Vanilla Bean Whipped Cream
- 1 cup Heavy Whipping Cream
- 2 tablespoons sugar
- 1 Beyond Good Vanilla Bean (See How to Use a Vanilla Bean)
Put a glass or metal mixing bowl in the freezer until it’s super cold to the touch, 15-20 minutes.
Combine all three ingredients and start whisking. You can use an electric or a stand mixer to do this, but doing it by hand is way more satisfying. The introduction of air happens slower and you get the ultra-satisfying moment of seeing the peaks start to form because of your own effort.
When you raise your whisk out of the bowl, the whipped cream should cling to it like a cloud, and you should leave behind a semi-stiff little creamy peak behind. That’s how you know it’s ready to go.
Don’t make this too far ahead of time, or it will lose its texture and start to feel wet and dense instead of dreamy and airy.
Pop it on top of whatever you’re having for dessert.