Whipping Cream
Yes, you can buy a can—but I gave up on that after two of them went flat at the worst possible moment. Whipping your own cream is fast, simple, and far more reliable, so skip the can and grab a mixer.
Ingredients
- 1 cup heavy cream.
- Optional for a bit of sweetness: 1–2 tbs allulose (to taste) and 1/2 – 1 tsp vanilla extract
Method
Using a Hand Mixer (recommended)
- Add the heavy cream to a medium bowl (chilled if convenient).
- Start on low speed, then increase to medium-high as it begins to thicken.
- Continue until you reach the desired thickness — usually when peaks keep standing when you pull out the mixer.
Using an Immersion Blender
- Pour cream into a narrow, tall container (jar, measuring cup, or even a coffee mug) so the blender head fits closely.
- Submerge the head fully and blend on medium speed.
- Keep the head near the bottom at first; once it thickens, gently move up and down.
- You're done when you pull the blender out and it leaves a tunnel behind.