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By netbob
on July 29, 2010
I recently had whipped cream and strawberries at Mandalay Bay in Las Vegas. THIS is that good. I increaed the portion to 1 pint of heavy cream, 3 tb of sugar and 3/4 tsp of vanilla extract.
The freezing of the mixing bowl and the mixer tools makes this ready in 4 minutes!
Awesome!
By LawyerMom
on May 28, 2009
Wonderful! These whipped up much quicker than I expected. Using a hand-held electric beater, it took maybe 4 minutes altogether. I added about 1/2 a cup of confectioner's sugar though. And I added 2 tbsp of vanilla pudding mix to keep the cream from weeping/melting for a week.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Pam 88
on February 24, 2010
I made a this in my kitchenmaid stand mixer, started on low and then just let it go! I used it as cream puff filling - much lighter than custard - and so good. I'm thinking no more store bought whipped topping! Thanks.
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy highcotton
on November 11, 2008
Exactly the way my mother taught me -- except for the part about refrigerating in a strainer so it doesn't get watery. All these years, she and I scurried around madly at the last instant whipping cream for holiday desserts. Thanks for the great make-ahead tip!!
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy mapaklenk
on November 10, 2008
Great instructions! Chilling the bowl and beaters must have been the trick because this whipped right up even though I only had a little over a cup of heavy cream and used evaporated skim milk to make up the difference. I did use more sugar - I know it is bad for us, but . . . It tastes perfect!
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Simply wonderful! I'd never made whipped cream before, but this gave me the confidence to do it. The instructions were exactly what I needed and a dollop of cream was the perfect accompaniment to Strawberry Strawberry Pie from THE REALLY GOOD FOOD COOK BOOK. I used 2 Tbs of sugar and 1 tsp. of vanilla. It did take longer than 30 seconds for my cream to get to stiff peaks, but this recipe is worth the extra time :)
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
I made this to go with Flourless Chocolate Cake. I did add a little more sugar the first time I made it because I wasn't sure how sweet that cake would be. My nephews loved it because they thought it tasted like melted ice cream. The next time I just added a tiny bit more. Very good both times.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Putting the bowl in the freezer is ingenious, I think it made the cream even better! It tasted perfectly over my stepmother's homemade Pumpkin Pie.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Jazz Lover
on August 17, 2011
I have never made whipped cream and this was so good, but I had to beat quite a bit longer. I added a smidge more sugar and vanilla. Delicious! I put it on top of a Margarita Pie.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy girl#1177249
on December 27, 2010
thanks for the great recipe. perfect
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy lolablitz
on April 24, 2010
Great, foolproof and easy to follow recipe! Thanks!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Joe/Doc
on February 21, 2010
Just great over fruit or Jello. Whipped a bit longer than I thought but soooo good. Thanks for the great recipe Kimke.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Inepticurian
on November 27, 2008
Fabulous, fast & easy, a universal favorite at Thanksgiving on sweet potato pie...confectioner's sugar works nicely as well.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Perfection! Made this to top Paul Deen's Apple Butter Pumpkin Pie. Sinfully Delicious! No more frozen whipped toppings for me, this recipe, which is so easy & simple to make, is a keeper! Thanks for sharing!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
After having my sister in-law's home made whipped cream I was convinced that home made was not that great. I was SO WRONG!! This was THE BEST EVER!! I love vanilla so I used 1 teaspoon instead of half. It was amazing!! Thanks so much!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Very yummy! I made this to top a pound cake (also found on this site) and they tasted great together. I did add extra sugar (about a tablespoon) and a touch more vanilla than was called for to accomodate my sweet-tooth!
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Awesome!! A very simple recipe that doesn't require a lot of time. Worked out great with strawberry shortcake. We can't wait to make it again!!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy PaulaG
on May 13, 2007
I was drawn to the recipe because I liked chilling the bowl and beater with ice water before whipping the cream. The cream whipped up nicely and was delicious over recipe #202442. One comment, the whipping time for stiff peaks was a little longer for me than the 30 seconds indicated in the instructions.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #450955
on March 20, 2007
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Serving Size: 1 (378 g)
Servings Per Recipe: 1
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