Reviewed: May 21, 2012

The sour cream really helped the cream to hold it's shape!

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Reviewer:

COZMICCHARLY1

Cooking Level: Intermediate

Home Town: Stratford, New Jersey, USA

Living In: Bethlehem, Pennsylvania, USA

Reviewed: Feb. 26, 2012

Absolute perfection! Love the slight tang the sour cream adds. I had to whip mine for about 7 minutes to get it thick and added a bit more confection sugar when it was taking so long (maybe a teaspoon at most). Had it with the Country Apple Dumpling recipe also found here on AR (which is a must to try if you haven't yet!).

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Reviewer:

Cass

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Reviewed: Feb. 9, 2012

Very, very GOOD!!!

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Reviewer:

Brezzy48

Reviewed: Jan. 10, 2012

Make twice as much as you think you need.

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Reviewer:

linda

Reviewed: Jan. 1, 2012

We use this recipe all the time. On waffles, pancakes and hot chocolate. So simple my kids make it themselves.

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Reviewer:

ejpnyc

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Dec. 25, 2011

this is very good..Made this for Christmas for and did a few changes..I used 1 cup heavy cream,3Tbsp confectioner sugar and 2 Tbsp sour cream. Since i was making Candy cane Sundaes i used peppermint extract for flavoring and crushed in at the end some peppermint candy cane..

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Reviewer:

leogrl

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Dec. 17, 2011

It's ok as is. It didn't give the the peaks that I was looking for. This produces more of a soft peak. I changed it to 1 cup of whipping cream, 1/2 cup sour cream 1/3 cup confectioners sugar and 1/2 tsp vanilla and I got what I was looking for. I'm using this on a Pumpkin Cheesecake with Gingersnap crust.

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Reviewer:

delilahjonz

Cooking Level: Expert

Reviewed: Nov. 13, 2011

This was so easy and soooo yummy, I did end up using a little less sour cream which made this whipped cream perfect.

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Reviewer:

jenbabe1985

Reviewed: Nov. 8, 2011

This is a lovely recipe. To ensure great results and wonderfully flavored whipped cream I always purchase "pasteurized" rather than "ultra pasteurized cream". Look for it at Trader Joe's and/or Whole Foods. It makes all the difference in the world! Another trick for making a very stable whipped cream is to add some dry, powdered milk while whipping the cream. Use the dry milk in lieu of the sour cream for a more pure whipped cream flavor. Made this way the cream will hold not only overnight, but several days in the fridge.

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Reviewer:

To the max

Reviewed: Nov. 8, 2011

Did anyone tell Hot Mamma, who said that this was her first try, that heavy or "whipping" cream whips up without adding anything? That's even easier! You don't need sour cream, and if you want it sweetened, you can use regular sugar. You whip it right before you serve it.

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