Whipped Cream

Growing up, we almost never had homemade pies. Every Thanksgiving, my mother would insist on having pumpkin pie, even if that meant running to the grocery store for an already-made pie. While my father, the resident chef, didn’t much care whether or not there was a pie, he did say one thing – if there’s going to be pie, there might as well be homemade whipped cream.

It’s so easy and delicious, and when you compare it to the ingredients list on a container of Cool-Whip, you may never go back!

~ Theresa

whipped cream

What you need:

whipped cream


  • heavy whipping cream (as much or as little as you need, even 1/2 c. of cream makes at least 2 c. of whipping cream, the standard size of a Cool Whip container)
  • 1-3 T. powdered sugar, optional


  • mixer with a whisk attachment

Time: 10-15 minutes

Freezeable: No

Serves: A crowd

Multiplying the recipe: You can make as much or as little as you like.

Whipped Cream:

Pour heavy whipping cream into the bowl of a stand mixer fitted with a whisk attachment. Start mixer on medium speed. Once cream starts to come together, slowly add powdered sugar to taste, if desired. Continue mixing until cream thickens and holds its shape when scooped. Enjoy!

whipped cream

whipped cream

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