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Homemade whipped cream is a simple way to make any dessert feel extra special. Light, creamy, and just the right amount of sweet, it adds the perfect finishing touch to pies, cakes, or even a bowl of fresh fruit. This small batch whipped cream recipe is quick and easy to make, giving you just the right amount without any waste. With only three ingredients, you can have freshly whipped cream ready in just minutes.
A small batch of homemade whipped cream is the perfect way to elevate your favorite desserts. Add a dollop to a Mini Dutch Apple Pie for a smooth, creamy finish, or top Strawberry Shortcake for a light and airy touch. Spoon it over Vanilla Pudding for an extra velvety layer, or swirl it into Hot Chocolate for a fluffy, melt-in-your-mouth treat. No matter how you use it, whipped cream makes every dessert feel a little more special.
Why You’ll Love Recipe
- Easy to Make: With just three ingredients and no fancy equipment, this small batch whipped cream recipe comes together quickly and effortlessly.
- Rich Flavor: Creamy, smooth, and perfectly sweet, it enhances any dessert it touches.
- Perfect Portion: Yields about 1/2 cup—just the right amount for a single serving or a small group.
- Fresh Ingredients: Made with simple, real ingredients—no preservatives, just fresh whipped cream.
- Scalable: Need more? Double the recipe without any hassle.
Whipped cream, or Crème Chantilly, is simply heavy cream whipped until it’s light, fluffy, and full of volume. It’s a versatile topping that enhances everything from pies and cakes to ice cream, and even pairs well with certain savory dishes. No matter what you call it, this creamy classic is a must-have for adding a touch of indulgence to your favorite recipes. Our small batch recipe is ideal for those cooking for one or two, giving you just the right amount without any leftovers.
Ingredients
If you have any ingredients leftover from this homemade whipped cream recipe, check out our Leftover Ingredients Recipe Finder.
- Heavy Cream: For the best whipped cream, use either heavy cream or heavy whipping cream. Keep it cold—chilled cream whips more easily and gives you a light, fluffy texture. For extra help, pop your mixing bowl in the freezer for 15 minutes or the fridge for 30 minutes before starting. Any leftover cream? Use it to make a Honey Lemon Custard, Mini Devil’s Food Cake, or a small batch of Cream Scones.
- Sugar: Granulated sugar is my favorite, but confectioners’ sugar works just as well. The amount of sugar depends on your taste. I usually add 1 teaspoon of sugar per 1/4 cup of cream, but feel free to adjust it to suit your preference.
- Vanilla Extract (Optional): A splash of pure vanilla extract takes the flavor up a notch. Don’t have vanilla? No problem! Whipped cream made with just sugar and cream is still delicious. For a fun variation, try almond, peppermint, or lemon extract instead—simply swap out the vanilla for your chosen flavor.
Recipe Variations
If you’d like to add a little flair to your whipped cream, it’s easy to create fun variations with just a few extra ingredients. These simple ideas will add a unique touch to your favorite desserts:
- Cream Cheese Whipped Cream: Combine 1 ounce of softened cream cheese with sugar and vanilla extract, beating until smooth. In a separate bowl, whip the heavy cream to medium peaks, then gently fold it into the cream cheese mixture until fully blended. This version adds a tangy, velvety twist.
- Chocolate Whipped Cream: For a chocolatey boost, sift 1 tablespoon of cocoa powder into your heavy cream along with the sugar and vanilla extract (if using). Whip everything together for a rich, chocolate-infused topping.
- Peanut Butter Whipped Cream: Add 1 tablespoon of peanut butter to your heavy cream and sugar before whipping. This creates a creamy, nutty whipped cream that’s perfect for pairing with chocolate or banana desserts.
Tools You’ll Need To Make Whipped Cream
- Electric Hand Mixer or Whisk: An electric hand mixer makes whipping cream fast and easy, but a balloon whisk works too if you don’t mind putting in a bit of extra effort.
- Ingredients: Check the ingredient list for exact amounts.
- Small Mixing Bowl or Jar: A small mixing bowl works perfectly for this recipe. You can also use a 1-cup measuring cup—just add 1/4 cup of heavy cream and sugar and start whipping. If you prefer, a jar with a tight lid can double as a shaker to whip your cream by hand.
