Easy Whipped Cream

Easy Whipped Cream

152 Reviews 18 Pics
  • Prep

    5 m
  • Ready In

    5 m

“Better than the whipped cream that comes in the squirty canisters! Spread on crepes, fruits, pies or your favorite desserts.”

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Adjust Servings

Original recipe yields 1.5 cups



  1. Combine the cream, sugar, sour cream and vanilla in a medium bowl. Use an electric mixer to whip to stiff (but not grainy) peaks. Chill until using. Use within one day.

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Reviews (152)

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Great stuff! Based on other reviews, I reduced the sour cream to 1/4 cup and increased the heavy cream to 3/4 cup and it is wonderful! Great texture! This one goes in the recipe box.



I used this recipe for my 2nd attempt at home made whipped cream (I didn't LOVE the results the first time I made a different recipe). This is spot on. The sour cream makes all the difference in the world. This has a delightful flavor and consistency. I did reduce the sour cream by 1/2, as I was afraid of too much *tang* and I"m glad I did. It was perfect. I chilled my bowl and beaters about 30 minutes before whipping. THANKS for a great recipe!



Well I am always the one that orders "extra" whipped cream on everything so I love to make my own. This was good...it was much more thick and creamy vs. the normal "whipped" texture. Tasted almost like cheesecake probably because of the sour cream. Would be great with berries or a fruity dessert. Will make again!

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Amount Per Serving (6 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 11.4 g
  • 17%
  • Carbs
  • 6.6 g
  • 2%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet



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Whipped Cream Cream Cheese Frosting


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Easy Sweet Cream Ice Cream