Vanilla Bean Whipped Cream Recipe

Vanilla bean whipped cream being dolloped over pancakes.

5 from 2 votes

Vanilla Bean Whipped Cream Recipe

Skip store-bought options, and make this vanilla bean whipped cream recipe in about five minutes using just four simple ingredients!

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Keyword: vanilla bean whipped cream, whipped cream with vanilla bean

Servings: servings

Equipment

1 Stand Mixer Fitted with a Whisk Attachment

Ingredients

1 cup heavy cream, cold
1 teaspoon sugar
1 tablespoon vanilla bean paste
½ teaspoon kosher salt
1 orange zested (optional)

US Customary - Metric

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

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.

Storage: Store leftovers in an airtight container or covered bowl in the refrigerator up to four days. Whip again to freshen it back up, if needed.

Nutrition