Vanilla Bean Whipped Cream


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Vanilla Bean Whipped Cream recipe by Barefeet In The Kitchen

Last week, when I finally triumphed over Gluten Free Pancakes, I wanted to make them extra special. I had fresh raspberries in the refrigerator and I decided to whip some cream for a special treat.

Subtly sweet, richly vanilla flavored and slightly melted into the fluffy pancakes: this was an immediate favorite pancake topping for the whole family. I’m trying to talk myself out of making more tonight.

My youngest called it “ice cream” and we all thought the flavor was a perfect match for our favorite Vanilla Bean Ice Cream.

Vanilla Bean Whipped Cream recipe by Barefeet In The Kitchen

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Vanilla Bean Whipped Cream

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  • 1/2 cup heavy whipping cream
  • 1 vanilla bean
  • 1 slightly heaped tablespoon powdered sugar


  • Place a large metal bowl and the beater for your mixer in the freezer for at least 20 minutes. Using a small paring knife, split the vanilla bean lengthwise. Use the tip of the knife to scrape the seeds from both sides of the bean. (Do not throw away the pods! They can be used to make extract or flavored sugars.)
  • In a large mixing bowl, combine the cream, vanilla seeds and powdered sugar. Set your mixer to medium (with the whisk attachment for a kitchenaid, or regular beaters for a standard mixer) and whip the cream just until peaks form. If you whisk it too long, the mixture will turn to butter (with this recipe, you'd be left with a strange sweet vanilla butter, but butter nonetheless). Serve immediately. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Marjie says

    My kids won't eat anything except real, fresh whipped cream. My mother in law was shocked by my dearly beloved's refusal to eat her redi-whip about 6 months after we were married; he told her he'd discovered real whipped cream and she could keep her canned crap. A little harsh, but that's how great the difference is!

  2. Yumgoggle says

    I am so excited to try! I am ready to throw out store bought whipped cream…As they say, there is no going back, once you go homemade. A must try! Thanks!

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  3. Steve says

    This looks perfect. Question: can this be used for example layer box cake type recipe or like a layered banana pudding? I make a Keto fluff type of cream however the it doesn’t layer properly. I cannot use cool whip due to the amount of sugar. Any suggestions?

    • Mary Younkin says

      You can stabilize whipped cream with cornstarch to get similar results to the way cool whip works. You’ll add a tablespoon of cornstarch to every cup of whipped cream.