Whipped Cream Without Heavy Cream Recipe

Introduction

Craving whipped cream but don’t have heavy cream on hand? This simple recipe lets you make fluffy whipped cream using just whole milk and butter. It’s a handy, homemade alternative that’s perfect for topping desserts or drinks.

Ingredients

• ⅔ cup (5 fl oz/150 ml) whole milk
• 10 ½ tablespoons (5 ¼ oz/149 g) unsalted butter, diced
• 1 tablespoon granulated sugar (optional)
• ½ teaspoon vanilla extract (optional)

Instructions

1. Step 1: In a bowl, combine the whole milk and diced butter. Heat the mixture in a small saucepan over medium heat or in the microwave until the butter is fully melted.
2. Step 2: Transfer the warm mixture to a blender and blend on the highest speed for 5 minutes. Every 30 seconds, lift the center of the blender lid slightly to release steam safely.
3. Step 3: Pour the blended mixture into a small bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.
4. Step 4: Allow the mixture to cool to room temperature, then refrigerate it for at least 4 hours or overnight.
5. Step 5: Once chilled, stir in the sugar and vanilla extract if using. Pour the mixture into a medium bowl and whip on high speed with a handheld electric mixer for 3-5 minutes until it reaches your preferred stiffness.
6. Step 6: Use the whipped cream immediately or refrigerate for up to 2 hours. You can store the unwhipped mixture in the refrigerator for up to 4 days.

Tips & Variations

• For a richer flavor, use unsalted butter and add the sugar and vanilla after whipping to taste.
• Make sure the mixture is well chilled before whipping; this helps it to thicken properly.
• If you don’t have a blender, a powerful immersion blender can work as well.

Storage

Store any unused unwhipped cream mixture covered in the refrigerator for up to 4 days. Once whipped, it’s best used within 2 hours to maintain its texture. Rewhipping can be attempted if needed but results may vary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat milk instead of whole milk?

Whole milk is important for the right fat content to create a creamy texture. Low-fat milk won’t whip properly and will result in a runny cream.

Why won’t my cream whip properly?

Ensure the mixture is fully chilled before whipping and use cold equipment if possible. Also, whipping time can vary, so keep mixing until you reach the desired texture.

Whipped Cream Without Heavy Cream Recipe

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A simple homemade whipped cream recipe that uses whole milk and butter as a substitute for heavy cream. This easy method involves heating and blending milk and butter, then whipping the chilled mixture to achieve fluffy whipped cream without heavy cream.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 15 minutes (including chilling time)
• Yield: About 1 cup whipped cream 1x
• Category: Dessert Topping
• Method: Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

Whipped Cream Without Heavy Cream

• ⅔ cup (5 fl oz / 150 ml) whole milk
• 10 ½ tablespoons (5 ¼ oz / 149 g) unsalted butter, diced
• 1 tablespoon granulated sugar (optional)
• ½ teaspoon vanilla extract (optional)

Instructions

1. Combine milk and butter: In a bowl, combine the whole milk and diced unsalted butter. Heat the mixture in a small saucepan over medium heat or in the microwave until the butter has completely melted.
2. Blend the mixture: Transfer the warm milk and butter mixture to a blender. Blend on the highest speed for 5 minutes, lifting the center of the blender lid every 30 seconds to release steam.
3. Prevent skin formation: Pour the blended mixture into a small bowl. Place a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming as it cools.
4. Cool and refrigerate: Allow the mixture to come to room temperature, then refrigerate it for at least 4 hours or overnight to chill thoroughly.
5. Add flavorings and whip: Stir in the optional granulated sugar and vanilla extract. Pour the chilled mixture into a medium bowl and whip with a handheld electric mixer on high speed for 3-5 minutes, until the desired stiffness is reached.
6. Use or store: Use the whipped cream immediately, or refrigerate for up to 2 hours. Unwhipped cream can be stored in the refrigerator for up to 4 days.

Notes

• You can adjust the sweetness by adding more or less sugar, or omit it entirely.
• Vanilla extract adds a nice flavor but is optional.
• Make sure to chill the mixture well before whipping to achieve the best texture.
• This whipped cream is best used within 2 hours after whipping for optimal consistency.
• You can store the unwhipped cream mixture in the fridge for up to 4 days and whip fresh as needed.

Keywords: whipped cream without heavy cream, homemade whipped cream, milk and butter whipped cream, dairy whipped cream substitute, easy whipped cream recipe