Reviewed: Apr. 8, 2007

You KNOW it's good when the guys eating it are asking how you made it. Rave reviews everytime! I grew up making is with regular sugar but the powder sugar and vanilla truly make it. Thanks for sharing!

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ValleyGirl

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 10, 2007

Great recipe...easy to remember. I read it and five minutes later I was eating homemade whipped cream! A little too sweet, instead of a tablespoon of powdered sugar, I used 1/2 tablespoon and it tasted perfecto after that. emiting some of the sugar, it's wonderful!

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Mariasaurus Rex

Cooking Level: Expert

Home Town: Woodstock, New York, USA

Living In: Bremerton, Washington, USA

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Reviewed: Feb. 23, 2007

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 :)

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jody1

Cooking Level: Expert

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Reviewed: Feb. 22, 2007

I like this recipe, but since I've always used cool whip, I'm used to a sweeter whipped cream so I found myself adding additional confectioners after a taste test. I wasn't measuring, but I think I probably ended up doubling the confectioners for a pretty darn sweet whipped cream. Good recipe

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SPECK03

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Jensen Beach, Florida, USA

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Reviewed: Feb. 4, 2007

excellent, basic whipped cream. I use this as our standard. takes just a few minutes using the kitchenaid. Thanks!

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ROBASEN

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Reviewed: Feb. 3, 2007

Great. It was very "vanilla-ee" so I would use a milder vanilla or less of it next time. Also, Trader Joe's heavy cream is the BEST!

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Jharmon27

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2007

I made this to go with strawberry shortcake and felt that it needed more sugar. I added an extra tablespoon. Be sure to chill your bowl and whisk in the freezer for 15 mins. Very easy and delicious.

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TRACY966

Cooking Level: Expert

Home Town: Easton, Maryland, USA

Living In: Frisco, Texas, USA

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Reviewed: Jan. 16, 2007

I didn't care for the taste alone but when I used it for oreo cream pie it was delicious.

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stacey smith

Cooking Level: Beginning

Home Town: Fountain Inn, South Carolina, USA

Living In: Lemoore, California, USA

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Reviewed: Jan. 13, 2007

Perfect as written. Not too sweet.

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JBOWLES

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Reviewed: Dec. 27, 2006

Tasty, simple and not too sweet. A great recipe and one I will use again.

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Nicole P.

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Reviewed: Dec. 3, 2006

Great topping for my coconut cream pie off this website too. Not a hard whipped cream to make at all!

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camsmom11

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Nov. 24, 2006

Really good. Thanks.

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SHEPTURN

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Reviewed: Nov. 13, 2006

Great whipped cream, though I did need to add a lot more sugar than called for to thicken it up.

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JARBOE

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 1, 2006

Very easy to make and taste wonderful

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Brady

Cooking Level: Expert

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Reviewed: Aug. 21, 2006

Very good stuff, much better than the store bought stuff. I didn't follow the directions correctly, and I beat it all together at once, but it still turned out really good. I served this on top of a recipe for Favorite Hot cocoa (also on this site)and geezzeee was it good. Thank You!

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2006

This was a great whipped cream recipe, though I agree that it does need at least two more teaspoons of sugar. I made it a coffee cream by adding three teaspons of instant coffee to it before whipping. Excellent!

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FritzieMaurelle

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Reviewed: Jun. 25, 2006

Thanks!!! Yum!!!! I still use Cool Whip only because Cool Whip is less fattning-but thanks for the delicious splurge!!!!

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Chrisa

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2006

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!

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Amy V.

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 14, 2006

This was a great recipe. I upped the confectioners sugar to at least 3 tablespoons and whipped longer until it was the consistency closer to butter so I could pipe it through a decorative tip onto the top of a pie. I actually noticed it tasted even better the next day after refrigeration.

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