Make your own fresh whipped cream to serve along side your homemade pie or dessert. It is quick and easy.

Step 1: Begin mixing cream

Pour heavy whipping cream into the bowl of a stand mixer. If you don't have a stand mixer, a hand mixer will work as well. The whisk attachment to a kitchenAid Mixer is ideal!

For each cup of heavy whipping cream add 1/4 cup powdered sugar.

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Can I use all purpose cream?
Adding about 1/4 cup cocoa or chocolate powder per cup of cream will make chocolate flavored whipped cream.
just dont forget dont over whip or ull make yummy butter
Can chill your bowl in minutes by setting it in ice (put ice in another bowl, baking pan or in sink). I like my cream a little thinner - so it flows over the dessert. There is nothing like fresh made whipped cream - and it only takes a minute to make!
I had no issues using a non chilled bowl. Actually I used it after washing it out from my cheesecake with warm water and hand dried it. The whipped cream came out great although I did use regular sugar
I often use less sugar in my whipped cream, especially if you're adding it to an already-sweet dessert. The <em>add, mix, taste, repeat</em> procedure works well.<br/><br/>Since powdered sugar contains a bit of cornstarch, I usually prefer to use regular (or superfine, if we have it around) sugar. It dissolves quickly, so you don't get any grittiness. <br/>
I believe you should have put the mixing bowl in the freezer for 15 to 20 minutes before using it. I leave mine in the freezer overnight. It doesn't keep it colder once it comes out, but then I always have it ready.
That's a good suggestion. A room temperature bowl will work fine, but I am sure having it cold will definitely help.
Nothing better than real whipped cream......(I too use a chilled bowl and beaters).....best part of real whipped cream is having all those taste testers in the kitchen helping to determine if sweetness is just right.......

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