Hmm. Sounds like something I'll have to try. Think it could work with a blender?

Maybe it will work with an immersion blender?

Wow--really? I will definitely try this.

SoSue - I've tried with one, and mine was either way too powerful or I went a bit longer than needed because the cream nearly turned to butter!

I've used a hand mixer with a whisk attachment and a Magic Bullet without issue, though :)

well i think I have to make some to add to my coffee just to try this!

No way! This is perfect!

Wonder if it'll work w/ an immersion blender? In principle, anything that whirls at a higher speed than a mixer (but with lesser torque) should suffice?

Of note: every time I see "magic bullet" I think of a vibrator.

This is how I always make it. I do have a mini Cuisinart though; might be tougher in a large model, unless you are making a LOT of whipped cream.

I make whipped cream with my immersion blender (a bamix) quite frequently. It works very well.

I've never had a problem making whipped cream with a kitchen aid stand mixer... am I missing something?

@SoSue - that's the only way i've ever made whipped cream. no chilled bowls or beaters needed, just pour into your chosen container, add flavorings/sugar, and whip 'till it's the desired consistency.

Whipped cream with an immersion blender has been a diet downfall for me. Its so ridiculously easy that you'll want fresh whipped cream all the time.

I've done this plenty of times when making little desserts with the heavy cream biscuits (featured on this site) and a nice berry topping.

I have a mini food processor and put the bowl and blade in the freezer well before starting. It's important to stop every now and then to check in on the cream so it doesn't turn butter-ish.

So cool! I'm totally trying this soon!

I have done this before, but the cleanup is too much. Besides, whipped cream usually goes as a side or on top of something for which I have already used the processor or stand mixer. I beat with a whisk in a regular bowl, unchilled - and it's absolutely beaten in well under five minutes. I also have an immersion blender, but I rather take my time and use its whisk attachment - the default blending attachment turns cream rather rapidly, to butter.

For me the biggest difference in the quality of whip cream is the quality of the heavy cream used. Organic Valley and Promiseland heavy cream produces fantastic whip cream very quickly.

If I have a choice between a handheld mixer and a food processor the mixer will always win because of substantially less cleaning.

I still make all of my whipped creams by hand with a wide, shallow bowl and a French whip. There's such a short time between perfectly whipped and over-whipped with a mixer that I'd rather just put in the labor and know that it's going to be perfect.

Wait...I was supposed to be chilling a bowl this whole time? What? I usually just pop some cream, sugar, and vanilla in a bowl and use my hand mixer or stand mixer and it works perfectly every time.

I either a) whip too much and up with butter (disgustingly sweet butter as I add a tbs of ugar to my whipped cream, or b) end up with 90% of it whipped but a layer of non whipped cream of the bottom of the food processor. So I stick with my mixer.

Will this make whipped cream like the stuff they put in the hot chocolate at the Ghirardelli shops in San Francisco? That stuff was heaven - and worth the price.

My food processor has a whisk attachment, as do my immersion blender and hand mixer (all Viking). Yet somehow I still whip cream by hand with little effort and less cleanup than anything electrical.

This might be the best thing I've learned, EVER. And I went to school for a long time.

i've used the food processor, the immersion blender, a hamilton beach mini personal blender and a standard blender. the immersion blender is good but it's really easy to accidentally make butter. on a side note - mocha whipped butter is delicious on scones.
my favorite method so far though is the full sized blender, only with a mason jar instead of the blender jar. it seems to be just the perfect size to get all the cream evenly.
also, if you do it this way you can add frozen fruit to the jar with the unwhipped cream and get a fruity frozen whipped topping in under two minutes

boi dat makes me want to jump into the screen and eat it.