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There’s something magical about homemade whipped cream—its luxurious texture, its delicate sweetness, and the way it elevates even the simplest dessert into a masterpiece. This small batch whipped cream recipe is an absolute lifesaver when you’re craving that silky topping without the excess. With just three simple ingredients, you’ll achieve culinary bliss in minutes.
Treat yourself to a small batch of homemade whipped cream, perfect for topping desserts. It’s a creamy addition to a Mini Dutch Apple Pie, bringing a smooth texture. On Strawberry Shortcake, it adds a light and airy touch. With Vanilla Pudding, it provides a velvety layer. And for Hot Chocolate, it offers a fluffy, melt-in-your-mouth finish. Each use enhances your dessert, making it even more delightful.
Table of Contents
Why You’ll Love This Homemade Whipped Cream Recipe
- Simplicity: With just a few ingredients and minimal tools, making this whipped cream is a breeze.
- Flavor: The rich and creamy texture complements a variety of desserts, making each bite heavenly.
- Small-Batch: This recipe yields about 1/2 cup, perfect for single servings and small gatherings.
- Real Ingredients: Say goodbye to preservatives and hello to fresh, real ingredients.
- Doubles Easily: Need more? Just double the ingredients, and you’re good to go.
What Is Whipped Cream?
Whipped cream, also known as Crème Chantilly, is essentially heavy cream that’s been beaten until it becomes fluffy and voluminous. It’s a versatile topping used in a plethora of desserts, from pies to ice cream, and even in some savory dishes. Whether you call it whipped cream or Crème Chantilly, this fluffy delight is an indispensable addition to your culinary repertoire.
Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
- Heavy cream: For peak results, choose either heavy cream or heavy whipping cream. Keeping the cream cold is essential; it whips up more effortlessly and results in a fluffier texture. For an extra chill factor, consider putting your mixing bowl in the freezer for 15 minutes or the fridge for 30 minutes before adding the cream. Leftover cream can be used in a Honey Lemon Custard, a Mini Devil’s Food Cake, and in a small batch of Cream Scones.
- Sugar: Granulated sugar is my go-to, but confectioners’ sugar works just as well. The sugar ratio is all about personal taste. Generally, I use 1 teaspoon of sugar per 1/4 cup of heavy cream. Adjust the sugar level according to your liking.
- Vanilla extract (optional): Adding pure vanilla extract elevates the flavor of your whipped cream significantly. If you’re out of vanilla, no sweat! A simple blend of sugar and heavy cream will still yield a delicious result. For a unique twist, consider swapping vanilla with other extracts like almond, peppermint, or lemon. Just replace the vanilla with your extract of choice.
This section provides a quick rundown of the ingredients used in this whipped cream recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.
Recipe Variations
If you’re eager to switch things up and create whipped cream with a twist, you’re in luck! With just a few additional ingredients, you can easily make flavored whipped creams that will take your desserts to the next level. Here are some delicious variations:
- Cream Cheese Whipped Cream: Start with 1-ounce of softened cream cheese. Add sugar and vanilla extract to it, then beat until smoothly combined. In a separate bowl, whip your heavy cream to medium peaks. Gently fold this whipped cream into your cream cheese mixture until uniformly mixed.
- Chocolate Whipped Cream: Up your chocolate game by sifting 1 tablespoon of cocoa powder in with your heavy cream, sugar, and optional vanilla extract. Whip as usual and get ready for a chocolatey delight.
- Peanut Butter Whipped Cream: For a nutty twist, add 1 tablespoon of peanut butter along with your heavy cream and sugar. Whip them all together for a peanut butter-infused cloud of deliciousness.
Feel free to experiment and mix these variations to create your own customized whipped cream. Whether it’s cream cheese, cocoa, or peanut butter, the sky’s the limit!
Equipment Needed For Making Whipped Cream
- Electric Hand Mixer or Balloon Whisk: An electric hand mixer is the go-to appliance for quick and effortless whipped cream. While a balloon whisk is also effective, it demands more time and elbow grease.
- Ingredients: Refer to the ingredients section for exact measurements.
- Small Mixing Bowl: A 1-cup measuring cup works perfectly for this small batch recipe. Just add 1/4-cup of heavy cream and your sugar, then start whipping. You can also opt for any small mixing bowl or even a jar to whip up your cream.
How To Make Whipped Cream
- Using a hand mixer or a balloon whisk, whip the heavy cream, sugar, and vanilla extract (if using) on medium speed in a cold bowl until soft peaks form, about 1 minute.
- Use immediately.
Recipe yields about 1/2 cup.
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: Using an electric hand mixer is my quick and easy method, although a large whisk also does the job. The goal is soft peaks that curl down when lifting the beaters or whisk from the cream. They should also melt back into the mixture almost instantly.
- For Firmer Whipped Cream: If you’re frosting a cake and need a sturdier texture, keep whipping for an additional 30 to 45 seconds. You’ll know it’s ready when the peaks stand straight up.
- Fixing Over-Mixed Whipped Cream: Over-mixing can lead to a lumpy or curdled texture. Should this happen, gently incorporate fresh, unwhipped cream. Add 1 tablespoon at a time, using either a wire whisk or an electric mixer on low speed, until smoothness is restored.
Frequently Asked Questions
When whipping cream and sugar, you’ll notice an increase in volume and thickness. The mixture will become smooth and leave visible trails. If you lift your mixer’s beaters or your whisk from the cream, you’ll see soft peaks that curl down and quickly melt back into the mixture.
Unfortunately, no. Both milk and half-and-half lack the necessary milkfat content to achieve a whipped consistency.
Absolutely, this whipped cream recipe is highly scalable. You can easily double or even triple the ingredients.
Freshly made whipped cream is at its peak quality immediately after whipping. Though it can hold up for a few hours in the fridge, you may need to give it a couple of quick whisks to restore its original fluffiness.
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 whipped cream 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
- Using an electric hand mixer or a balloon whisk, whip the heavy cream, sugar, and vanilla extract on medium speed until soft peaks form. Tip: As you whip the cream and sugar together, you'll start to see the mixture increasing in volume. The cream will begin to thicken, become smooth, and leave trails in the mixture. When you lift the beaters or take the whisk out of the cream, the peaks are soft and will curl downwards and melt back into themselves almost immediately.
- Whipped cream is at its best right after you whip it. Whipped cream will hold for a few hours in the refrigerator. You may need to whisk it a few times to froth it back up to its fluffy state.Recipe yields about 1/2 cup.
Notes
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.