Ingredients
Scale
- 2 cups heavy cream (500 ml)
- ¼ cup powdered sugar (30 grams)
- 1 teaspoon vanilla extract
Notes
Storage: Store in the refrigerator for up to 7 days, or until the expiration of the whipping cream. Tips: -Always use cold whipping cream. Shake the dispenser well before each use. If it has been a couple of days and the whipped cream has turned runny then you can charge it again to re-whip your cream.
Nutrition
Calories: 55kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 4mg | Potassium: 14mg | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Directions
- MIX THE CREAM
- Place the heavy whipping cream, powdered sugar, and vanilla extract in a large measuring cup.
- Whisk the ingredients until they are smooth, to allow the sugar to incorporate into the cream.
- CHARGE DISPENSER
- Pour the sweetened whipping cream into your dispenser. Screw the lid on tightly.
- Lay the dispenser onto its side for 1 minute, allowing the gasses to distribute throughout the container. Shake vigorously 10 times.
- To use, hold the container with the nozzle pointing straight onto the surface where you want to dispense the cream. Squeeze the trigger with medium pressure.