How To Make Whipped Cream
In a chilled bowl, combine the heavy cream, sugar, and vanilla extract (if using). Using a hand mixer on medium speed or a balloon whisk, whip the mixture until soft peaks form, about 1 minute.
Serve immediately.
This recipe makes approximately 1/2 cup of whipped cream.
2 Ingredient Whipped Cream Video
See how we make a single serving of whipped cream for our mini blueberry pie.
Expert Tips
- Aim for Soft Peaks: I like using an electric hand mixer for a quick and easy process, but a balloon whisk works too if you don’t mind a little extra effort. The goal is to achieve soft peaks—when you lift the beaters or whisk, the peaks should gently curl over and melt back into the mixture almost immediately.
- Need Firmer Whipped Cream?: If you’re using the whipped cream for frosting or want a sturdier texture, whip for an extra 30 to 45 seconds. You’ll know it’s ready when the peaks hold their shape and stand straight up.
- Fixing Over-Mixed Whipped Cream: If you overmix and the texture becomes lumpy or curdled, don’t worry. Gently add 1 tablespoon of fresh, unwhipped cream at a time and whisk it in by hand or with a mixer on low speed until the cream is smooth again.
Frequently Asked Questions
Whipped cream is best enjoyed immediately but can be stored in the refrigerator for up to a few hours. Re-whisk it briefly to restore its fluffy texture before serving.
Soft peaks curl over gently when the whisk is lifted, while stiff peaks hold their shape and stand straight up. For this recipe, soft peaks are ideal unless a firmer texture is needed.
It’s not required, but a cold bowl helps the cream whip faster and gives it a fluffier texture.
Yes, heavy whipping cream works just as well. Both have a high fat content, making them perfect for whipping.
Definitely! Simply double the ingredients to make a larger batch.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy whipped cream recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Whipped Cream
Equipment
Ingredients
- ¼ cup heavy cream
- 1-2 teaspoons sugar
- ¼ teaspoon vanilla extract (optional)
Instructions
- In a cold mixing bowl, combine the heavy cream, sugar, and vanilla extract (if using). Use an electric hand mixer on medium speed or a balloon whisk to whip the mixture until soft peaks form.Tip: : As you whip, you’ll notice the cream increasing in volume and thickening. It will become smooth and start leaving trails in the mixture. Soft peaks are achieved when you lift the beaters or whisk, and the peaks gently curl over and melt back into the cream after a moment.
- Whipped cream is best enjoyed immediately after whipping. If you need to store it, cover and refrigerate for up to a few hours. Before serving, give it a quick whisk to restore its fluffy texture.This recipe makes approximately 1/2 cup of whipped cream.
Notes
- Aim for Soft Peaks: I like using an electric hand mixer for a quick and easy process, but a balloon whisk works too if you don’t mind a little extra effort. The goal is to achieve soft peaks—when you lift the beaters or whisk, the peaks should gently curl over and melt back into the mixture almost immediately.
- Need Firmer Whipped Cream?: If you’re using the whipped cream for frosting or want a sturdier texture, whip for an extra 30 to 45 seconds. You’ll know it’s ready when the peaks hold their shape and stand straight up.
- Fixing Over-Mixed Whipped Cream: If you overmix and the texture becomes lumpy or curdled, don’t worry. Gently add 1 tablespoon of fresh, unwhipped cream at a time and whisk it in by hand or with a mixer on low speed until the cream is smooth again.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Terrific recipe.
I have made this making half a batch. I used my battery powered milk frother. It works great with just a tablespoon of cream, you just need to use a small bowl. Was great addition to my mocha late.
Would using a dairy free product work to make whipped cream? Any suggestions?
Although I haven’t tried it, several readers have emailed me that they use a can of coconut milk instead of heavy cream. To use, they recommend chilling the can of coconut milk in the refrigerator overnight, then scooping out the solid cream and leaving behind the liquid. Sweeten and whip. Again, I have not tested this recipe with coconut milk (cream) and I do know that not all brands of canned coconut milk are the same. Some are of better quality than others.