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.
The Martha Stewart Show, February Winter 2009
Yield Makes about 1 1/2 cups
- 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.
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