Small Batch Whipped Cream Recipe (Light and Smooth)
This small batch whipped cream recipe comes together in minutes with just a few simple ingredients. Light and creamy, it’s the perfect topping for pies, cakes, fresh fruit, hot chocolate, and more.
Never pass on whipped cream
Homemade whipped cream was always a treat for me. It wasn’t something I made very often. Then I moved to northern Maine, where fresh whipped cream is served with everything from pies and cakes to ice cream and pudding. After one taste, I knew I’d be making it from scratch regularly.
Add a dollop of this whipped cream to a slice of homemade raspberry biscuit pudding, rustic pumpkin galette, or any of your favorite desserts.
If you enjoy making homemade toppings and spreads, try my honey whipped cream cheese, small batch strawberry jalapeño jam, and blueberry compote from scratch next.
Recipe ingredients
- Heavy Whipping Cream: Heavy whipping cream creates the lightest, most stable whipped cream. For the best results, start with cream that is thoroughly chilled, as cold cream whips faster and holds its shape better.
See the recipe card for full information on ingredients and quantities.
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How to make small batch whipped cream
Step 1: Place a mixing bowl and the beaters from a hand mixer in the freezer for 20 minutes. Chilled equipment helps the cream whip more quickly and evenly.
Step 2: Pour the heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
Step 3: Using a hand mixer, beat the mixture on medium-high speed until it begins to thicken.
Step 4: Continue beating until soft to medium peaks form. Use immediately or refrigerate until ready to serve.
Top tips
- Don’t Overwhip: Whipped cream can go from smooth and fluffy to grainy very quickly. Stop the mixer as soon as the cream holds its shape and check the consistency before mixing longer.
- Adjust the Sweetness: If you’re serving whipped cream with a very sweet dessert, reduce the powdered sugar slightly. For fresh fruit, a little extra sweetness may be welcome.
- Make It Ahead: Whipped cream can be prepared a few hours before serving and stored in the refrigerator until needed.
- Taste Before Serving: Vanilla extracts vary in strength and flavor. Give the whipped cream a quick taste and adjust before serving.
- Change the Flavor: Almond, maple, peppermint, and citrus extracts can be added to customize your whipped cream, but they are much stronger than vanilla. Start with a small amount and add more only if needed.
- Use It Fresh: Homemade whipped cream has the lightest texture shortly after it’s made and is best enjoyed the same day.
Other recipes you’ll love
If you loved this dessert recipe, give these other great dessert recipes a try too!
Jam Heart Thumbprint Cookies
Italian Almond Christmas Cookie Recipe
Christmas Cookie Dip Recipe
Chocolate Peppermint Cake
Butterball Cookie Recipe
Candied Citrus Slices Recipe
Small Batch Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- 1 1/2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Place a mixing bowl and the beaters from a hand mixer in the freezer for 20 minutes.
- Add the heavy whipping cream, powdered sugar, and vanilla extract to the chilled bowl.
- Beat with a hand mixer on medium-high speed until the cream thickens and soft peaks begin to form.
- Continue beating until the whipped cream reaches your desired consistency.
- Serve immediately or refrigerate until ready to use.
Notes
- Cold heavy cream whips more quickly and produces a more stable whipped cream.
- Stop beating as soon as the whipped cream reaches your desired consistency. Overwhipped cream can become grainy and eventually separate.
- Replace the vanilla extract with almond, maple, peppermint, or citrus extract for a different flavor profile.
- Store whipped cream in an airtight container in the refrigerator for up to 24 hours. If it settles slightly, whisk briefly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
