This instructable will demonstrate how to make homemade whipped cream topping using heavy whipping cream and powdered sugar. The whipped cream is a delicious and wholesome topping for a variety of desserts, beverages, etc. My favorite use of it is a topping on coffee or sliced strawberries! Once prepared, it doesn't last as long as CoolWhip but it also doesn't have any chemicals or preservatives.

Ingredients:
heavy whipping cream (3/4 C)
powdered sugar (2 tablespoons, more or less to taste)

Supplies:
one glass jar (preferably with handle)
tall bowl
ice cubes
spoon
an electric hand blender with whisk attachment*

*This CAN be done by hand if you don't have an electric hand blender. You will need two people - one to hold the jar and the other to whip the cream. To whip the cream by hand use a regular whisk and twirl between your hands as though you were trying to light a fire. Done this way it takes approximately 5-8 minutes of consistent whipping to thicken the cream.

Step 1: Chill Cream.

Place the mug into the bowl and put ice cubes around the mug.
Pour approximately 3/4 of the heavy whipping cream into the mug. Feel free to let this sit for a few minutes to let the cream chill.

Step 2: Whip Cream.

Hold onto the handle of the jar and use the hand blender to "whip" the cream.

Continue until the cream starts to thicken, approximately 90 seconds.

The first photo demonstrates how thin the cream is prior to any whipping. The second photo is after 90 seconds of whipping.

Step 3: Add Powdered Sugar.

Add powdered sugar to the cream. We recommend starting with two tablespoons, and add more later if you would like. (But be careful, the more sugar you add the more likely you will be to end up with frosting instead of CoolWhip.)

Continue whipping. About 30-45 seconds more.

After adding the sugar, your whipped cream will thicken quickly. Stop when the cream stays in the whisk when it is lifted from the jar.

Step 4: Enjoy Your Sweet Treat!

Your homemade CoolWhip will keep for several days in the refrigerator if sealed tightly with a lid. If it spoils a little, don't worry, you get homemade sour cream!