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Small Batch Whipped Cream

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.
Course Dessert
Cuisine American, Asian, Canadian
Prep Time 5 minutes
Chilling Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 116kcal
Author Michelle

Ingredients

  • 125 ml heavy whipping cream cold, at least 36% milkfat
  • 1 tablespoon powdered sugar or to your taste
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 116kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 9mg | Potassium: 31mg | Sugar: 3g | Vitamin A: 462IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0.03mg