Description
Make your own heavy whipping cream at home with just two simple ingredients: butter and milk! This easy recipe is perfect for when you’re in a pinch or looking for a preservative-free alternative. Great for cooking, baking, or whipping into delicious toppings.
Ingredients
Units
Scale
- 150 g unsalted butter (1 1/3 sticks)
- 150 ml whole milk (about 1/2 cup + 2 tbsp)
Instructions
- Melt the Butter: In a small saucepan, combine the butter and milk. Heat over low heat, stirring frequently, until the butter is fully melted. Remove from heat immediately.
- Blend the Mixture: Transfer the mixture to a blender and blend on high speed for 1 minute until fully combined and slightly thickened.
- Cool the Mixture: Allow the mixture to cool to room temperature. Cover tightly with a lid or plastic wrap to prevent condensation from forming on the surface.
- Refrigerate: Place the mixture in the refrigerator overnight or until completely chilled.
- Use as Needed: Your homemade heavy whipping cream is ready to use in recipes or for whipping into soft peaks. Store in the refrigerator for up to 5 days.
Notes
- This cream is best suited for cooking and baking. For whipping, ensure it is very cold before beating.
- For a thicker consistency, use a higher fat content milk like half-and-half.
Nutrition
- Serving Size: 2 tbsp
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 2mg
- Fat: 12 g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg