This is the best small-batch recipe for whipped cream with just three simple ingredients. The recipe is just enough to top a small chocolate cream pie or two strawberry shortcakes. It’s also wonderful served over individual pumpkin pie or a mini apple crisp!

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Small Batch Homemade Whipped Cream

A classic creamy whipped cream.

5 from 1 vote

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Prep Time: 1

Cook Time: 1

Additional Time: 15

Total Time: 17

Servings: /4 cup

Author:Sydney Dawes

Ingredients

▢ ½ cup heavy whipping cream
▢ 2 teaspoons confectioners sugar
▢ ⅛ teaspoon vanilla extract
▢ ⅛ teaspoon cream of tartar optional

Instructions

Place mixing bowl and whisk in freezer for about 15 minutes to chill.
Add the heavy whipping cream, sugar, and vanilla into the cold bowl. If making a stabilized whipped cream also add the cream of tartar.
With a hand mixer on high speed, whisk until stiff peaks form, about 1 minute.

Notes

Before you start, place your mixing bowl and whisk (or beaters if you’re using an electric mixer) in the refrigerator for about 15-20 minutes. The colder your equipment and ingredients, the better the cream will whip.

For the best results, use heavy cream or heavy whipping cream, which have a higher fat content and will whip up nicely. Avoid half-and-half or milk, as they don’t have enough fat to whip.

Start whipping the cream at a slower speed to avoid splattering, then gradually increase the speed as it thickens. If using a hand mixer or stand mixer, start on medium speed and then move up to high.

Be careful not to over-whip your cream or else you’ll end up with butter! Stop whipping when the cream forms soft peaks. If you want stiffer whipped cream, whip a bit longer, but keep a close eye on it.

Add sugar (powdered sugar works best because it dissolves easily) gradually and to taste. Some people like their whipped cream very sweet, while others prefer it less so. You can also add vanilla extract for additional flavor.

If you’re not using the whipped cream right away, or if it needs to hold its shape, consider adding a stabilizer like gelatin or cream of tartar.

Whipped cream is best served immediately. However, if you need to store it, keep it in the refrigerator. For best results, use it within a few hours.

Nutrition Disclaimer

I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.

Nutrition

Made this recipe? Leave a comment below!

This is a basic recipe everyone should know how to make.

INGREDIENTS

Heavy Whipping Cream – A heavy whipping cream produces a creamier whipped cream that will hold its shape longer.
Sugar – just a bit of confectioner sugar is great for the classic sweetness of a homemade whipped cream recipe.
Vanilla Extract –for classic whipped cream, use vanilla extract. You can also experiment with other extract flavors.

INSTRUCTIONS

Always use cold heavy cream, a chilled bowl, and chilled mixer beaters when making this classic whipped cream. Place the utensils in the freezer for 10-15 minutes to get a nice chill. Remove them right before you are ready to whip the cream!

Combine all the ingredients in the chilled mixing bowl. Use a hand mixer on high to whisk for about a minute until stiff peaks form. Once they form stiff peaks, about 2 minutes or less, stop; it’s ready.

My KitchenAid Hand Mixer comes with a whisk attachment, but if you don’t have the whisk attachment, the standard beaters also work.

Serve immediately, or cover the bowl with plastic wrap and refrigerate.

Now that you know how easy it is to make homemade whipped cream, you will never buy frozen or aerosol whipped cream again.

Simple Substitutes

For a different taste, replace the vanilla extract with another flavor extract that will complement your recipe.

Replace the sugar with honey for an exquisitely simple flavor.

How to Make Stabilized Whipped Cream

For some recipes, you may want your whipped cream to hold its shape longer. What a bummer when your pretty whipped cream topping deflates and looks unappetizing. To solve this problem, you should know how to make stabilized whipped cream. It’s easy, and the whipped cream will hold its shape for a couple of days.

To make stabilized whipped cream that will last longer in the refrigerator, add 1/4 teaspoon of cream of tartar to the whipped cream at the same time you add the sugar.

Cream of Tartar is used to help stabilize whipped egg whites, prevent sugar from crystallizing, and, yes, stabilize the heavy cream.

How to store your whipped cream

Store in an air-tight container in the fridge for up to 2 days.
You can even freeze homemade whipped cream for a couple of months. When ready to use thaw in the refrigerator for 5-6hours. It gets a little runny upon thawing, but you can use a hand mixer to bring it back to a nice consistency.