Small Batch Whipped Cream

Spooning whipped cream out of a glass measuring cup.

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Learn how to make enough whipped cream for two (or a generous serving for one). Use this small batch whipped cream any time you want a little treat without any leftover whipped cream. It's perfect on top of any dessert or even a stack of pancakes or waffles.

Prep Time5

Cook Time0

Total Time5

Course: Breakfast, Dessert

Cuisine: American

Keyword: how to make whipped cream, small batch whipped cream, whipped cream for one, whipped cream for two, whipped cream recipe

Servings: servings

Calories: 114kcal

Ingredients

1/4 cup heavy whipping cream well chilled
3 teaspoons powdered sugar see notes
1/8 teaspoon vanilla extract

Instructions

Use a small metal bowl or a 2-cup glass measuring cup and a hand mixer with the whisk to make this recipe.
Pour the heavy cream, sugar, and vanilla into your bowl or measuring cup and begin to whip the mixture on low. Bring the speed up to medium as the cream begins to become frothy.
Stop the mixer and check for peaks frequently. To check for peaks, stop the mixer and 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.
It will whip up quickly, so be careful not to overmix!

Notes

Sweetness:

Use anywhere between 1-3 teaspoons of sugar to sweeten the whipped cream. I like about 3 teaspoons, but you can use as little as one teaspoon (or none at all) for a less-sweet whipped treat.

Yield:

This recipe will make a scant half cup of whipped cream, about two servings.

To Store:

I suggest using leftovers within 24 hours for the best taste and texture. However, you can keep leftovers in the fridge for up to five days if desired.

Nutrition