It’s not just a vanilla bean whipped cream, it’s a mascarpone vanilla bean whipped cream and it’s hands down my most favorite thing ever to serve alongside desserts or even just to dip fresh berries in. And the best part? It’s just as easy as a plain whipped cream.
I originally was looking to make a thicker, creamier whipped cream to accompany our Liege Waffles, or as you all know them, Waffle Luv waffles, and while I did just that, I also threw in some vanilla bean and my goodness, it took it to a whole new level!!!
Ingredients Needed for Vanilla Bean Whipped Cream
You only need 4 ingredients for this luscious whipped cream! Here is your shopping list:
- Heavy Whipping Cream
- Vanilla Bean Pods
- Powdered Sugar
The measurements for each ingredient can be found in the recipe card below.
How to Make Vanilla Bean Whipped Cream Recipe
Making this vanilla bean whipped cream is just as easy as making regular whipped cream with just a couple extra steps.
- Beat the whipped cream with a hand mixer until soft peaks form. Don’t over whip!
- Add the vanilla beans (see next section for directions on scraping vanilla bean pods) and powdered sugar and beat again until soft peaks form again.
- Add the mascarpone and beat until stiff peaks form.
These instructions can also be found in the recipe card below.
How to Scrape Vanilla Bean Pods
Place the bean pod on a cutting board and slice it lengthwise using the tip of a paring knife. Use the edge of the paring knife to scrape the length of the pod removing the seeds or beans as you go.
Should I Use Powdered Sugar or Granulated Sugar in Whipped Cream?
You can use either granulated or powdered sugar. I prefer to use powdered sugar because it’s so light and doesn’t weigh down the whipping cream.
Is Whipping Cream The Same As Heavy Cream?
Whipping cream and heavy cream are the same thing. They both contain at least 36% or more milk fat, but the difference between whipping cream and heavy cream is that whipping tends to be more fluffy when whipped. But you can use them interchangeably.
Is There a Substitute for Heavy Cream?
There isn’t really a substitute for heavy cream when trying to make whipped cream. If you want to make a dairy-free whipped cream, you can use full-fat canned coconut milk and follow the instructions as written.
How to Store Whipped Cream
Homemade whipped cream should always be stored in a sealed container in the fridge. You cannot let whipped cream sit out for an extended period of time or it will fall and get soupy.
Can Whipped Cream Be Made Ahead of Time?
This whipped cream is quite stable so it can be made a day ahead of time and it will still hold up just fine.
How Long Does Whipped Cream Last?
If stored in an airtight container in the refrigerator, it will last up to 4 days.
What Happens If You Over Beat Whipping Cream?
When whipping cream is over beat, the fat molecules in the cream stick too closely together, creating lumps and giving the whipped cream a granular texture. It becomes like the consistency of butter.
Is There Anything You Can Do To Fix Over Mixed Cream?
Add a few drops of cream and use a hand whisk to gently whisk the cream in until it is smooth.
What is Mascarpone?
Mascarpone is an Italian soft cheese made from cow’s milk and coagulated with an acid of some kind. It is extra creamy and velvety and has the most dreamy flavor. It is similar to cream cheese but more sweet.
Take your regular old whipped cream and pump some new life into it! This vanilla bean whipped cream recipe is going to blow your socks off!
Recipes that Can be Topped with Vanilla Bean Whipped Cream:
Vanilla Bean Whipped Cream
The best whipped cream you’ll ever eat is made by whipping up heavy cream and adding in luscious mascarpone and the insides of vanilla beans. It’s out of this world creamy and delicious!
- 2 Cups Heavy Whipping Cream
- 2 Vanilla Bean Pods Scraped clean (see post for technique)
- 1/2 Cup Powdered Sugar
- 8 Ounces Mascarpone softened
In a bowl, using a hand mixer, beat the whipped cream until soft peaks form. Over whipping will turn it to butter, so once it begins to thicken stop the mixer.
Add the vanilla bean and powdered sugar, then beat in until soft peaks are starting to form again.
Add the mascarpone and beat until stiff peaks. Serve immediately or store in an airtight container for up to 4 days.
This whipped cream is far more stable and great to make a day ahead of time.
Vanilla Bean Whipped Cream
Amount Per Serving (0.5 cup)
Calories from Fat 414
% Daily Value*
Saturated Fat 29g181%
Vitamin A 1695IU34%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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