The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Aug. 25, 2008
Delish. I've been making my whipped cream this way for years. I wouldn't change a thing.
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Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA
Living In: Midland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Aug. 21, 2008
So easy and really good. No more store bought whipped cream for me!
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Cooking Level: Beginning

Home Town: Nikiski, Alaska, USA
Living In: Salida, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Aug. 20, 2008
this was really good.
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Cooking Level: Intermediate

Living In: Schnecksville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Aug. 2, 2008
Super Easy, Super Yummy!!! I used this recipe on a banana cream pie, it was so delicious!! No comparison to that nasty artificial stuff in the can!!
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Cooking Level: Professional

Living In: Lincoln, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jul. 14, 2008
Just right!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jul. 7, 2008
Ran out of ice cream so we needed something else to top our blackberry pie. Easy and delicious.
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Home Town: Lilburn, Georgia, USA
Living In: Forney, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jul. 3, 2008
Perfect every time & better than store bought. thanks. wouldn't change a thing.
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Cooking Level: Expert

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jun. 29, 2008
Really great! I didn't have time to chill the bowl ahead of time, but it was still WONDERFUL! I will make this all of the time. No more canned cream for us:)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Jun. 27, 2008
I am rating this a 4 only because it needs way more sugar! I used a half pint of whipping cream, 4 Tbsps confectioners sugar and 1/2 tsp vanilla. I wasn't sure how much whipping cream to buy so I got 2 half pints but only needed one! I didn't chill the bowl or beaters because I was pressed for time but I'll definitely try it next time. I was worried that the cream might fall or liquify a bit after being on the pie but it didn't. Great, easy recipe! Very high in fat but worth it for those special desserts!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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Reviewed: Jun. 10, 2008
This was first time I made whipped cream. Very easy and so good! I used almond extract instead of vanilla and had it on the "hasty chocolate pudding" from this site. Very yummy!
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Cooking Level: Intermediate

Home Town: Ventura, California, USA
Living In: Idaho Falls, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: May 8, 2008
I give this four stars because it needs a bit more sugar. I use more like 6 Tbsp. When I am making this for a trifle or a strawberry shortcake or even a cream pie topper..I usually make adding in the extar sugar. If I am just making to dunk my fruit or for my hot cocoa I leave as written. But whatever your taste buds prefer...you'll never go back to cool whip because this is so delicious! It does take 5 minutes to get a nice whip..so be patient and if you do have the time stick your paddles or bowl in the freezer for 15 minutes before whipping. I have even added in some cocoa to the conf sugar for some chocolate whipped cream.
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Cooking Level: Intermediate

Home Town: Brewster, New York, USA
Living In: Dover, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 7, 2008
Awesome Awesome Awesome! I used a little bit more Vanilla, and it came out BEAUTIFULLY! Thanks again!
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 6, 2008
Very Good. Made two servings... good for pudding for two of us... DELICIOUS
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Cooking Level: Intermediate

Home Town: Missoula, Montana, USA
Living In: Clarksville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 2, 2008
Perfect, thank you. We used it on angel food cake with strawberries. Mmmmm.
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Cooking Level: Intermediate

Home Town: Emporia, Kansas, USA
Living In: Lakewood, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 27, 2008
YUM-O
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Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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Reviewed: Apr. 21, 2008
Simple and tasty! I added almond extract for a different taste. I was very good!
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Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 12, 2008
Yummy way to make whipped cream. Love your photos!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 1, 2008
It wasn't sweet enough so I added 1 more Tablespoon powdered sugar. I also doubled the vanilla. We liked it after the adjustments.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 2, 2008
I made this to go with fresh strawberries and grilled pineapple. It had such a fabulous flavor! I was out of the confectioner's sugar so I used 3 tablespoons of Splenda instead.
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Cooking Level: Expert

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.86 star rating.
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Reviewed: Feb. 9, 2008
this was not at all sweet. it tasted like fluffed up plain table cream. i added a lot more sugar, then it was edible.
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Cooking Level: Intermediate

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