Okay y’all, I have something very exciting for you today. It’s not exactly a recipe, but it’s one of my FAVORITE kitchen tricks. And it has the potential to be very, very dangerous.
Are you ready?
You’re either going to love me or hate me for this. Probably some of both.
I’m going to show you how to make a single serving of fresh, homemade whipped cream… in one minute flat. With virtually no cleanup.
You heard me right.
You don’t have to buy whipped-cream-like products that are actually made of partially hydrogenated vegetable oil and high fructose corn syrup (check the ingredients before you buy! Yuck!). You don’t have to buy whipped cream in a can (although spraying it directly into your mouth is fun, so I’ll give you that). Just take those off your grocery list right now.
And you don’t have to commit to consuming a whole bowl of homemade whipped cream.
You can just make enough to top your coffee. To serve on that one slice of pie. To make that piece of fruit a little more indulgent.
There are between one and three ingredients, depending on your mood. There’s no measuring. And cleanup is a quick rinse away.
There’s no stopping you now!
You will need:
- A small bowl
- A handheld milk frother
My (well-used) milk frother I’ve had since high school finally kicked the bucket so I bought this one on Amazon to replace it. At the time of this post, it is under $13 and that is well worth the money for me.
Plus, it’s super sleek looking and has its own little stand, so it actually has a place of honor right out in the open on my tea cabinet, so it’s ready to grab whenever I have an urgent need for some whipped cream.
Which is like, three times a week AT LEAST.
Isn’t that pretty? I think it is!
To make the whipped cream, all you have to do is:
- Pour a little whipping cream in a small bowl.
- Use the milk frother on it for about a minute.
And that’s it.
If you haven’t used a handheld milk frother before, it’s basically a teeny tiny battery-powered ring-shaped whisk that whirs around when you hold down a button. It’s like the pulse setting on your food processor – it only goes while you hold down the button. For less than a minute, that’s no problem.
If you’d like, you can add a little sugar. I like to add it about halfway through the whipping process, and I wouldn’t put in more than a spoonful. I use regular granulated sugar but I have heard of people using powdered sugar for whipped cream too.
Other uses, like this amaretto latte, I would leave it unsweetened because there’s enough sugar in the drink that you really don’t need any in the cream.
Mike prefers his whipped cream sweetened, but I could take or leave the sugar many times. Cream has a bit of its own natural sweetness.
If you want, you can also add a small splash of vanilla (I’d only add vanilla if you’re also adding a little sugar), a little Bailey’s, or some amaretto. Add any flavorings at the same time as the sugar.
And since you’re only making a single serving total, you can try something different every time if you want without feeling like you’re stuck with that flavor for EVERY slice of pie/cup of coffee/spoonful!
You can actually make a couple servings of whipped cream at a time with this method, but I wouldn’t go too much above that. The motor on the milk frother is perfect for a small amount of liquid, but if you use it on a larger quantity of cream it will slow down and not be ideal for whipping, especially once it starts to thicken. You may end up with a puddle of liquid in the bottom of the bowl if you pour in too much cream to begin with.
If you want to make four servings, I’d suggest doing two servings at a time – it doesn’t take long, so you only add an extra minute!
So I know you’re just racking your brain right now trying to think of what you could possibly do with a serving or two of whipped cream, so I’ll help you out with a few suggestions.
- Top your coffee, tea, or hot chocolate with whipped cream instead of (or in addition to) mixing in cream or milk
- Make this amaretto latte (you won’t regret it!)
- Cut up a nectarine or some strawberries, sprinkle with sugar, and top with whipped cream for a simple, fresh dessert.
- Put little dollops on top of these Chinese five-spice chocolate pots de creme
- Eat it by the spoonful
- Make mudslides and serve, topped with whipped cream, in a martini glass
- Whip some cream to go with these Earl Grey scones with rose and lavender icings and serve with some lemon curd (if you have some)
- Instead of just getting yourself a scoop of ice cream after dinner, add some whipped cream, a few chocolate chips and chopped walnuts, and some caramel or chocolate syrup, and make yourself a sundae. Single serving is best because you probably don’t want too many of those in a row! (or DO you?)
The frother is one of my most-used weird kitchen tools and I’d highly recommend getting one if you don’t already have one! You can also use it to blend vinaigrettes before pouring on a salad, and of course for its original purpose of frothing milk.
If you buy one through my link, I will get a small affiliate commission, and I can put it towards my web hosting fees!
Seriously. I almost never haul out a big bowl and an electric hand mixer any more. It’s sooo much easier to just use the tiny bowl and the milk frother, which I can really just rinse off with some hot water afterwards. And that small amount is all I ever need for an occasional dessert for Mike and me.
This technique is so easy it removes all barriers to homemade whipped cream. And it’s dangerously quick.
So only the question remains: do you like to live dangerously?
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One-Minute One-Serving Whipped Cream
- Small amount of whipping cream no more than 3-4 tbsp
- Spoon of sugar optional
- Dash vanilla extract, Bailey's, or Amaretto (optional)
Mix cream in a small bowl with sugar and flavorings, if using.
Whisk with a handheld milk frother for about a minute or until cream holds stiff peaks.
A flatter bowl is better than a taller bowl, especially if whipping a little more cream - once the cream starts to thicken, the milk frother has trouble with too much depth.