Johnny Iuzzini's Vanilla Whipped Cream
This recipe for vanilla whipped cream is from pastry chef Johnny Iuzzini's "Dessert FourPlay" and is used to make Chocolate-Beet Cakes with Candied Beets and Rose Petals.
- Yield: Makes about 1 1/2 cups
Source: The Martha Stewart Show, February Winter 2009
- 1/2 cup heavy cream
- 1/2 cup plus 1 tablespoon creme fraiche
- Scant 1/2 cup confectioners' sugar
- 1 vanilla bean, split and scraped
Place the bowl of an electric mixer in the freezer until chilled. Return to mixer fitted with the whisk attachment and add cream, creme fraiche, sugar, and vanilla seeds; beat until stiff peaks form. Use immediately or transfer to an airtight container and keep refrigerated until ready to use; rewhisk before using.