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.
Making fresh whipped cream is really quite easy with an immersion blender. It takes about 15 to 20 seconds to whip up. Yes, I said seconds, not minutes! Plus there’s only two ingredients – cold heavy cream and powered sugar.
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!
- 2 cups heavy cream
- 2 tablespoons powered sugar
- 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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