Small Batch Whipped Cream Recipe

If you ever wished you had just enough whipped cream to top a dessert or a latte, this is the recipe for you! Small Batch Whipped Cream is a recipe that makes about 1/2 cup of whipped cream. Just enough to split between two servings (or for an indulgent single serving).

Why You’ll Love This Recipe

• It makes just enough whipped cream for 1 or 2 people to have with their dessert or coffee. No leftovers!
• Excellent for using up leftover heavy cream from another recipe.
• Avoid all the chemicals and questionable ingredients in spray can whipped cream.

Hello there!

In the age of AI-generated content, I like to share that I’ve personally created and tested my recipes. My recipes have been imagined, hypothesized, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.

~Ellen

Since most whipped cream recipes make two cups of cream, I though it would be helpful to post a tested recipe that only yielded enough whipped cream for one to two people.

This is a nice recipe to have on hand if you have a little leftover heavy cream and you want to treat yourself. Or, perhaps you are hosting a single friend for a fancy meal and don’t want a bunch of leftovers in the fridge.

Whipped cream is usually best eaten fresh, so this the perfect recipe to use when you want to make just a little bit!

Tips on Making Whipped Cream

1. It’s really important to use heavy cream with the right percentage of fat. Lower fat options will not whip. Stick with products labeled “heavy cream” or “heavy whipping cream” to be on the safe side.
2. Everything needs to be very cold when whipping cream. Don’t work in a hot kitchen. Ideally, you would even chill a metal bowl and the whisk in the freezer for 15-20 minutes before using them.
3. Whipped cream is best served right away. While you could whip it up an hour or two in advance, the texture is definitely best when served fresh.

The best whipped cream recipe for making ahead: If you need a whipped cream recipe that can hold up to a few days in the fridge, try my Stabilized Whipped Cream recipe. It’s great for piping and keeps well if you make it ahead as well.

Can I Make Whipped Cream Without Sugar?

Yes, you can always opt to make completely unsweetened and unflavored whipped cream. The heavy cream will whip no matter what. However, I find that a little sweetness and a touch of vanilla is the perfect way to serve homemade whipped cream.

Another note is that sugar lends some stability to the whipped cream, so if you don’t plan to eat it right away it will likely fall flat faster than a recipe that is using sugar.

If you want some sweetness, but prefer to avoid processed sugar, you could also try an alternative sweetener such as pure maple syrup or honey.

How to Make Small Batch Whipped Cream

Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!

Use a small bowl or a glass measuring cup (a 1-cup or 2-cup size is best) to whip the whipped cream. You will need a hand mixer as a stand mixer is too large.

Use the whisk attachment on your hand mixer to beat the heavy cream, sugar, and vanilla together until the mixture starts to thicken. Stop the mixer and check for peaks frequently.

To check for peaks, bring the whisk up out of the whipped cream to see what kind of peak it leaves behind. A soft peak will flop right over while a stiff peak will stand straight up.

This small amount of heavy cream can turn into butter quickly, so keep a close eye and check frequently.

Can I Store the Leftovers?

You can keep whipped cream in the fridge for up to five days, but the quality will deteriorate. Some of the water will start to separate and the cream might even begin to pick up odd flavors from the fridge. I suggest using leftovers within 24 hours for the best taste and texture.