Recipe courtesy of Geoffrey Zakarian
Fresh Vanilla Bean Whipped Cream
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 211
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 82 mg
- Sodium
- 23 mg
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 211
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 82 mg
- Sodium
- 23 mg
Ingredients
Directions
- Place a large mixing bowl over another large mixing bowl filled with ice. Add the heavy cream and vanilla bean seeds to the bowl on top. Sift the sugar over the mixture. With a balloon whisk, beat the mixture vigorously until the cream reaches soft peaks. Stop immediately. Refrigerate until ready to use.
