VANILLA WHIPPED CREAM

1 cup heavy (whipping) cream
1 vanilla bean, split lengthwise
1 tbsp confectioners' sugar

Over medium heat, scald cream and vanilla bean; remove from heat. Cover and steep for 10 minutes. Scrape seeds into cream; discard pod.

Strain cream into a bowl set in an ice-water bath. Let stand, stirring occasionally, until cold, 10 to 15 minutes.

Transfer to a large chilled metal bowl, add sugar and whip by hand into soft peaks, about 5 minutes.

Makes 1 3/4 cups
Source: Ask Martha (Martha Stewart), May 25, 1996