Homemade Whipped Cream (Without Heavy Cream)
About 3h 5mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Homemade Whipped Cream (Without Heavy Cream)
About 3h 5mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Directions
- 1Combine whole milk and unsalted, diced butter in a microwave-safe bowl.
- 2Heat in the microwave until the butter is completely melted, being careful not to let the mixture boil.
- 3Pour the hot mixture into a high-speed blender and blend on high speed for 4 minutes to emulsify.
- 4Pour the emulsified mixture back into a bowl and let it cool down to room temperature, stirring occasionally to prevent a skin from forming.
- 5Place cling wrap directly over the surface of the cream and refrigerate for a few hours until thoroughly chilled.
- 6Once cold, whip the mixture with an electric hand mixer until thick and billowy.
Ingredients
- 2/3 cup whole milk
- 10 1/2 tbsp unsalted butter, diced
- 1 tbsp granulated sugar (optional)
- 1/2 tsp vanilla extract (optional)
Equipment
bowlmicrowavehigh-speed blenderelectric hand mixercling wrap
Tips
- Use a high-speed blender for the emulsification step.
- An immersion blender may work, but be careful of splatter.
- You can make the cream the day before and leave it overnight.
- Use as regular heavy cream for cooking, or whip it for desserts.
- Avoid whipping too long as it may separate the fat.
- Add optional vanilla or sugar to taste after whipping.
