Sometimes a dollop of sweetened whipped cream is all you need to top your favorite cake or other dessert. To make ahead, slightly underwhip the cream, then cover and refrigerate for several hours. Beat briefly just before using.
I was in a mad rush when I made this. I didn't chill anything, and I dumped everything in the bowl at once. It came out perfect. I did use a little more than two cups of cream though, and 3 Tbsp was plenty of sugar, in my opinion. Add to taste - you can always add more, but you can't take it out once it's in there! Thanks for the recipe!
Read MoreI was not happy with the flavor of this whipped cream. It had an unusual flavor. The next time I made it, I used 1/4 cup of regular white sugar and no vanilla and it was out of this world.
Read MoreI was in a mad rush when I made this. I didn't chill anything, and I dumped everything in the bowl at once. It came out perfect. I did use a little more than two cups of cream though, and 3 Tbsp was plenty of sugar, in my opinion. Add to taste - you can always add more, but you can't take it out once it's in there! Thanks for the recipe!
Once you have homemade whipped cream you never go back to the store bought stuff. It's so simple and so good! I use a full teaspoon of vanilla (or other extracts such as mint, rum etc.) It all depends on the dessert. Be sure to chill your bowl and beater and you should have no trouble.
I made this to top a home made coconut cream pie and forgot chilling the bowl/beater is supposed to be an integral part of making whipped cream. I tossed my KA beater in the ice cube bin for the minute it took to get everything else out and called it *chilled*. No issues. I whipped the heavy cream (double, almost a whole small carton) on one of the highest speeds for a few minutes until it looked *thick*, then I added the sugar and vanilla and proceeded to over-whip....I was second guessing the *stiff peaks* and let it go a hair too long, but it was still useable! Everyone loved it as part of the coconut cream pie, so I'd say it was a hit!
Loved it! My new kitchenaid made short work of it! I did chill bowl & beater in freezer for about 30 minutes. Thanks!
Good stuff. I put the ingredients into a pressurized whip cream dispenser and it turned out beautifully. Wasn't cloyingly sweet.
We used my Kitchen Aid mixer to make this whipped cream. Chilling the beater and bowl makes quick work of this--take it from one who is a whipped cream fudger-uper. My eldest boy made this pretty much on his own, with me overseeing. Absolute perfection! Excellent on the French Silk Chocolate Pie.
Wow! Homemade whipped cream makes all the difference. I was afraid that it wouldn't stiffen but all of a sudden, I had this wonderful consistency that was soft and delicious! Very good on any pie or cheesecake.
I used Madagascar Bourbon Pure Vanilla Extract, slightly strong. So I used 4 tablespoons of sugar instead of 3. It was beyond perfect. I too will never buy the store stuff again! Great with the "Perfect Pumpkin Pie".
It turned out just perfect!! Who needs to go out and buy the stuff when you can make it yourself this good! I put mine on the sensational Strawberry shortcake from this site! Thanks for the recipe!
My first reaction to this was why would anyone buy that other stuff. this was simple quick and good. however my second batch I used a 1/4t more of vanilla didn't taste much different still good. will make again.
I chilled the bowl and beater for about 30 minutes until it was frosty ice cold. I followed the directions to a "T". Within a few minutes I had whipped it up with no problems! I topped this on," Vanilla Cherry Ice Cream," also from this site. It is wonderfully sweet, cool and perfect!
I doubled the cream and vanilla and left the sugar the same. Also, I put the beater in the freezer for 3 minutes before starting. This came out fine. I beat this until stiff peaks formed, because I wanted to pipe it onto the Banana Cream Pie I recipe from this site (which is EXCELLENT, BTW). This was the perfect amount of sweetness.
I wanted to lightly sweeten my whipped cream and used this recipe as a guide! I only wanted it lightly sweetened, so I added 1/4 tspn of vanilla and 2 Tblspn of confectioners sugar. It turned out great!
