Vanilla Recipe

Combine sugar and water

In a small saucepan, combine 1 cup granulated sugar and 1 cup water. If using a vanilla bean, split it lengthwise with a sharp knife and scrape the seeds into the pan, then add the scraped pod as well.

Heat to dissolve

Place the saucepan over medium heat and stir occasionally until the sugar is fully dissolved and the mixture just comes to a gentle simmer — about 3–5 minutes. Do not let it boil vigorously.

Infuse vanilla

Remove the pan from heat. If you used a vanilla bean, let the syrup steep with the pod and seeds for at least 20 minutes (longer for stronger flavor, up to several hours). If using only extract, stir in 1 tablespoon pure vanilla extract after removing from heat and allow to cool.

Strain and store

If you steeped a vanilla bean, remove and discard the pod and strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar. Cool to room temperature, then refrigerate in a sealed container for up to 2–3 weeks.

Chill tools

If making whipped cream, chill a mixing bowl and beaters in the refrigerator for 10–15 minutes before starting for best results.

Whip cream

Pour 1 cup heavy cream into the chilled bowl. Add 2 teaspoons powdered sugar and 1/2 teaspoon pure vanilla extract. Using an electric mixer on medium speed, whip until soft peaks form (about 2–3 minutes) for a light topping, or whip to stiff peaks if you need a firmer cream (additional 30–60 seconds).

Store briefly

Use whipped cream immediately or store in the refrigerator for up to 24 hours. Re-whisk briefly if it softens.