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a small batch of homemade whipped cream in a purple bowl.
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5 from 4 votes

Small Batch Whipped Cream

This small batch whipped cream is light, fluffy, and made with just three ingredients. It’s the perfect topping for desserts like pies, cakes, or fruit.
Prep Time2 minutes
Total Time2 minutes
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, whipped topping
Servings: 4 servings
Author: Joanie Zisk

Equipment

Ingredients

  • ¼ cup heavy cream
  • 1-2 teaspoons sugar
  • ¼ teaspoon vanilla extract (optional)
US - Metric

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.

Video

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

Serving: 1serving | Calories: 55kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 6mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

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