Great recipe ~ you'll never go back to store-bought whipped cream after having homemade! Next time, for my tastes, I will make it sweeter (1/4 cup sugar) and add more vanilla (1 to 2 teaspoons). Used it to top the "Ultimate Irish Creme Chocolate Mousse" on this site to celebrate St. Patrick's Day.
I'm not sure if it gets any easier than this recipe? Perfect every time! I generally add more than a 1/2 tsp vanilla (what can I say? I like vanilla!) and always use a chilled bowl/beaters. I've added regular white sugar instead of powdered; I've added cinnamon, nutmeg & some pumpkin pie spice for a pumpkin cheesecake, and just yesterday, did a chocolate version for a fudge truffle cheesecake. Lovely, easy, and very versatile!
Lovely! I doubled the amount of cream and vanilla since I was using it to "frost" a cake (black forest cake), but didn't double the sugar. To me, it was perfect. Hubby loved it, too. Also, didn't chill anything except the cream (since it was already in the fridge), and didn't have any problems. Cooking and seasoning are NOT instinctual for me, like they are for others, so having this recipe as a set of instructions is fantastic. Thank you for putting it on AllRecipes.
Awesome Awesome Awesome! I used a little bit more Vanilla, and it came out BEAUTIFULLY! Thanks again!
Great basic recipe and so easy. I add Kahlua (to taste) which is perfect for pumpkin pie/cheesecake topping.
WOW! I never knew making whipped cream from scratch was such a breeze. It went perfect on top of our strawberry shortcakes.
Made this for strawberry shortcake. I added vanilla to it (just b/c I love vanilla) and it was fine. It's best the day you make it; not the same after that. Good, easy and fast.
So i have perfected this recipe. using a cold metal bowl does REALLY help. and I found that organic heavy whipping cream works the best and tastes better. GREAT WHIP CREAM
This did take about 10 minutes to whip, but the results were fabulous. It was delicious. I'm not a fan of some of the ingredients in the store bought whipped creams, so this was perfect. Just a note, the texture is more like cool whip than the aerosol cans of whipped cream, but it's perfect over pies or fruit.
Incredible, simple to make and the extra finishing touch for any dessert! Made to serve with pecan pie but can't wait for fresh strawberry season!
It worked very well for me. I used a little carton of cream and a drizzle of vanilla extract. I used 2 TBS regular granulated sugar because I had no powdered and it still turned out yummy!! Almost too sweet but not overkill (like cool whip) I whipped mine a little stiffer because I wanted it to stick and not foam. Amazing with hot cocoa!!
So much better than store bought!! Will never buy cool whip AGAIN!!!!!!! Thank you for the recipe...
Who needs cool whip when this tastes so much better?!? This is my go to receipe for whipped cream.
WOW.... I was raised on Cool Whip Lite... definately never going back again... this tasted superb!!
This was the perfect recipe for whipped cream! I was in a bit of a hurry and so i didn't chill the bowl or the beaters but honestly it wasn't necessary. Quick, easy and delicious!
Worked great. Added a little extra sugar as it wasn't stiffening up even though I chilled the bowl and beater.
This was great!!! Never would have thought of powdered sugar, so Im glad I looked, haha. I whipped this up in the Kitchen Aid mixer, with bowl and whisk that had been chilled in the freezer. Whipped it on about 8 speed, for 1 min 30 seconds or so. Very good!!! No more Cool Whip for me
I always just guestimated when I made whipped cream, but this recipe allows me to share how to make it with others! Excellent!
This whipped cream is awesome! I never liked whipped cream until I made this. Now I love it.
The best whipped cream reciped I have tried, without having to "doctor" it. I doubled the recipe and it turned out perfectly. Absolutely chill your bowl and beater:)
Oh my, I will never EVER buy packaged whipped cream again, this is so fantastic! I doubled the cream and only added 1/3 additional sugar for personal preference, whipped and whipped and whipped some more, and used it for homemade strawberry shortcake with J.P.'s Big Daddy Biscuits (this site) and it was amazing. Thanks for opening my eyes to real cream, and a new family favorite!
