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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ashiya

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Reviewed: Dec. 24, 2008

Great! Don't change a thing.

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CTREYNARD

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

Perfect and very easy. I'll never buy store bought whipped cream again!!

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CARTOONRCKR

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Mountain House, California, USA

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Reviewed: Dec. 13, 2008

quick and easy.

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Elizabeth

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Reviewed: Nov. 29, 2008

Very yummy!

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Nicole

Cooking Level: Beginning

Home Town: Grass Valley, California, USA

Living In: Sacramento, California, USA

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Reviewed: Nov. 27, 2008

Worked great. Added a little extra sugar as it wasn't stiffening up even though I chilled the bowl and beater.

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sassypriscilla

Cooking Level: Intermediate

Home Town: Mukwonago, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Nov. 27, 2008

I couldn't be happier that we can't buy Cool Whip in Australia, because HOLY MOLY was this amazing! I will never ever ever go back to buying the fake stuff! This was excellent on top of the Coconut Cream Pie and Chocolate Cream Pie I made for Thanksgiving!

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Karis T.

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Perth, Western Australia, Australia

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Reviewed: Nov. 22, 2008

This is the same recipe as my grandma used (rest her soul). One thing she always told me. "It doesn't always have to be vanilla." You can use any flavor extract for that extra kick to any dessert.

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Melynda M.B. Van Zandt

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Reviewed: Nov. 22, 2008

Perfection! I used this for the topping on a banana cream pie. Turned out beautifully and wasn't too sweet, but definitely sweet enough. Thanks for the post.

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Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

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Reviewed: Nov. 8, 2008

Good stuff. I put the ingredients into a pressurized whip cream dispenser and it turned out beautifully. Wasn't cloyingly sweet.

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Endorphins

Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA

Living In: San Angelo, Texas, USA

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Reviewed: Oct. 14, 2008

This recipe works like a charm! So quick and simple, no need to buy the stuff in the can. Although, I will miss that great whooshing sound...

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ADRIAYN

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2008

It turned out just perfect!! Who needs to go out and buy the stuff when you can make it yourself this good! I put mine on the sensational Strawberry shortcake from this site! Thanks for the recipe!

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