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Ingredients
- 6 ounces heavy cream (3/4 cup; 170g)
- 2 ounces light brown sugar (1/4 cup; 60g)
- 1/8 teaspoon Diamond Crystal kosher salt; use half as much if iodized
- 1 vanilla bean, split and seeds scraped (pod reserved for another use; see note)
Method
- In the bowl of a stand mixer fitted with a whisk attachment, combine cream, brown sugar, salt, and vanilla seeds. Whip on medium-high speed until fluffy and thick, about 5 minutes. Use immediately or refrigerate for up to 1 week in an airtight container.
