Reviewed: Apr. 5, 2009

We love this recipe! We had double the powdered sugar and put it over fruit and jello! :)

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xezandria

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Oviedo, Florida, USA

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Reviewed: Apr. 3, 2009

Perfect and easy. It's a quick and easy way to make any dessert fabulous. I use it frequently with strawberries and store-bought angel food cake for a dessert that is simple & elegant and everyone loves it. You can use this to take any dessert up a notch without spending all afternoon in the kitchen.

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DeliriousMom

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Brodheadsville, Pennsylvania, USA

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Reviewed: Mar. 30, 2009

Perfect Whipped cream I used it to decorate a cheesecake.

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monica

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Reviewed: Mar. 29, 2009

needs a little extra sugar and vanilla but good.

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Tina W

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2009

Thank You ever so much. The confection sugar made it. I have been using sugar.

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bakin

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Reviewed: Mar. 20, 2009

I had never made whipped cream before. This recipe was easy and tasted great. Thank you!

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Andij101

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

I used about 1.5 cups of heavy cream and had to end up using 4 tablespoons of sugar to make this sweet enough for my liking. B/c I had to keep mixing it, it did end up looking very clumpy, but still tasted very smooth and yummy :) Freezing it for later use :D

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Shollia

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Reviewed: Mar. 16, 2009

Wow!! We had our first batch of Strawberry Short Cake and I forgot to get whipped cream. Luckily I had some heavy cream on hand so I figured I would give this recipe a try. I did up the sugar to 2 Tbsp, but this was great. My kids absolutely loved it, they licked the bowl clean. Will definitely use this recipe from now on instead of the store bought stuff. Thanks!

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MISSERSUE

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

I wasn't sure how long to whip it so I think mine turned out a little too runny. I put a metal bowl and the beaters in the freezer for about 10 minutes and that helped.

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Char A.

Cooking Level: Intermediate

Home Town: Herriman, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Mar. 14, 2009

Okay dude... I did this BY HAND. My boyfriend and I took turns doing the 'whipping'. I think it turned out quite yummy. edspecially used as a dip for this sites Award Winning Chocolate Chip Cookies. I used regular sugar and twice the amount of it and the vanilla. I love that you can play around with this basic base. Thanks for sharing. :)

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AylaStar

Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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Reviewed: Mar. 12, 2009

Great recipe, just watch it the entire time to make sure it doesnt get too .thick

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allexsky815

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Reviewed: Mar. 8, 2009

This worked perfect for the filling for my cake. Used 2 tsp. vanilla and 1/2 c. of powdered sugar. Two thumbs up.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 2, 2009

I loved this recipe. I was looking for something to put in cream puffs. I will use it for lots more than that now that I have tasted it. I added quite a bit more powedred sugar than called for to get it as sweet as I wanted for the cream puffs. So easy. Thanks.

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Jonna

Cooking Level: Intermediate

Living In: Republic, Missouri, USA

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Reviewed: Feb. 24, 2009

If not serving right away, you can keep the whey from separating by replacing the 10X sugar with apple jelly.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Feb. 23, 2009

this worked great! it tasted like vanilla ice cream...i did have to had more sugar like others suggested...i added 3tb more.

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Feb. 21, 2009

AWESOME... SIMPLE AND QUICK.. NO MORE STORE BOUGHT STUFF.

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Foody320

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Reviewed: Feb. 18, 2009

This recipe is great! It whipped up the first time. I did take others suggestion about increasing the sugar to 3T and it was delicious!

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bej127

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Reviewed: Feb. 11, 2009

I forgot to buy canned whipped cream at the store to make ice cream sundaes and had heavy cream on hand, so I gave this a try. This was my first time ever to make my own whipped cream. I never knew it was so easy, and so much better tasting too. The next time though I will add even more sugar (I doubled it as it was) and used superfine granulated instead of powdered. Both my husband and I thought it needed to be sweeter. I used a hand mixer and wished I had a stand one since it took several minutes of whipping on high to go from liquid froth to actual stiff cream. This would be a fun "science" project for home schooled kids as well. Thanks, it was very good and I'm using this again!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Feb. 3, 2009

I don't have an electric mixer right now, so I did it by hand with a whisk. (I can honestly say that this is one desert that I worked off before I ate!) I didn't have time to freeze the bowl first. So I took one shorter, large bowl and one slightly smaller taller bowl. I put ice cubes and water in the big bowl and then nested the smaller one in it and did the whipping in the small one once it had cooled. This way the bowl stayed cold the entire time. Make sure you put a towel underneath the big bowl, because as the ice cubes melt, the bowl could overflow. I doubled the recipe and it was very good. (But I do recommend doubling the sugar)

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