Bourbon Whipped Cream

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream and vanilla scrapings. Beat on medium speed until mixture is thick, about 5 minutes. Add the creme fraiche, maple syrup, and bourbon, and continue beating until stiff peaks form, about 2 minutes more. Serve immediately, or cover with plastic wrap, and refrigerate until ready to serve, up to 1 hour.