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Vanilla Bean Whipped Cream Question

Aloo0628 | Feb 12, 200812:02 PM

I'm using real vanilla beans for the first time, and I'm really excited! But I want to make sure that I use them in a way that will really show them off. (I'm already planning to use the dried, empty pods to make vanilla sugar.)

I'd like to make vanilla bean whipped cream. I plan to combine it with some fresh strawberries and use it to fill a basic white cake. I've read that the best way to get the flavor out of the bean is to steep it in milk, cream, etc. So this is my plan, and I'm hoping that you more experienced Chowhounds can comment on it and let me know if it will work or if there is some fatal flaw that I am not foreseeing...

1. Slice bean lengthwise, scrape out all goodies.
2. Add goodies and pod to small pot of heavy whipping cream.
3. Allow to steep over low heat (for how long? recommendations, anyone?)
4. Transfer to bowl, allow to cool a little, then place saran wrap on surface so that skin does not form.
5. Chill overnight. Whip the next day.

Will this work? If not, why? Any suggestions on how to improve upon this recipe?


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