Chantilly Cream

1/2 vanilla bean
1 cup heavy whipping cream
2 tablespoons superfine sugar
1/2 teaspoon vanilla extract

Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl discard of pod. Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill before use.

Thank You to Katie Hulbert of Nashville, Tennessee, for sharing her recipe on FB.