Vanilla Bean Whipped Cream
Use this delicious vanilla bean whipped cream when making Matt Lewis's Classic Diner-Style Chocolate Pie.
- Yield: Makes about 3 1/2 cups
Source: The Martha Stewart Show, October Fall 2008
- 2 cups heavy cream
- 1 vanilla bean
- 1/4 cup sugar
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.