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Vanilla Bean Whipped Cream

Prep Time 15 minutes
Cook Time 5 minutes


  • 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.