If you’ve ever had a dessert that’s topped with fresh whipped cream, I’m sure it brings back a good memory. This past week I made a berry trifle for some very deserving people and I topped it off with delicious, super simple whipped cream.
Whipped cream is an important layer when making a trifle and since this one was going to be something I shared, I wanted to have only the best ingredients in my sweet treat. Not only is this homemade whipped cream easy to make, it can be made ahead of time and stored in the fridge until you are ready to use it. I whipped it up along with some vanilla pudding then started building my trifle.
There’s only one trick when using the stick blender to make whipped cream. Make sure that you use an “up and down” type of motion so that you incorporate as much air as possible into your mixture. Then, in no time, you’ve got fresh, light whipped cream. You’ll never settle for store-bought again!
Whipped Cream Questions, Answered
Yes — and it’s the easiest way I know! Just two ingredients: cold heavy cream and powdered sugar. Pour them into a tall jar or the blending cup that came with your immersion blender, use an up-and-down motion to incorporate as much air as possible, and in about 15 to 20 seconds you’ve got fresh, light whipped cream. I said seconds, not minutes!
Yes — this is important. Cold heavy cream whips up much faster and holds its shape better than cream at room temperature. I keep mine in the refrigerator right up until I’m ready to make it. If your kitchen is warm, you can even chill the blending cup for a few minutes beforehand.
You can make it ahead and store it covered in the refrigerator for a few hours until you’re ready to use it. It may need a quick re-whip if it softens slightly. I whip mine up right alongside other prep so it’s always fresh and ready to go.
I keep it simple — start with about 1 to 2 tablespoons of powdered sugar per cup of heavy cream and adjust to your taste. You want it just lightly sweet so it complements your dessert without overpowering it. A splash of vanilla extract is a lovely addition too.
Ingredients
- 2 cups heavy cream
- 2 tablespoons powered sugar
Instructions
- Place heavy cream and powered sugar in a large bowl.
- Using a stick blender, pulse on and off, whipping cream and sugar together until stiff peaks are formed.
- Serve immediately or can be stored in refrigerator for approximately 3 hours.
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I am new to immersion blending as I got one for my birthday so now it’s time to let her rip and your recipe was simple and great
Thanks for the great rating!
~Donya