Whipped Cream Without Heavy Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Cool and refrigerate: Allow the mixture to come to room temperature, then refrigerate it for at least 4 hours or overnight to chill thoroughly.
- 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.
- 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
