vanilla bean paste or extract. Beat until soft peaks form. Be careful not to overbeat or the cream will become grainy.

Steps:

• Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed until it begins to thicken. Add vanilla bean paste once it starts to thicken. Mix in lemon juice. Pour in sugar and continue mixing until stiff peaks form.

Steps:

• In the chilled bowl of an electric mixer, add the cream. With the tip of a paring knife, scrape in the seeds from the vanilla bean. With the whisk attachment, mix on medium speed until the cream begins to hold very soft peaks, 1 to 2 minutes.
• Add the confectioners' sugar and whisk on high speed to soft peaks, just 1 minute longer. Use immediately or chill for a few hours, rewhipping with a whisk before serving.

Steps:

• Chill the bowl and whisk attachment of an electric mixer. Place cream in a medium bowl. Cut vanilla bean in half lengthwise and scrape seeds into cream. Add bean to cream; whisk to combine. Cover mixture and refrigerate for 1 hour.
• Strain cream mixture through a fine mesh sieve into chilled bowl of an electric mixer. Transfer bowl to mixer fitted with chilled whisk attachment; beat on medium speed for 1 minute.
• With the mixer running, sprinkle in sugar. Increase speed to medium-high and beat until soft peaks form. Serve immediately or cover and refrigerate, up to 2 hours.

Steps:

• Place a large mixing bowl over another large mixing bowl filled with ice. Add the heavy cream and vanilla bean seeds to the bowl on top. Sift the sugar over the mixture. With a balloon whisk, beat the mixture vigorously until the cream reaches soft peaks. Stop immediately. Refrigerate until ready to use.

Steps:

• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
• Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.

Steps:

• Place mixing bowl and wire whisk attachment in the freezer to chill for 30 minutes (this is KEY).
• Remove chilled bowl and whisk and set up mixer.
• Pour in heavy whipping cream, vanilla bean seeds, and powdered sugar.
• Whip on low for 1 minute, and then turn mixer speed up to high.
• Mix until whip cream is stiff about 2 minutes.