Whipped Cream Recipe
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Quick and easy whipped cream recipe ready in seconds to adorn any dessert.
Total time: 40 S
Servings: 32
Calories: 25
Ingredients
- 1 tbsp. powdered sugar
- 1/2 tsp. vanilla extract
- 1 cup heavy whipping cream
Nutritional Information
- Serving Size: 1 tbsp.
- Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 10mg
- Sodium: 0mg
- Carbohydrates: 6g
- Fiber: 0g
- Sugar: 0g
- Protein: 0g
Instructions
FourSide or WildSide+ jar:
- Add ingredients to jar in order listed and secure lid. Blend on a low speed for 15-20 seconds.
- Using a spatula, move contents towards center of jar and secure lid. Press "Pulse" for 1-2 seconds.
- Move contents towards center of jar with spatula. Continue pulsing and stirring 1-2 more times until desired consistency is reached.
Twister jar:
- Add ingredients to Twister jar and place Twister lid on jar.
- Blend on low speed for 20-40 seconds and stop blending when desired texture is reached. Turn Twister lid counter-clockwise during blending.
Notes
For Chocolate Whipped Cream, follow instructions above and add 1 tablespoon cocoa powder and an additional 2 tablespoons of powdered sugar to the whipping cream and vanilla extract.
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This worked fine for me. It was a little denser than usual, perhaps, but tastes great and has a very consistent smooth velvety texture. As with any method of making whip cream, the cream should be cold and the mixing container and beater should be dry to allow the bubbles to form and hold.
Yes, it can. You’ll want to decrease the ingredients by about half so it will fit. :)
Can this be done in the mini twister jar?
You could try whipping it longer. If that doesn’t work, it could be the whipping cream you’re using isn’t good. Another thing you can try is to whip the cream first and then add the sugar and vanilla later.
It tastes good but when I blended it, it was liquidy. How do I get it to be firmer?
can coconut sugar be used? how about agave?
DIDN’T work at all