Food & Cooking Recipes Dessert & Treats Recipes Vanilla Bean Whipped Cream 3.3 (43) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: Makes about 3 1/2 cups Use this delicious vanilla bean whipped cream when making Matt Lewis's Classic Diner-Style Chocolate Pie. Ingredients 2 cups heavy cream 1 vanilla bean ¼ cup sugar Directions 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. Print