Delish. I've been making my whipped cream this way for years. I wouldn't change a thing.
All I can say is OMG!!! I'll never buy Coolwhip again. This recipe is easy to do and taste great!
I give this four stars because it needs a bit more sugar. I use more like 6 Tbsp. When I am making this for a trifle or a strawberry shortcake or even a cream pie topper..I usually make adding in the extar sugar. If I am just making to dunk my fruit or for my hot cocoa I leave as written. But whatever your taste buds prefer...you'll never go back to cool whip because this is so delicious! It does take 5 minutes to get a nice whip..so be patient and if you do have the time stick your paddles or bowl in the freezer for 15 minutes before whipping. I have even added in some cocoa to the conf sugar for some chocolate whipped cream.
Very good and easy to tweak depending on what it will be served on. I added a little lemon extract and grated peel for lemon sponge pie topping. I think it could have used one more tblsp powdered sugar or u could possible add real maple syrup for waffles or something? In any event, simple and straightforward. I did chill bowl and beaters but can't say it's totally necessary. P.S I did use high quality vanilla extract, otherwise you might get an 'artificial' flavor. Thanks!
This whipped up very easily and nicely. Used it for a strawberry shortcake I was making and it spread and looked beautiful.
I just made this to use on a strawberry cake and it turned out perfect! I didn't change a thing. Thanks for the recipe:)
I used 2 cups of cream and used about 7 tbs of sugar and about 1 1/2 tsp of vanilla and it was GREAT!!! I made it for a strawberry shortcake, but it almost didn't make it that far, we started eating it out of the bowl!
I liked this whipped cream..it was quick,simple and it was not as sugary as the store bought whipped cream. The only problem I had and it was not the recipes fault at all.I bought a generic vanilla and I don't think it was strong enough..so I will try a tsp. next time. I also didn't chill my beaters or bowl and it still whipped up nice. I used this for banana cream pie ( on this website).
I double the recipe and fold it into some soft whipped cream cheese then layer it in a glass bowl with angel food cake and strawberries!! Quick and Easy!!
Super Easy, Super Yummy!!! I used this recipe on a banana cream pie, it was so delicious!! No comparison to that nasty artificial stuff in the can!!
I add a bit more vanilla and powdered sugar to taste depending on what I'm making. This is an extremely flexible recipe.
It really does help to use a chilled bowl. You could also substitute other extracts to have different flavors. Coconut, almond or mint extracts might enhance many kinds of deserts.
I was not happy with the flavor of this whipped cream. It had an unusual flavor. The next time I made it, I used 1/4 cup of regular white sugar and no vanilla and it was out of this world.
Great recipe! Thanks for sharing! You can use this in so many different desserts. We use them in eclaires (cream puffs) or on chocolate lava cakes, for example. Delicious!
I loved this whipped cream recipe but used 2 Tbs confectioner sugar instead of 3. Super easy!!
Very yummy and incredibly easy to make! I over-whipped the first time, but it was still tastier than anything I can get out of a can... *Used this on my green tea cake topped with kiwi slices, delicious!!
Delicious!! I doubled the recipe because I am frosting a 2 layer 8" cake (Add 1 can crushed pineapple + 1 pkg vanilla pudding for frosting) & only added 5 TBS of icing sugar & it was delicious! I'm sure it would've been just as good if I added 6 TBS, but I started with 5 & it was fine. 2 C. Heavy Whipping Cream 5 TBS Confectioners/Icing Sugar 1 tsp Vanilla
The flavor on this is great. I did have issues getting it to thicken up but it was the first time I've ever made whipped cream so I'm sure it was user error. Thank you for sharing.
