I LOVE whipped cream, but I love it even more when it’s homemade. Whisking by hand can be strenuous but if it’s a small batch of muffins or just a cup of whipped cream for styling a photo, I’ll always opt for a hand whisk over an electric mixer.
Vanilla bean adds a lovely flavor and can instantly jazz up your desserts with a tantalizing aroma!
- Heavy Whipping Cream – 1 Cup
- Sugar – 1 Tablespoon or according to taste
- Vanilla Bean – 1-2
Place the mixing bowl and metal whisk/beaters into the freezer for 15-30 minutes to chill. (This is KEY)
- Remove chilled bowl and whisk and set up mixer.
With a sharp knife, slice the bean down the middle cutting it in half.
Scrape and remove the seeds from each half of the bean into the mixing bowl.
Pour the whipping cream, vanilla, and sugar into the bowl and beat on medium-high speed until stiff peaks are formed.
Refrigerate in a tightly sealed container for up to 10 hours.
Note: To reuse the whipped cream, whisk it again for about 10-30 seconds.
Post By: Sakshi Deswal / Appy Bistro