Vanilla Whipped Cream

By Jonathan Reynolds

Updated Oct. 23, 2024

Total Time
15 minutes, plus 1 day's freeze time
Rating
4(54)
Comments
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There’s little more simple, or delightful, than whipped cream. This version makes it extra special, infusing the cream with a vanilla bean to elevate its flavor. But you can steep the cream for less than 24 hours, or not at all, for a treat that can bring joy to even the most jaded of hearts.

Featured in: FOOD; Bombes Away

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Ingredients

Yield:4 cups
  • 1pint heavy cream
  • Vanilla bean (or extract) to taste
  • 3tablespoons sugar
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

222 calories; 22 grams fat; 14 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 2 grams protein; 16 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Infuse the cream with vanilla bean in the refrigerator for 24 hours. Discard the bean. Whip the cream, sugar and vanilla extract (if not using bean) to soft peaks.

Ratings

4 out of 5
54 user ratings
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Comments

Susan D

For topping a cream pie (like chocolate cream pie), I would use half the amount of sugar. I found 3 tablespoons to be too sweet.

Jean

I like the idea of infusing vanilla beans in the cream overnight. Perhaps add mint leaves as well? I made a slightly different recipe, using 1 TBS of powdered sugar and a pinch of salt that pleased me. I prefer less sweet whipped cream. My Italian in-laws use a dollop of whipped cream in their espresso. Delicious.

Step one

I like to use powdered sugar, as it seems to help hold extra whipped cream from weeping in the refrigerator.

Cheryl

No sugar. I always sweeten the dessert, not the whipped cream. And good vanilla extract works just fine; add when the cream is half-thickened.

margaret w

no sugar, just whisky, drambuie or whichever one you think will work with your fruit. honey works well too. or lavendar

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