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Vanilla Cream

Use this recipe to prepare our Mini Eclairs with Strawberries and Cream.

  • Yield: Makes 2 cups
Vanilla Cream

Source: Martha Stewart Living, April 2010


  • 1 cup heavy cream
  • 1 vanilla bean, split and scraped, pod reserved
  • 2 tablespoons confectioners' sugar


  1. Combine cream, vanilla seeds and pod, and sugar in the bowl of a mixer. Refrigerate for 1 hour. Discard pod. Whisk cream mixture on medium-high speed until soft peaks form. Transfer to a pastry bag fitted with a 1/2-inch star tip.

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