*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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".