I have always made my whipped cream this way. I think its important to chill the bowl and the beaters.
I adore whipped cream, but I think I would use a little less vanilla extract the next time I make this (1/4 teaspoon, instead?) to make it a little less sweet. In most cases, you're adding this to something very sweet already.
I wanted to make something special for my family so I baked 2 layers of chocolate cake and 1 layer of strawberry cake, then made this whipped cream recipe. I then folded in some strawberry spread and had a nice fresh strawberry whip to go between the layers and frosted the whole thing with chocolate frosting. My family went NUTZ! I think I be making this again.
Delicious and great texture! Stored the leftover in the fridge for 3 days without it becoming a runny mess, which is even better! :)
Wonderful and easy recipe to make. chilling bowl and beaters is key to best result!
This recipe is PERFECT for my new dispenser! The kids love it! Just stirred together ingredients in a bowl & added it to the dispenser. Simple!
This is a great recipe! I didn't have any heavy cream on hand so I used evaporated milk instead. Turned out very tasty.
Super easy and delicious! No reason to buy cool whip... ever. I used this as a topping for a tres leches cake that I made. Perfect!
This is great! Scaled it down to two servings to have on ice cream tonight. I eyeballed the ingredients....about 3/4 cup heavy cream, 3/4 tablespoon of powdered sugar, and a pinch of vanilla. Yummy!
amazing!!!! i used a pint, added a bit more sugar, and then added an eight cup of room temp coffee, and it was a delicious frosting, over a white cake mix with coffee added instead of water in the cake mix. I garnished it with chocolate shavings and it was a hit at my coffee loving hubby's bday!
The only thingn I do different is add 1/4 cup of powdered sugar, as I like mine sweet.
This was super easy with a hand mixer! I tried using just a wisk at first which wasn't working for me so I switched to a hand mixer. Ridiculously better than the pre-made whipped toppings!
It was great. I didn't have powdered sugar so I just used 3T of white cane sugar, and then I forgot the vanilla, but it still whipped up nice and tasted wonderful with our strawberries for desert:) Oh, and I used about 1 3/4 cups of heavy cream instead of 1 cup.
This was really good and it made enough to cover an entire pie which is just what I needed. It did take several minutes for this. I didn't time it, but it was longer than I expected, maybe 4 min. total? This is much better than the packaged powdered mix and about the same amount of time to make.
This homemade whipped cream is the way to go. I like it much sweeter, so I just add more confectioner's sugar to taste and double the vanilla. Excellent!! I use it over the store bought stuff whenever possible. Sometimes I have time to chill the bowl/beaters and sometimes I don't, works well either way.
Super Yummy! Chilled bowl and beaters as recommended and turned out great. Will never buy whipped cream again now that I have this recipe. Used it on top of a slice of homemade Peaches and Cream Bread. Look forward to trying it on other tastey treats.
I am rating this a 4 only because it needs way more sugar! I used a half pint of whipping cream, 4 Tbsps confectioners sugar and 1/2 tsp vanilla. I wasn't sure how much whipping cream to buy so I got 2 half pints but only needed one! I didn't chill the bowl or beaters because I was pressed for time but I'll definitely try it next time. I was worried that the cream might fall or liquify a bit after being on the pie but it didn't. Great, easy recipe! Very high in fat but worth it for those special desserts!
I made this cream for a topper for homemade apple pie and took it to a potluck dinner. It tasted awesome but by the looks of it sitting there... no one touched it. Defiantly make and serve immediately... oh well!
I chilled my glass measuring cup in the freezer before making this (helped!) and I also did this with my whisk! It took some time but SOO worth the effort and not buying the stuff from the store! I can't wait to make more this winter for homemade hot cocoa and more pumpkin pie!!!
This is a great recipe. I added a little lemon zest and lemon juice and loved the hint of lemon. Ate this with the Heavenly Angel Food cake from this site. Awesome w/ fresh strawberries!
