WHY DOES BEING COLD HELP THE CREAM WHIP UP?
It allows fat crystals to form, which capture air and stabilise the shape of the whipped cream.
MAKES 550 G
½ vanilla bean
500 g whipping cream (35 per cent fat)
50 g icing sugar
1 Split the vanilla bean lengthways and scrape out the seeds.
2 Beat the cream, icing sugar and vanilla seeds at medium speed in a stand mixer fitted with the whisk attachment.
3 When the cream thickens, whisk at full speed until it loses its sheen. Transfer to a bowl, cover with plastic wrap (with the plastic touching the surface), and refrigerate until ready to use.