Vanilla Bean Whipped Cream

I will be the first to say that with my pointer finger, I can probably down a whole container of Cool Whip in two minutes.  But, after that I get that grossed out I just ate a tub of fake whatever feeling.  So this year to combat that, I decided to spend five minutes and whip up some old fashioned whipped cream from scratch.

The secret of making whipped cream easily is to put the beaters and the metal bowl in the freezer for 30 minutes before you start whipping.  If you do that, the rest is a breeze.  I again used the vanilla bean from William Sonoma.  This stuff is so good and makes every dessert it is in just that much better.  Please do yourself a favor and buy some.  You won’t regret it!

Finally, don’t knock the picture.  I forgot to take an after picture of the actual finished product.  Let’s just say that batch ended up in my belly shortly after it got whipped up.  Good times!

Vanilla Bean Whipped Cream

  • 1/2 pint of Heavy Whipping Cream
  • 1/4 cup of Granulated White Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Vanilla Bean
  • Pinch of Salt
  1. Put your beaters and metal mixing bowl in the freezer for thirty minutes.
  2. Take items out of the freezer.  Put whipping cream, sugar, salt, vanilla and ground vanilla bean into the bowl and beat for 5-8 minutes until to reach the firm peak level.
  3. Cover and refrigerate until ready to use.  Use on top of any dessert or hot cocoa or coffee.

Now go and make a Family Night Meal of your own…Clink!

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