Vanilla bean whipped cream is light, fluffy, and infused with a sweet vanilla flavor that takes any recipe over the top. All you need are four simple ingredients and a mixer, and it comes together in minutes!
Whipped cream with vanilla bean is one of the first things I ever learned how to make as a kid, and this recipe is still my go-to when I need a topping for beverages and desserts. Not only does it come together quickly, but I almost always have all the ingredients on hand.
Once whipped, the vanilla shines through beautifully, and the cream practically melts in your mouth with every bite. Store-bought whipped cream just can’t compete!
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Heavy Cream – You can also use heavy whipping cream. Both ingredients contain at least 36% or more milk fat, meaning they’re essentially the same thing.
- Sugar – I prefer to use granulated sugar, but powdered sugar (confectioner’s sugar) will also work if that’s what you have on hand.
- Vanilla Bean Paste – This infuses the cream with a bold, delicious vanilla taste much stronger than you can achieve with vanilla extract. It also adds nice vanilla flecks for a picture-worthy appearance. I use store-bought paste, but you can make homemade vanilla bean paste using vanilla pods.
- Kosher Salt – Just a pinch enhances the rest of the ingredients.
- Optional Citrus Zest – I often like to fold in a little bit of lemon or orange zest to give the whipped cream a bright, refreshing taste that pairs well with richer, more decadent desserts.
How to Make Homemade Vanilla Bean Whipped Cream
Note: I prefer to slightly underwhip my cream for a slightly softer consistency. However, if you want a firmer, more Cool Whip-like consistency, whip until hard peaks form, meaning the peaks of the whipped cream stand up straight and hold their shape.
Optional Orange Zest
Once combined, you can transfer the whipped cream to a bowl and gently fold in the orange zest, if desired.
Vanilla Bean Whipped Cream Recipe
Equipment
- 1 Stand Mixer Fitted with a Whisk Attachment
Ingredients
- 1 cup (235 gram) heavy cream, cold
- 1 teaspoon (4 gram) sugar
- 1 tablespoon (18 gram) vanilla bean paste
- ½ teaspoon (3 gram) kosher salt
- 1 orange, zested (optional)
Instructions
- Add the heavy cream, sugar, vanilla bean paste, kosher salt to the bowl of a stand mixer, fitted with the whisk attachment.1 cup heavy cream, cold, 1 teaspoon sugar, 1 tablespoon vanilla bean paste, ½ teaspoon kosher salt
- Whisk on medium for 30 seconds.
- Increase the speed to high and whisk for another minute, or until medium peaks form.
- Transfer the whipped cream to a bowl. Zest the orange on top, and gently fold to combine, if desried.1 orange
- Cover the bowl and refrigerate until ready to use.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
My favorite way to use this recipe is with my homemade buttermilk pancakes. However, it’s also great with pie, ice cream sundaes, cake, or hot chocolate. Honestly, it’s so good I could eat it with a spoon.
This recipe is best served right away. However, if needed, you can store leftovers in an airtight container or covered bowl in the refrigerator up to four days. If the whipped cream deflates too much for your liking, quickly add it back to your stand mixer and whip again to freshen it up.
loved this recipe goes so well with waffles litterally!
Forget store bot this is amazing thanks nick again