Reviewed: Jul. 4, 2009

Made this w/ stawberry shortcake recipe and it was very good. I added a little extra sugar because at first I tasted too much sour cream. Will use again, thanx!

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Lisa1980

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Reviewed: Jun. 27, 2009

This is a great recipe. I like it much more with white sugar instead of powdered sugar though. Try that if it doesn't taste quite right to you. Love it, love it, love it!

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Suzanne

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Reviewed: Jun. 16, 2009

I changed it a little to 3/4 cup cream and 1/4 cup sour cream because that was all the sour cream I had. Turned out great! Very flavorful and it held overnight in the fridge extremely well. When put on ice cream, it was still holding when the ice cream had already melted! Thank you for the recipe thymekeeper!

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tomopaste

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Milwaukie, Oregon, USA

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Reviewed: May 30, 2009

I made this to go on strawberry shortcake and was not disappointed. I think the sour cream makes it perfect for strawberries.

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keh

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Reviewed: May 27, 2009

never peaked

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CharissaH

Home Town: Birmingham, Alabama, USA

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Reviewed: May 11, 2009

After reading other reviews, I made sure to chill the bowl and beaters. I also decided to mix the sour cream, vanilla and powdered sugar in a small separate bowl prior to adding to the chilled bowl containing the heavy cream. It whipped up very quickly and nicely. But I was somewhat dissappointed that the sour cream didn't made a bigger difference. The taste wasn't bad but it wasn't anything special either. It was a nice, thick, creamy whipped cream but not a whole lot different than the recipe minus the sour cream.

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Shar

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Reviewed: Apr. 19, 2009

So good! I followed some reviews and reduced the sour cream to 1/4c, increased the heavy cream to 3/4c, and I made sure the metal mixing bowl and metal whisk were super cold before I started. I also used Splenda instead of regular sugar. It turned out so delicious!

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NicoleR33

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Reviewed: Mar. 15, 2009

I made a pumpkin cake tonight and thought I had some whipped topping to use for it - nope. I had heavy cream I could have whipped, but decided to look at recipes for something else (I had heard about stabilizing cream with pudding so that was originally what I was after) and found this one. This recipe is so easy and tasty for something like my cake - or a pie that you would normally use Cool Whip. I actually like it better for this because the tang of the sour cream was slightly apparent and was really nice with the sweetness of the cake. Thanks for the recipe - I'll make it again!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 6, 2009

This recipe is nothing spectacular...tastes just like the whipped cream from the container. I was hoping for a little more homemade taste, but it worked for what I needed it for.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Dec. 14, 2008

I made this recipe exactly as written and it was a little too sour for my taste. It would be great for berries or other fruit that would balance it out, but we wanted it for pumpkin pie on Thanksgiving. So I made another batch with just a tablespoon of sour cream and a little more confectioners sugar and it was fabulous! I could not believe how good it was. Far and away the best whipped cream I have ever tasted. Everyone absolutely loved it and couldn't believe it was made from scratch. Much, much better than cool whip. And for those who have never made whipped cream before be sure and use a taller bowl or measuring cup to mix it in. From personal experience, if the mixing bowl is too shallow the cream will not thicken, ever... and you'll realize it when it turns to curds and whey! I use a two or four cup pyrex measuring cup depending on how much cream I am making. Thanks for the great recipe!

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M. Rivers

Home Town: Kansas City, Missouri, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 23, 2008

I made this for on top of pumpkin pies in hopes of offering a fun alternative to plain ol' store-bought whipped cream. Turned out to be a poor choice for us - it was not sweet at all - tasted more like sour cream than whipped cream. After realizing that I gradually added almost another whole cup of confectioner's sugar but to no avail - still sour. It was the right texture however. I did used a chilled bowl and whisk for my KitchenAid with this recipe.

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tessah5702

Cooking Level: Intermediate

Home Town: Bloomfield, New York, USA

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Reviewed: Sep. 6, 2008

Fantastic! Very creamy & delicious! Better than store bought. Mine turned out a little tangier than it should have, but that was my fault - only had fat free sour cream. However, it was light and fluffy, easy to make, and worked perfectly fine using 1/2 regular white sugar as well. Just add slowly and stir stir stir!

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ellisnation

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Reviewed: Aug. 24, 2008

I make this all the time and I use it in the Snicker salad with apples and Snicker bars. This whipped cream holds up great and isn't too sweet.

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Jody

Cooking Level: Expert

Home Town: Mccook, Nebraska, USA

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Reviewed: Jul. 21, 2008

when my husband (who hates sour cream) asks for more, it's worth 5 stars. Thank you!

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 14, 2008

My daughter loved it but it's not what I was looking for on her birthday cake.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jun. 3, 2008

I made this to go with the Perfect Berry Shortcakes from this website. Wonderfully easy and super good!

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RebeccaW

Cooking Level: Intermediate

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Reviewed: May 28, 2008

This was so good and very easy. I served this over strawberry shortcake and my husband could not get enough! Be sure to chill the bowl.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Mar. 27, 2008

I wanted something that tastes a little more like what you might buy at the store, but the sour cream lends a flavor that prevents that. It's still very good, though. This whipped up really easily and stayed that way for a bit, without melting in the fridge, which was a plus. Next time I'll probably go for a more basic recipe, though...

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{ s.a.r.a.h }

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Palm Desert, California, USA

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Reviewed: Mar. 26, 2008

Thanks for sharing your recipe! I changed it a little and did 3/4 cup whipping cream and 1/4 sour cream and it turned out perfect! I got lots of compliments!

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Jess

Cooking Level: Intermediate

Home Town: Greybull, Wyoming, USA

Living In: Eureka, California, USA

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Reviewed: Mar. 23, 2008

This is terrific! Holds up really well in my fruit salad. I have made this several times, and it holds up more than overnight. I usually make a double or triple batch, and it has held up really well for the couple of days that it lasts over the holidays.

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jenrog

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Easy Whipped Cream

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