Ok, is there a way to thicken it up a lil? I added splenda, just a lil and whipped it but still very thin..

Karen suggested in the kitchen forum somewhere I read to add a little unflavored geletin, but I can't remember how much or when?

use a blender on high, it takes a few min. but it is well worth it, also you can put some coco in it mmm mmm

Coco? MMMMMM, now that sounds good.

it works pretty good but you have to play with how much you put in , it kinda gets bitter ,

I don't have a blender (yet... must get one!) but I have a few balloon whisks (hopefully you'll know what I mean!) I just put my cream in a jug (not too wide - make the cream as deep as possible), put the baloon whisk in, put the palms of my hands facing each other either side of the handle and rub backwards and forwards... whips cream really well

you have to get one it is soooo much easier, i think if you chill the bowl it thickens alittle faster

Yes, if you chill your bowl and beaters it really helps. Also make sure that your cream is really cold. A hand mixer works great and you can find them really cheap. I have no trouble getting mine to thicken up when I do the above.

Yeah I will... I really don't have any problem making it thicken fast though..... and if I have a couple of spoons of cocoa and some splenda in it, it goes mega quick.

Are you seriously don't know what to do with it ? - ***I cant believe it*** !!!!
........ because....***I ***..... cant get over it... !!!!!!!

In high speed on a mixer you whipped it with splanda...depend on your test ....pay attention
and dont let it turn to butter...and when it whipped heavy...the sky are the limit....
You can do so SO so SO much with it:
....mix it with jelly (no sugar)
....with instant puddings (no sugar)
....mix with crush macadamias nut
....or, mix together with a soft cream cheese and vanille instant pudding

....SO much to do...and I cant stop....
and I better stop before my heart...
will turne to whipped cream too

I agree. Take some heavy whipping cream, vanilla extract, and splenda. In a mixing bowl, combine all and start whipping really fast until you get the texture you want. It should thicken up very well.
Tommy the chef

I tried it last night and man that was good. I made sf jello with whipped cream on top and a few rasberries.

I think the unflavored geletin is to keep it from seperating. It's 1/2 tsp to 1 cup of cream. I always add 2 packets of Splenda. I made whipping cream last evening with an electric hand mixer. It takes a few minutes but the longer you mix it the thicker it gets. Good luck.

The key?

Don't add the Splenda before whipping.

Whip it until stiff peaks, then add splenda, then finish whipping.

Anything (davinci, splenda, et al) will make the cream have less "staying power".

Even better -- get yourself an ISI cream whipper and you won't have to worry about any of this.

http://www.kitchenetc.com/Products.cfm?sku=000106423