Small Batch Whipped Cream
This small batch whipped cream is light, smooth, and lightly sweetened, making it the perfect topping for pies, cakes, fresh fruit, hot chocolate, and other favorite desserts.
Servings 8 servings
Calories 108kcal
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
Calories: 108kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 29mg | Sugar: 2g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.03mg
