Vanilla Whipped Cream

By Jonathan Reynolds

Updated October 22, 2024

Total Time
15 minutes, plus 1 day's freeze time
Rating
4(54)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 cups

  • 1 pint heavy cream

  • Vanilla bean (or extract) to taste

  • 3 tablespoons sugar

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 90 milligrams cholesterol; 295 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 18 grams saturated fat; 29 grams fat; 1 gram trans fat; 22 milligrams sodium; 2 grams protein; 9 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
54 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Juanito C.

Traditional whipped cream is quick, easy, and delicious to make. No squirt can is worth it. Vanilla is essential. Vanilla extract works just fine, either Mexican or Madagascar. Don't over beat, or you'll have butter. Some good variations: 1. Use any darkness of brown sugar. Don't be afraid of dark brown. The resulting flavor is similar to See's Milk Bordeaux and is especially good on strawberries. 2. Almond extract or Amaretto is very good flavoring and combines well with the vanilla.

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.

Juanito C.

Traditional whipped cream is quick, easy, and delicious to make. No squirt can is worth it. Vanilla is essential. Vanilla extract works just fine, either Mexican or Madagascar. Don't over beat, or you'll have butter. Some good variations: 1. Use any darkness of brown sugar. Don't be afraid of dark brown. The resulting flavor is similar to See's Milk Bordeaux and is especially good on strawberries. 2. Almond extract or Amaretto is very good flavoring and combines well with the vanilla.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.