Reviewed: Dec. 2, 2008

It looked beautiful, and was fun to make! I made it before dessert on Thanksgiving - I put it in the big mixer, and let the mixer do the work for me! I do think next time it needs a little bit more confectioner's sugar....

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lovesblueflowers

Cooking Level: Intermediate

Home Town: Freehold, New Jersey, USA

Living In: South River, New Jersey, USA

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Reviewed: Dec. 1, 2008

I was too careful not to overbeat the cream so I think I underbeat it - it was a bit thin and runny, but just a bit! I made it because I was craving something sweet and I didn't really have anything worthy at home. But this was delicious! The flavor is so good I never want to buy ready-made again! And it's easy to make, and will go with everything! I will make this many more times :-)

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julymist

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Reviewed: Dec. 1, 2008

Easy, yummy, fast. A bit hit, and everyone thinks it's fancy!

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Heather

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Reviewed: Nov. 28, 2008

Delish! So easy with the kitchenaid.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

Quick and easy. Thanks for the tip about chilling the bowl and beaters.

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VLowe

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Reviewed: Nov. 27, 2008

I had trouble making this at first. I had frozen my metal mixing bowl & beaters and I even set the bowl on top of a bag of frozen veggies, but all I'd get is bubbles. After much frustration and experimentation I discovered that my bowl was too shallow for the hand-held mixer to really whip the cream. I transferred the cream to a measuring cup and it whipped up in no time! (Just thought I'd share for anyone else who might have the same trouble.) Anyway, once I got it figured out, it was wonderful whipped cream and easy to make. I think you can add sugar if needed for different desserts, but it is good the way it is for serving with fruit.

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Reviewed: Nov. 26, 2008

So delicious and so easy. I used an electric beater on low speed and whipped the cream for about 5 minutes until thick and then added EXTRA sugar and EXTRA vanilla. About a tablespoon and a half of more sugar and at the LEAST two teaspoons of vanilla, but I could've added more. I then beat all of this with the mixer for about another 5 minutes. Very fluffy and light, PERFECT!!! I put it on the Marbled Pumpkin Cheesecake from this site.

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Alisan

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

I just finished making this whipped cream. As written, I give it four stars. It's good but, as many others have said, it's just not sweet enough. Given that I read many of the reviews prior to making this, I increased the powdered sugar to 3 Tbs right away. I tasted just a bit as I was waiting for the stiff peaks to form and it still wasn't sweet enough for me. I sifted a bit more powdered sugar into it and...it is Sooooo YUMMY!!!!!! I haven't yet tried it on my Chocolate Cream Pie but I couldn't help eating what was left in the bowl :) It made way more than I needed for my one chocolate pie but that's ok...I can take care of the leftovers ;) Absolutely 5 stars with extra sugar!!! Oh, and I stuck my bowl and whisk attachment in the freezer for about 20 minutes before beating. :)

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lvmy2kids

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2008

Excellent whipped cream recipe, and super easy. The recipe as it is is perfect for a less that supersweet, traditional German Schlage (which I personally prefer to the Reddi -Whip sweetness). However, for topping on pumpkin pie, I tripled the powdered sugar, and it was just sweet enough. My two year old son loves it, too - he licked the beaters clean!

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Emily Leong

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Nov. 4, 2008

This was REALLY easy & tastes GREAT!!! I too added more sugar but left everything else the same. Enjoy

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Leslie K

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Reviewed: Nov. 2, 2008

This recipe has good intentions, but it's too light on sweetness for my taste. If it was rewritten to include more confectioner's sugar, I'd give it a high four rating. I doubled the confectioner's sugar. I started with a bowl and a whisk. After five minutes, I pulled out the hand mixer and let the power company do the work. I recommend that. It saves a lot of time. My slightly sweeter version was a hit. The kids picked it out of the bowl with their fingers, and my wife forced me to make a second batch before she'd eat the rest of my pumpkin pie.

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RONWHITE

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

Living In: Deltona, Florida, USA

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Reviewed: Oct. 3, 2008

This whipped cream was very easy to make. It was also very tasty. I added a little cinnamon because I was making it to go with pumpkin pie. Yummy!!!

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LeeLee161

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

I always eyeballed my whipped cream and never actually learned how to make it properly. Once I prepared it this way (which is so easy), I get perfect whipped cream every time. I don't use confectioner's sugar however, because I only use unbleached sugar, and it still comes out great. I'm sure it makes a difference, but I prefer knowing my ingredients are natural.

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amylynn

Cooking Level: Intermediate

Home Town: York, Maine, USA

Living In: Waitsfield, Vermont, USA

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Reviewed: Sep. 24, 2008

Delicious, easy, and fast to prepare....not to mention much better for you than those chemicals in a tub they called Cool Whip. You can taste the difference. Make it as sweet or not sweet as you prefer by adding or subtracting the amount of sugar you use.

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KarlsChef

Cooking Level: Intermediate

Home Town: Covington, Georgia, USA

Living In: Alpharetta, Georgia, USA

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Reviewed: Sep. 15, 2008

Very easy to make. Very fluffy and yummy. I put it on Key Lime Pie.

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Kimberley

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Reviewed: Sep. 13, 2008

Perfection!

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NTRDM2004

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 11, 2008

Why 3 stars? Needs more sugar. Nasty without it. As others said, it just isn't enough. I did about 1/3 cup and it was significantly better. I forgot to chill the bowl ahead of time but it turned out just fine.

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Sep. 6, 2008

Excellent. Easy to make and tastes delicious.

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Brandy

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Sep. 6, 2008

When I made this, it didn't fluff up very much, so I added a few tbsp sour cream and PERFECT! Very good. I probably made some sort of mistake, but the sour cream saved the day... so if yours falls flat, that's a good option for ya!

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ellisnation

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Reviewed: Aug. 22, 2008

Quick and easy. I use this instead of buying whipped cream now. I found it tastes better when I use regular whipping cream (as opposed to heaving whipping cream) and 2 tbsp of powdered sugar. I also took the advice from others to put my bowl and beaters in the freezer for a bit before use. Makes a big difference!

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