Make sure the heavy whipping cream is chilled. Whip the tar outa it like Grammy said. Add the sweetener in a little at a time..I add vanilla. Almond extract is EXCELLENT as well (you don't need as much as the vanilla. 1 tsp for the vanilla and 1/2 tsp for the almond extract if you are whipping up a pint of it). I never use cool whip any more. The heavy cream tastes soooo much better!
OK I did that and it didn't whip up it stayed runny. I actually had my teenage daughter do it and I forgot about her for like half hour and when I came back it was still like that. How much sweetener do I add? Do I have to use sweetener? Can I use just whipping cream? or does it have to be heavy whipped cream?
it won't whip as well if it's not heavy cream. make sure it's thoroughly chilled, and i usually whip it for a while before i add anything to it.
# Use cream that has either a 36 to 40 percent milk-fat content (heavy cream) or 30 to 36 percent (light whipping cream). # Don't over-whip the cream. It turns to butter.
trying, I use a metal bowl and my electric mixer. I place the beaters in the metal bowl and place the bowl in the freezer for about 10 minutes. The metal bowl and beaters get really really cold and I never have any problems getting mine to whip :) :) :)