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This small batch whipped cream is light, creamy, and made with just three ingredients. It’s quick to make and perfectly sized for one or two servings.
Why You’ll Love This Recipe
- Quick & Easy: Just three ingredients and no special tools needed.
- Creamy & Light: Smooth, lightly sweetened whipped cream that pairs well with any dessert.
- Perfect Amount: Makes about 1/2 cup—ideal for one or two servings.
- Fresh Ingredients: No preservatives—just cream, sugar, and optional vanilla.
- Easily Doubles: Need more? Simply double the amounts.
This small batch whipped cream is one of those recipes I always come back to. Also known as Crème Chantilly, it comes together in minutes and turns a splash of cream into a soft, billowy topping that makes any dessert feel a little more special—whether it’s spooned over pie, fruit, or even pancakes.
It’s rich, creamy, and perfectly portioned for one or two people. I’ve made this recipe more times than I can count, and it always delivers the perfect finishing touch.
Homemade whipped cream adds the perfect finishing touch to any dessert. Spoon it over Mini Dutch Apple Pie, Strawberry Shortcake, or Vanilla Pudding, or swirl it into Hot Chocolate for a light, creamy boost. However you use it, it makes desserts feel extra special.
Ingredients
If you have any ingredients leftover from this homemade whipped cream recipe, check out our Leftover Ingredients Recipe Finder.
- Heavy Cream: Use cold heavy cream or heavy whipping cream for the best results. Cold cream whips faster and holds its shape better. For extra help, chill your mixing bowl—15 minutes in the freezer or 30 in the fridge works well. Got extra cream? Use it in Honey Lemon Custard, Mini Devil’s Food Cake, or Cream Scones.
- Sugar: Granulated sugar is my go-to, but powdered sugar works just as well. Granulated gives a slightly more textured finish, while powdered dissolves faster. I usually use 1 teaspoon of sugar for every 1/4 cup of cream—adjust to taste.
- Vanilla Extract (Optional): A little pure vanilla adds flavor, but it’s not necessary. You can also swap it with almond, peppermint, or lemon extract for a different flavor.
Recipe Variations
It’s easy to change up your whipped cream topping with a few extra ingredients. Here are three simple ways to add flavor:
- Cream Cheese Whipped Cream: Beat 1 ounce of softened cream cheese with the sugar and vanilla until smooth. In a separate bowl, whip the cream to medium peaks, then fold it into the cream cheese mixture. Adds a tangy, velvety texture.
- Chocolate Whipped Cream: Sift in 1 tablespoon of cocoa powder with the sugar and vanilla before whipping. Creates a light, chocolate-flavored topping.
- Peanut Butter Whipped Cream: Add 1 tablespoon of peanut butter to the cream and sugar, then whip. A nutty, creamy variation that pairs well with chocolate or banana desserts.
Tools You’ll Need
- Electric Hand Mixer or Whisk: A hand mixer makes the job quicker, but a whisk works if you’re up for a little arm workout.
- Mixing Bowl or Jar: A small bowl or even a 1-cup measuring cup works well. You can also shake the cream in a jar with a tight lid.
How To Make Whipped Cream
See the recipe box below for ingredient amounts and full recipe instructions.
- Add Ingredients: In a chilled bowl, combine 1/4 cup heavy cream, sugar, and vanilla (if using).
- Whip: Use a hand mixer or whisk to beat until soft peaks form, about 1 minute.
- Soft peaks hold their shape but gently fold over when you lift the whisk or beater.
- Serve: Use right away or store briefly in the fridge.
Yields: About 1/2 cup of whipped cream.
Expert Tips
- Watch for Soft Peaks: Use a hand mixer or whisk until soft peaks form—peaks should gently fold over when you lift the beater.
- Want Firmer Whipped Cream? Keep whipping for 30–45 seconds until the peaks stand straight and hold their shape. Great for frosting.
- Fixing Overmixed Whipped Cream: If the cream turns lumpy, slowly whisk in 1 tablespoon of fresh cream at a time until smooth.
Frequently Asked Questions
Store it in the fridge, covered, for up to 24 hours. Re-whip briefly if it deflates, or use it as a creamy stir-in for coffee or hot chocolate.
Yes, you can use chilled full-fat coconut cream and whip it the same way. Results vary slightly depending on the brand.
No, half-and-half doesn’t have enough fat to whip properly. You need heavy cream or heavy whipping cream.
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:
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Small Batch Whipped Cream
Watch How To Make This
Equipment
Ingredients
- ¼ cup heavy cream
- 1-2 teaspoons sugar
- ¼ teaspoon vanilla extract (optional)
Instructions
- Whip the Cream: In a cold bowl, combine heavy cream, sugar, and vanilla (if using). Whip with a hand mixer or whisk until soft peaks form—peaks should curl slightly and hold their shape briefly.
- Serve or Store: Use right away, or cover and refrigerate for a few hours. Whisk briefly before serving to refresh the texture.Yields: About 1/2 cup whipped cream.
Notes
- Watch for Soft Peaks: Use a hand mixer or whisk until soft peaks form—peaks should gently fold over when you lift the beater.
- Want Firmer Whipped Cream? Keep whipping for 30–45 seconds until the peaks stand straight and hold their shape. Great for frosting.
- Overmixed? If the cream turns lumpy, slowly whisk in 1 tablespoon of fresh cream at a time until smooth.
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.