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.
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.