Direction for the Vanilla or Banana or Citrus Zest  infused Cream

 

• Split the vanilla bean lengthwise, don't scrape the vanilla pot yet instead, wait until it´s steeped in the cream which makes the vanilla bean plump and tender, which makes it much easier to remove the seeds.
   
• If you are making extra – thick, and creamy whipped banana cream, Use very ripe bananas (those spotty brown bananas are perfect) as these might not look very appealing, but these bananas are most flavorful, and you will get the ultimate banana flavor in your whipped cream. Slice two very ripe bananas and place them into a heatproof glass bowl, otherwise proceed with the recipe.
   
• To make the extra-thick, and creamy whipped vanilla cream, In a medium saucepan, combine cream and the vanilla bean that is split lengthwise. 
   
• Over medium heat, bring the mixture just to a simmer, but don't let it boil, or you won't be able to whip up the cream properly.
   
• Pull out vanilla bean, and using the back of a small knife, scrape any remaining seeds into the cream, leave the vanilla bean in the saucepan, give it a quick whisk.
   
• Transfer the vanilla-infused cream to a clean bowl, make sure to get all the gooey vanilla seeds that often settle in the bottom of the saucepan in the bowl as well, add the vanilla bean in the bowl as well. Cover directly with plastic wrap right on top touching the surface of the cream. This will prevent skin from forming, refrigerate overnight or until very cold, about 4 to 5 hours.
   
• If making the extra – thick, and creamy whipped banana cream, pour the vanilla-infused cream over the sliced bananas, make sure to get all the gooey vanilla seeds that often settle in the bottom of the saucepan in the bowl as well, add the vanilla bean in the bowl as well.
   
•  Cover directly with plastic wrap right on top touching the surface of the cream. This will prevent skin from forming. 
   
• Cool then refrigerate the banana -vanilla- cream mixture overnight for optimal and most delicious banana flavor.
   
• → For the zest infused cream, using a Microplane or the finest-toothed side of a box grater zest the lemons, oranges, or lime into a saucepan. Do your best to grate only as far down as the part of the skin; the white pith has less flavor, add 2 tablespoons zest, 1 teaspoon vanilla bean paste and 1/4 teaspoon citric acid in a medium saucepan, pour over the cream, and proceed as directed above and leave the zest to steep in the cream overnight.

Direction for Extra – Thick, and Creamy Vanilla ( Banana) Whipped Cream
 

• Make sure your sweetened condensed milk is super cold before you start making the frosting if possible place the can of sweetened condensed milk in the freezer for 20 minutes, if you don't have a freezer make sure it has been in the fridge for a few hours or overnight so it is really cold.
   
• If making the extra – thick, and creamy whipped banana cream, takes the cold banana-infused vanilla cream out of the fridge, strain the banana cream into a large bowl, discard the banana slices and vanilla bean. 
   
• If making the extra-thick, and creamy whipped vanilla cream, take the cold vanilla-infused cream out of the fridge, remove the vanilla bean, and proceed with the recipe.
   
• Using an electric beater, whip the cold vanilla-infused cream or banana-vanilla-infused cream and beat on medium speed until just thick, about 2-3 minutes.
   
• Pour the cold sweetened condensed milk into the whipped cream, and beat on medium speed until the cream is at stiff peaks, about 2-3 minutes more.
   
• If needed, use a whisk and whip by hand for several seconds until the cream reached the desired consistency you are looking for.
   
• The extra-thick and creamy whipped vanilla cream are best used immediately for maximum freshness and deliciousness, but the cream can be made up to 8 hours ahead, store in the refrigerator in an airtight container.
   
• For the zest infused cream, beat the cream as described above, no need to strain the cream, unless you like to remove the zest!