Great stuff! Based on other reviews, I reduced the sour cream to 1/4 cup and increased the heavy cream to 3/4 cup and it is wonderful! Great texture! This one goes in the recipe box.
I used this recipe for my 2nd attempt at home made whipped cream (I didn't LOVE the results the first time I made a different recipe). This is spot on. The sour cream makes all the difference in the world. This has a delightful flavor and consistency. I did reduce the sour cream by 1/2, as I was afraid of too much *tang* and I"m glad I did. It was perfect. I chilled my bowl and beaters about 30 minutes before whipping. THANKS for a great recipe!
Well I am always the one that orders "extra" whipped cream on everything so I love to make my own. This was good...it was much more thick and creamy vs. the normal "whipped" texture. Tasted almost like cheesecake probably because of the sour cream. Would be great with berries or a fruity dessert. Will make again!
This was so good and very easy. I served this over strawberry shortcake and my husband could not get enough! Be sure to chill the bowl.
I needed a whipped cream frosting recipe but I wanted to it to have more substance than just plain fresh whipped cream. Adding the sour cream made the consistancy perfect for the cake! Not too sweet so as not to overdo the great taste of the dark chocolate cake I put it on.
This is the BEST substitute for cool whip! It lasts a long time in the fridge...like we used it on a banana pudding dessert with vanilla wafers and an oreo cookie pudding dessert on the same night and we had some left over till the next morning and it was fine...not melted all over the place like regular whipped cream and not full of artificial stuff like whipped topping. Try it!
Perfection! I haven't been able to get good whipped cream in the UK so I was delighted to find such an easy recipe to get what I needed for my pumpkin pie! One little warning I would start whipping and nothing would happen for ages and I'd start to worry that I'd got the amounts wrong only for it to suddenly thicken up so stick with it!
Absolutely delicous! The ability to make it several hours ahead is very helpful when entertaining. It holds up very well. I made it about six hours ahead. I was serving 8 and I doubled the recipe and it was just enough. Also I increased the confectioners sugar by 1/3 and liked how it came out.
Think of this as gourmet Cool Whip. I made it to top a sweet potato pie and everyone liked it. It was still stable in the morning and I ended up eating the rest for breakfast (no pie just the cream!). The first time I made this I did follow others suggestions and used 1/4 cup sour cream and 3/4 cup heavy cream. I upped the powdered sugar to 1/3 cup because some mentioned it wasn't very sweet. I usually don't modify recipes the first time I try them but I was feeding someone who typically doesn't care for sour cream and I was unsure how strong the original recipe would be. The second time I followed the recipe exactly (except for 1/3 cup powdered sugar not a major change) and it was still delicious with just a slight tang reminiscent of cheesecake. If you don't tell anyone there's sour cream in this I doubt anyone would ever guess. I never had a problem getting it to stiff peaks with a deep chilled bowl and whisk and my stand up mixer. It didn't take any longer to whip than just whipping cream would take. I can't wait to try this on apple pie.
The first time I made this it came out great. The second time I could not get it to thicken. I guess I did something wrong...
