Make a small batch of homemade whipped cream with just a few simple ingredients. Light, creamy, easy to make, and the perfect amount for small desserts.
Prep Time2 minutesmins
Total Time2 minutesmins
Course: Dessert
Cuisine: American, French
Diet: Gluten Free, Low Salt, Vegetarian
Keyword: creme chantilly, dessert, small batch whipped cream, whipped cream, whipped cream for one
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
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.