Blueberry Whipped Cream Recipe
This blueberry whipped cream recipe is creamy, flavorful, and delicious. It’s great to add to any summer dessert or to serve alongside fruit at your next celebration!
Servings: 2 cups
Calories: 818kcal
Ingredients
- 1/2 cup fresh blueberries
- 1 cup heavy whipping cream
- 1 cup sugar
Instructions
- Place beaters and glass or metal bowl in the freezer and chill for 15-30 minutes.
- While chilling, use blender to completely mash blueberries into liquid form.
- Once bowl and beater are chilled, beat whipping cream and sugar in large bowl for 1-2 minutes.
- Add blueberry sauce into cream mixture and continue beating for 3-5 minutes until stiff peaks form.
- Serve blueberry whipped cream over angel food cake, pie, cobbler, or ice cream.
Notes
Make sure to blend the blueberries until they become a liquid – you don’t want chunks of blueberries or it won’t create the stiff peaks you really want!
Make this ahead of time and refrigerate then just give it a quick 1-2 minute beat to fluff it up again before serving. Same if you want to keep any leftovers – refrigerate for up to three days and just whip it up quickly before you’re ready to use the leftovers!
Nutrition facts are written for the entire recipe, not per serving.
Nutrition
Serving: 1g | Calories: 818kcal | Carbohydrates: 108g | Protein: 2g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 46mg | Potassium: 117mg | Sugar: 103g | Vitamin A: 1750IU | Vitamin C: 4.3mg | Calcium: 77mg | Iron: 0.1mg