Diana's Desserts - www.dianasdesserts.com

Homemade Whipped Cream

in Guest Recipe Book

Average Rating: 
(total ratings: 7)
[Read reviews] [Post a review]
Servings: Makes 1 cup whipped cream
 
Comments:
This beats any canned store-bought whipped cream!

Ingredients:
1/2 cup heavy whipping cream
1/2 tsp. vanilla extract
1/3 cup confectioners' sugar (or to taste)

Instructions:
In a large (very cold) mixing bowl with a hand whisk or an electric mixer beat cream and slowly add sugar and vanilla and whip until well combined and fluffy.

Tips:
1. Keep whipping cream refrigerated until ready to use. The colder the cream, the better it will whip.
2. Keep beaters and bowl chilled in the freezer until ready to whip the cream.
3. Do not overbeat cream as it will turn into butter if beaten too long.

Makes 1 cup whipped cream.

Source: Kara
Submitted By: Kara
Date: October 5, 2005

Reviews

Reviewer: Miriam
Rating: 
Review:
This recipe lacks a stabilizer and after awhile it just deflates.

 
Reviewer: Kenza
Rating: 
Review:
It sure worked on my pie!!!!!!

 
Reviewer: karen
Rating: 
Review:
It isn't a good recipe to use for cakes, because it deflates very easily. But, it has a very good flavor.

 
Reviewer: Harrison
Rating: 
Review:
BEST RECIPE EVER.

 
Reviewer: Alyssa
Rating: 
Review:
this didnt even form into whip cream. it began to and instantly deflated. it needs a lot of work. but the flavor is great.

 
Reviewer: Susie McCreary
Rating: 
Review:
This was perfect for my strawberry shortcake. I made the whipped topping ahead of time and put it in the freezer about 30 min before assembling the shortcake, and it came out wonderful. Tastes just like Cool Whip!

 
Reviewer: iman
Rating: 
Review:
Thank you I like it , and my cake came wonderful.

 

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