Whipped Cream with Blueberry
A simple yet delightful dessert featuring sweet whipped cream and fresh blueberries, topped with a swirl of blueberry sauce.
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Ingredients
Calories
Nutrition
Cooking Steps
Pour the heavy cream into a chilled mixing bowl. Whip the heavy cream with electric beaters or a whisk at medium-high speed for 2-3 minutes until it begins to slightly thicken and soft peaks start to form.
Gradually add the powdered sugar to the whipped cream while continuing to beat. Continue beating for another 1-2 minutes until stiff peaks are formed. Be careful not to overwhip or the cream may turn grainy.
Gently fold in about 75g of fresh blueberries into the whipped cream using a spatula. Be careful not to deflate the cream. Try to distribute the blueberries somewhat evenly.
Spoon or pipe the blueberry-infused whipped cream into individual serving dishes, like small bowls or glasses. Drizzle blueberry sauce/jam over the top. Garnish with the remaining fresh blueberries.
Tips
For best results, chill the mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream.
Do not overwhip the cream, as it can become grainy.
If you don't have blueberry sauce, you can use a different berry sauce or jam or even make your own quick sauce by simmering blueberries with a little sugar and water until thickened.
Fresh blueberries can be substituted with frozen ones if needed, but make sure to thaw and drain them completely before adding them to the whipped cream.