Name: Small Batch Whipped Cream
Prep time: 5 min
Total time: 20 min
Ingredients: 125 ml heavy whipping cream (cold, at least 36% milkfat); 1 Tbsp powdered sugar (or to your taste); 1 tsp vanilla extract

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This Small Batch Whipped Cream is the perfect topper for a slice of cake, dessert, or a cozy mug of hot chocolate. With just 3 ingredients and a few minutes, you’ll have a versatile, quick homemade whipped cream that tastes better than anything from a can.

Whipped cream in a green bowl with metal spoon.

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Why you'll love this recipe

Only 3 ingredients: just a few ingredients to make your own whipped cream at home.

Better than store-bought: skip the commercial whipped cream in a can, which usually contain propellants and artificial flavors.

Not too sweet: so it complements desserts without overpowering them.

Quick to make: it comes together in under 5 minutes.

Small batch: just enough for a few servings, making it perfect for when you don’t need a full bowl of whipped cream.

Types of whipping cream

Heavy cream (also known as heavy whipping cream): contains 36%+ milkfat (MF), making it rich and stable for whipping -- the one we're using in this recipe. It's ideal for cakes, frostings, and creamy sauces.
Whipping cream: has anywhere from 30%-35% milkfat and whips up light and airy but is slightly less stable than heavy cream. Great for topping desserts, or adding to soups or mac and cheese.
Double cream: very rich, with 48%+ milkfat, commonly used in the UK. Thick and luxurious, perfect for dolloping over berries or making decadent sauces.
Half-and-half: a blend of half milk, half cream (10%-12% milkfat). Not suitable for whipping but great for adding to coffee or light sauces.
Crème fraîche: a cultured cream with a slightly tangy taste and 30%-45% milkfat, perfect for soups, dips, or desserts.
Non-dairy whipped cream alternatives: usually made from coconut cream, aquafaba (liquid from beans or chickpeas), or other plant-based ingredients.

Ingredients you'll need

heavy whipping cream: cold, at least 36% milkfat
powdered sugar: or castor sugar (fine sugar); to your taste
vanilla extract: use a high quality extract for the best flavor

Where to find?

You can find these ingredients at your local grocery store.

How to make whipped cream at home

Place your mixing bowl and whisk or beaters in the fridge or freezer for 10-15 minutes.

To the chilled bowl, add the cold heavy cream, powdered sugar, and vanilla extract.

Use a hand mixer or wire whisk to beat the cream until medium to stiff peaks form. Be careful not to overwhip, or it will turn to butter.

Serve immediately.

Step by step photos on how to make whipped cream, with number overlay.

How to store whipped cream

It's best to use the whipped cream on the same day.

Store any leftover whipped cream in an airtight container in the fridge for up to 1 day.

The cream will separate as it is stored. Just give it a quick whip, and it will come together.

If you know you won't be using all the whipped cream in one sitting, you can pipe dollops of cream onto a baking tray lined with parchment paper and freeze until solid.

Once frozen, you can store the whipped cream dollops in a container (separate with parchment if stacking) and directly use in desserts, coffee, or hot chocolate.

They'll keep in the freezer for 1 month, and there's no need to defrost before using.

How to use

Use the homemade whipped cream in everything from desserts to coffee drinks, cold foams, and fresh fruit.

It's great as a cake filling option if you don't want to use jam, compote, Swiss meringue buttercream, or vanilla pastry cream.

Lighten up vanilla pastry cream with whipped cream.

Notes

Adjust the consistency of the whipped cream to your liking.

Soft peaks go well with fruit, or as an accompaniment with cake.

Tip: For covering cakes, such as Chinese Mixed Fruit Cake or Strawberry Whipped Cream Cake, you will want to whip the cream to soft peaks to prevent any grainy texture.

Whip the cream to a medium-stiff peak if you're looking for a more stable texture, suitable for filling roll cakes, or piping decorations on top of cake.

You can double or triple the amount accordingly. If making a large batch, use a hand mixer or stand mixer for ease -- but make sure you don't overwhip.

Expert tips

Keep everything chilled: cold cream and equipment help the heavy cream whip faster and fluffier. You can use metal or glass bowls.

Proper milkfat: ensure the heavy cream is at least 36% milkfat (MF). Light whipping cream can range from 30-35% milkfat, which can whip up, but may be less stable.

Don't overwhip: overwhipping the heavy cream will turn the mixture into butter! You'll see that the cream will become grainy and liquid will start to pool at the bottom of the bowl.

Customize the flavor: you can adjust the sweetness or flavor with different extracts like almond, jasmine, earl grey, or matcha.

Add in freeze-dried fruit powder for a delicious fruity variation, used in my Mango Cream Mochi.

For a stabilized version: add 1 teaspoon of milk powder, gelatin powder or add in a little cream cheese/mascarpone to help hold the peaks longer.

Other delicious ways to use whipped cream

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5 from 1 vote