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
Vanilla Bean Whipped Cream

Source: The Martha Stewart Show, October Fall 2008


  • 2 cups heavy cream
  • 1 vanilla bean
  • 1/4 cup sugar


  1. 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.

  2. 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.

  3. 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.


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