"How to make basic whipped cream. For best results make sure whisk and bowl are ice cold." — Paula
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Good recipe. Chill mixing bowl and beaters in freezer for 10 minutes before preparing. Also,can experiment with different extracts to get just the right flavor to go with that perfect recipe (rum extract,almond,banana,coconut,maple,coffee)~tried them all :)
the ratio is good, with the exception of sugar, I found that it was not as sweet as I like it
Excellent! I was out of powdered sugar, so used regular sugar instead and it still came out great! Thanks :)
So simple and easy to make. Be sure to use a metal bowl. I usually place mine (with the wisk) in the freezer for five or ten minutes before making the cream. Delicious! You'll never buy ready made again!
There's nothing like homemade whipped cream! I doubled the amount of confectioners' sugar, but other than that it's a classic recipe that's perfect with pound cake and strawberries (or anything else you can think of). Definitely make sure your bowl and beater are well chilled and you'll get perfect results every time. You'll never go back to store bought again......
I made this recipe to put over fresh strawberries. Since a couple of the reviewers said the whipped cream was not sweet enough, I doubled the powdered sugar to 2 tablespoons. It was delicious! I will definitely use this as my whipped cream recipe.
This was perfect!It was also very easy.I used an electric hand mixer(low setting) and it took a few minutes to get to the soft peaks stage.I had to add a 1/2 a tbls more confectioners sugar than the recipe called for because it was not sweet enough.I served it with strawberries.I will surely make this again!!!
Needed more whipped topping for holiday pie...this one worked fine! Need to make it a few times to get the texture just right, since I've grown up with Cool Whip. Used Splenda sugar substitute to make it sugar-free.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 50
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