Vanilla Bean Whipped Cream

I would say one of the most necessary things to have in your recipe wheelhouse is a Whipped Cream recipe. It’s so incredibly easy but it adds a little more decadence to your daily dessert. Fresh fruit topped with whipped-by-yours-truly cream is an indulgent treat that is unlike any other. It’s essentially fool-proof so long as you have the proper equipment. 

Vanilla Bean Whipped Cream

For this recipe, all you will need is a freezer, a metal bowl, and a hand mixer. If you are among the lucky few who own a Kitchen-Aid mixer, not only are you the constant subject of my envy, but you will find it replaces a hand mixer very easily. 

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Vanilla Bean Whipped Cream
Prep Time
15 mins
Cook Time
5 mins
  • 1 Pint of Heavy Whipping Cream
  • 1/3 cup of confectioners sugar
  • 2 teaspoons vanilla bean paste
  1. Start by placing your metal bowl in the freezer for about 10 minutes.
  2. Pre-measure your ingredients and set them out for easy access.
  3. Once the bowl has chilled, pour the heavy cream into the bowl and whip with your hand mixer on high until tiny bubbles start to consistently form.
  4. Add in vanilla bean paste and incorporate completely.
  5. Slowly add in confectioners sugar. You will notice your mixture getting thicker at this time.
  6. Keep beating until stiff peaks form. Once this happens, it is ready to eat.
  7. Will keep in the refrigerator for up to a week.



Author: Cynthia

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