Reviewed: Jan. 9, 2008

EXCELLENT! Highly impressed with the way this turned out. I made some homemade mousse and topped it with this. Awesome!! I will never buy store bought again!

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Jess

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2007

Yummy! My only change would be to make it right before serving as it did thin out.

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LESLEYfromWI

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Reviewed: Dec. 7, 2007

It's sooooo good! I made strawberry cheesecake with fresh strawberry sauce which came out really delicious by the way. It needed REAL whipped cream to make perfect and this recipe hit the spot. I could just eat the whipped cream by itself after the cake's all gone.

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Pawaree

Cooking Level: Beginning

Living In: San Francisco, California, USA

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Reviewed: Dec. 3, 2007

I am so thankful to come across this recipe. I never knew the right amount of sugar/extract to add to whipping cream. This recipe is great. I took the advice for a cold bowl and beaters. It tasted great!

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M3B

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2007

This recipe was very nice. Much better than store bought products. However, it was not sweet enough for the particular recipe I was using it for though. Next time I will use the suggestions of other reviewers and increase the sugar amount.

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MIDNIGHT_ANGEL

Cooking Level: Expert

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Reviewed: Nov. 26, 2007

This was very tasty, just needed a little more body to be on top of a pie.

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reezie15

Cooking Level: Intermediate

Home Town: Schaumburg, Illinois, USA

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Reviewed: Nov. 23, 2007

This whipped cream is super easy and yummy! I used it on both my pecan pie and pumpkin pie for Thanksgiving. It was fabulous. It also keeps well a second day (if you have any left)!

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Susan M.

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2007

I did as other instructed and I chilled my metal bowl and my beaters in the freezer for about 25 minutes prior to making this. I also set the bowl on top of a frozen bag of veggies to keep it cold as mixing. I beat on medium speed for several minutes and it was ready! I did add about 1 1/2 tablespoons powdered sugar and I thought it was the perfect amount! Set up nice and paired well with my fruit salad!

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mjowens

Cooking Level: Expert

Living In: Heber, Arizona, USA

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Reviewed: Nov. 22, 2007

I didn't think this was sweet enough, but after it's whipped it's too late to do anything about it. Next time I'll increase the sugar slightly. (It was still nice for our Thanksgiving pecan pie!)

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Leila

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2007

THANK YOU SO MUCH...when ya buy whipping cream...there are no directions...now I'm not that lame...I know to whip it but I never knew how much powdered sugar to add and how to flavor it....YOU ROCK!! Happy Turkey Day ya'll!!

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ISLANDGRL100

Cooking Level: Expert

Home Town: Pomona, California, USA

Living In: Twin Falls, Idaho, USA

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Reviewed: Nov. 18, 2007

A very good "real" whipped cream result, although I used more powder sugar as I like sweets. Deffinately place metal bowl and beaters in freezer for at least 1 hour prior to whipping. I also like to place the bowl on top of a bag of frozen veggies or a cold pack during whipping to make the process faster. Good Luck and Good Eats (thanks Alton Brown)

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Tanya Likes Pink

Cooking Level: Expert

Home Town: Belleville, Illinois, USA

Living In: Bloomington, Illinois, USA

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Reviewed: Nov. 14, 2007

Great Easy recipie. I read this and had it made in 15min. I did it in my mixer and it turned out perfect. I did add another tbsp of powdered sugar to sweeten it up a litte more just for my taste. I never new it was this easy to have great whipped cream. Make this, you wont be disapointed.

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Chef Daddy of 4

Cooking Level: Professional

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Reviewed: Oct. 15, 2007

perfect indeed

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ASHLEYBEGOOD

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 6, 2007

I agree with everyone else, no more cool whip for me. I even add didn't extracts to change the flavoring(orange, raspberry) Excellent!!

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anna'smom

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Reviewed: Sep. 17, 2007

Made it as the recipe calls and it's perfect!

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SNEJDL

Cooking Level: Intermediate

Living In: Carrollton, Texas, USA

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Reviewed: Sep. 3, 2007

First time making whipped cream and it turned out perfect. My arm's still sore but it was worth it! ;) Even after putting the whisk and metal bowl in the freezer, I still wound up using a larger pot filled with ice water to help keep the temperature down. Otherwise, the recipe was perfect. I didn't have confectioner's so I used regular and it was ok. Only thing I may change was decreasing the vanilla a little bit. Maybe by half. I love vanilla but this was just a tad overkill. But I'll make this again - thanks for sharing.

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