34 Reviews of "Never Weep" Whipped Cream

From: JeriBinNC

On Dec 26, 2006

This is wonderful! I used 2 tablespoons of powdered sugar, and it was just the right amount of sweetness for us. This holds up beautifully. Thanks for posting!

From: Daymented

On Oct 29, 2005

Topped Key Lime Pie #41575 with this whipped cream, then used it the next night as a fruit dip for a party. It was well received everywhere. Note: I used sugar-free vanilla instant pudding mix, and it was fine, but I think the vanilla flavor would've been even better if it *wasn't* sugar-free. Next time. And there will be a next time!

From: Pismo

On Nov 23, 2006

I've made this several times now and it always turns out great. I used it on a banana cream pie for Thanksgiving and it help up even after being left out of the fridge for about 7 hours. Thanks for a great recipe!

From: Chef #873416

On Aug 17, 2008

Cool! What a great trick---It's delicious and convenient. Made my whipped cream 24 hours before my dinner party and it was delicious. I used 2 tsp powdered sugar.

From: DoveChocolatierinKY

On Dec 11, 2006

It works! Needs some extra flavor though. Thanks!

From: Mom2Rose

On Jan 8, 2007

Delicious! I ate almost all of it myself with some jumbo strawberries and bananas!! It was wonderful! Thank you for a great recipe!

From: PrimQuilter

On Nov 27, 2008

Great recipe! Never thought of using vanilla pudding. Made this to top Sandra's Key Lime Pie and it was perfect. Didn't add any additional sugar as others have because the pie was sweet to begin with. Made in the KA gradually increasing the speed to 8, then it took 3 mins from there. Thanks Toby for a recipe I will use for years to come!

From: GaylaJ

On Apr 11, 2007

This worked quite well, as I prefer to prepare everything I can ahead of time when I am having guests and never enjoy having to whip cream at the last minute to serve with dessert. I don't think you could pass it off as simple freshly-whipped cream, but it made a very nice topping. I used French vanilla pudding mix and didn't add any more sugar than called for, since I was serving it with a very rich, sweet dessert (Fudge Walnut Pie) and thought the cream was plenty sweet anyway. (There seems to be a lot of recipes out there that call for Cool Whip as an ingredient, as well as a lot of people who don't like to use it. I think (as long as you aren't also opposed to using pudding mix) that this would be a great alternative to Cool Whip in those recipes.) Thanks for posting!

From: lucid501

On Aug 13, 2007

I messed up, so will leave comments only. For some reason I only bought a half pint of whipped cream, thinking it was a pint, and I didn't realize my mistake until I was mixing everything and it became super thick! So I added some 2% milk and continued to whip until it was a nice consistency. So, it wasn't exactly whipped cream, BUT it was yummy and light. So if anyone wants a lower calorie version of this, substitute milk for some of it and it will work. I served with Classic 7-Up Pound Cake and some strawberries. Yum!

From: Missy0112

On Dec 29, 2008

This is a great recipe! I used it over the holidays and the it never once let me down. I've used the leftovers in my coffee! A great treat.