Reviewed: Oct. 16, 2009

Good basic recipe - nothing spectacular but solid. Add sugar to taste but keep in mind what you are putting it on.

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Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 7, 2009

first try and i'll give this a 5 star rating. better than redi whip or cool whip say my children. this is a must for all to try !!!

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toberich7272

Cooking Level: Intermediate

Living In: Lake Elsinore, California, USA

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Reviewed: Aug. 10, 2009

The taste of this is perfect. I've never made whipped cream before. I followed the recipe exactly, but it didn't get very fluffy. I chilled it and used it to top brownies. It puddled a little and wasn't very nice looking, but not runny. Still tasted great, but I think I'll just stick to the store-bought stuff.

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April

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Reviewed: Aug. 2, 2009

This is a great recipe! I didn't have any heavy cream on hand so I used evaporated milk instead. Turned out very tasty.

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lukasavr

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Reviewed: Jul. 25, 2009

Perfect!!!!!! I was in a hurry so no chilling on the bowl, I used Bailey Irish cream instead of vanilla and it was oh so yummy. Vanilla is great too I am sure!!!

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angel

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Reviewed: Jul. 23, 2009

Great! Very tasty and easy too

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heejin

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Reviewed: Jun. 29, 2009

Yummy...I missed where it said to beat briefly prior to using....it went super runny, but I am sure if I did that it would have been fine. I didn't refridgerate for several hours prior to using...I ate it up right away! This is yummy....this puts cool whip to shame !! Thank you for the recipe !

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MumToNat

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Reviewed: Jun. 27, 2009

Easy and not too sweet. This will now be my go-to whipped cream recipe.

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jodiann4

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

Absolutely perfect!

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Jennifer

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2009

A perfect recipe. No need to change a thing.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: May 17, 2009

Made mine for the scruptious stawberry shortcake recipe on this site. It was so good!!

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Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

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Reviewed: May 10, 2009

Very good! I used 4 tablespoons of sugar and 1 tsp of vanilla. Delicous!

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Lauren517

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2009

I was out of vanilla and so used almond extract - what a yummy, rich flavor! Perfect consistency.

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MamaK

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

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Reviewed: Apr. 17, 2009

This is so yummy! Love to mix this up quick in the KA for a beautiful topping for my cheesecakes. I have added a couple Tbsp. of raspberry sauce from the White Chocolate Raspberry Cheesecake from this site...or a few tsp of cocoa for a chocolate chip one. Very versatile.

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NEgirl

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Reviewed: Apr. 7, 2009

This was exactly the whipped cream I was looking for! It is the same as the whipped cream we used to use to make the cream pies when I was baker. Thanks for this!

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Donna

Cooking Level: Expert

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Reviewed: Mar. 10, 2009

Super easy and tasty! I used the left overs for my morning coffee. Yum!

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CHAUSER

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Reviewed: Mar. 3, 2009

Served this on top of Old-Fashioned Pineapple Upside Down Cake. I only used 2 tablespoons of powdered sugar and 3/4 teaspoon of pure vanilla extract and it was great!

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Jodi

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

Great recipe!

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tbakercakes

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

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Reviewed: Feb. 14, 2009

just the right amount of sweetness!!

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floridatreasure1983

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Feb. 9, 2009

I used 2 cups of cream and used about 7 tbs of sugar and about 1 1/2 tsp of vanilla and it was GREAT!!! I made it for a strawberry shortcake, but it almost didn't make it that far, we started eating it out of the bowl!

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