If you cannot find vanilla bean paste, use 2 tablespoons powdered sugar, and scrape the seeds out of 1 vanilla bean pod.
- 1 pint heavy whipping cream
- 2 tablespoons vanilla bean paste, such as Nielsen-Massey 
- Freeze a metal mixer bowl and whisk attachment for 10-15 minutes, until chilled. Attach parts to a hand or stand mixer. Pour the cream into a cold metal bowl, and beat on low speed until frothy. Increase speed to medium-high, and slowly add the vanilla bean paste (or sugar and vanilla bean). Beat until fluffy, soft peaks form. Use it immediately, or cover and refrigerate for up to 5 hours. If using later, simply whisk it by hand to revive the soft peaks.
- Desserts, Whipped Cream
- North American
- 4 cups of whipped cream
- Cook Time
- 10 minutes