Get ready to use this homemade vanilla bean whipped cream on everything. Made with just three simple ingredients, this whipped cream uses vanilla bean paste for an intense vanilla flavor and pretty flecks of vanilla bean. It’s perfect atop pies, cheesecakes, fruit crisps, pancakes, waffles, and more.
Homemade vanilla bean whipped cream is far better than the canned variety and incredibly quick to make. You need only a bowl, a handheld mixer or stand mixer with a whisk attachment, and three ingredients. It whips up in minutes and makes an elegant topping for many desserts.
I often make a batch to keep on hand — it’s the kind of recipe you’ll reach for again and again. Use it to finish small cakes, cheesecakes, tarts, or simple breakfast treats.
Grab your 3 key ingredients
- Sugar: Granulated sugar is used here, but you can substitute an equal amount of powdered sugar if you prefer.
- COLD Heavy Cream: Use heavy cream or heavy whipping cream with 36%+ fat. Cold cream whips up faster and holds better.
- Vanilla Bean Paste: Vanilla bean paste gives a strong vanilla flavor and the attractive flecks of bean. You can substitute vanilla extract or scraped vanilla beans if needed.
How to Make Whipped Cream
Step 1
Combine the cold heavy cream, sugar, and vanilla bean paste in a chilled bowl. Whisk with a handheld mixer or stand mixer fitted with the whisk attachment until medium peaks form. Be careful not to over-whip — if the cream looks grainy or starts to separate, stop and fold in a tablespoon or two of cold cream to restore a smooth texture.
Vanilla bean paste, beans, or extract?
If you don’t have vanilla bean paste, you can use vanilla extract or a scraped vanilla bean pod. Vanilla extract provides the flavor but not the speckled appearance. To use a whole vanilla bean, slice the pod lengthwise and scrape the seeds into the cream before whipping.
Stabilizing Whipped Cream
To keep whipped cream from deflating before serving, store it chilled and only bring it out when you’re ready to use it. If your kitchen is warm, chill the mixing bowl in the refrigerator for a bit before starting.
For extra stability (useful for filling or stacking desserts), add 1 tablespoon of skimmed milk powder per cup of heavy cream. Another option for a pipe-able frosting is to use a stabilized whipped cream that contains cream cheese or mascarpone.
Storage
Best used immediately. If you need to store it, place the whipped cream in an airtight container in the refrigerator for up to one day. Re-whisk briefly if it loses some volume.
How to use vanilla bean whipped cream
- Top pies — pumpkin, apple, chocolate pudding, or any Thanksgiving pie.
- Add a dollop to fruit crisps and crumbles instead of ice cream.
- Serve on pancakes, waffles, or a hot cocoa mug cake for a special touch.
- Pair with fresh berries for a classic strawberries-and-cream dessert.
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Birthday Funfetti Sheet Cake with Vanilla Buttercream
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Chocolate Peanut Butter Cup Cupcakes (With Cream Cheese Frosting)
Made This Recipe?
Please leave a rating and review below if you tried it. Thank you — Ella
Recipe
Homemade Vanilla Bean Whipped Cream (3 Ingredients)
Ella Gilbert
Equipment
- Hand Held Mixer
- Bowl
Ingredients
- 1 cup heavy cream, cold
- 1 tablespoon sugar
- 1 teaspoon vanilla bean paste
Instructions
- Using a handheld mixer or a stand mixer with the whisk attachment, beat the heavy cream, sugar, and vanilla bean paste until medium peaks form. Use immediately.
Notes
Over-Whipped: If the cream looks over-whipped or grainy, stop and drizzle in a little more cold cream, then fold gently with a spatula until smooth.
Heavy Cream: Use heavy cream or heavy whipping cream and make sure it is cold for best results.
Storage: Use immediately, or keep in an airtight container in the fridge for up to one day.
Carbohydrates: 11 g
Protein: 3 g
Fat: 43 g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.