Sometimes all you need is a Small Batch Whipped Cream. It’s perfect on waffles, hot cocoa, pie, or for dipping fresh fruit into. It’s easy to make in about 10 minutes and you only need 3 ingredients. You’ll love the light and fluffy treat on all your desserts.
Why buy that canned stuff when homemade is so simple to make, plus it tastes much better? It’s smooth and creamy and perfectly delightful.
Also, this recipe can easily be doubled or tripled.
Making Small Batch Whipped Cream
Start by placing a small bowl and the beaters in the freezer to chill for about 10 minutes.
You also need to be sure the heavy whipping cream is very cold.
You’ll want either a hand mixer or stand mixer for this, although you can do it by hand.
It takes a while by hand, though, I’ll warn you. If it’s still your whipping tool of choice, chill the whisk along with the bowl.
Lastly, an immersion blender works, but only if you double the recipe. Otherwise it just sprays the cream everywhere.
Add the heavy whipping cream, sugar, and vanilla to the chilled bowl and begin to beat on low speed for about a minute.
The recipe calls for 2 teaspoons of sugar, either powdered or granulated. This can be reduced or increased based on your preference of sweetness.
The same with the vanilla. You can add less or more based on preference, and you can even change the extract altogether.
For instance, I like almond extract when I’m serving anything raspberry.
Having said all that, there’s nothing saying you have to use the sugar or the vanilla. You can simply whip the heavy whipping cream and call it quits.
One ingredient is about as simple as it gets.
Ok, back to the whipping.
Small bubbles start to appear after about a minute, then turn the speed up to medium-high, or high.
After a couple minutes, you start to see swirl patterns in the cream. This is the beginning of soft peaks.
You can check for soft peaks with a spatula or the back of a spoon. Turn the beaters off and dip the back of the spoon into the cream.
Pull up on the spoon creating a peak. If it falls over, it’s soft, but if it sits up a little straighter, it’s medium to stiff.
If you want medium to stiff peaks, keep beating for another 1 – 2 minutes and re-check.
Medium and stiff peaks work great for frosting cakes or piping.
A softer peak works great when you want to spoon a dollop on your dessert, or dip a fresh strawberry into it.
While you’re likely to finish off this small batch in one sitting, you can refrigerate any leftovers.
Two to three days in a sealed container is ok, then it changes texture.
While milk products last for a week in the refrigerator, whipped cream breaks down as the fats separate from the liquids.
What once was fluffy will collapse.
Another note, using powdered sugar instead of the granulated will also help stabilize the whipped cream to hold its shape.
Again, this is only if you have leftovers.
Otherwise, you can use either sugar to sweeten this delicious topping.
Recipes to compliment a small batch of whipped cream:
- Summer Berry Galette
- Butterscotch Cocoa Toddy
- Lemon Blueberry Crumble
- Pumpkin Marshmallow Pie
- Peaches and Cream Delight
- Cherry Orange Frosty
- Chewy Gooey Walnut Brownies
There’s also a host of other desserts you can find here if you’ve got a sweet tooth.
Small Batch Whipped Cream
- 1 Hand or stand mixer
- 1/4 cup heavy cream
- 2 tsp. powdered or granulated sugar
- 1/4 tsp. vanilla
- Chill a small bowl and beaters in freezer for about 10 - 15 minutes.
- Add cold heavy whipping cream, sugar, and vanilla to bowl and beat on low for about a minute until small bubbles form, then turn up to medium - high.
- Beat until soft peaks form (approx. 2 minutes). For medium or stiff peaks, continue beating another 1 - 2 minutes.
- Store leftovers in sealed container in refrigerator for 2 -3 days. Enjoy!
Small Batch Whipped Cream
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In the meantime, have a wonderfully blessed day.
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