How To Make Heavy Cream
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How To Make Heavy Cream
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Learn How To Make Heavy Cream with 2 simple ingredients: milk and butter! Perfect for soups, sauces, and creamy drinks.
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Ingredients
- 6 tablespoons unsalted butter (84g)
- ½ cup whole milk (120mL)
Instructions
- Cut the butter into tablespoon-sized pieces and place in a small saucepan with the milk.
- Cook over medium heat, stirring frequently, for about 4 minutes, just until the butter melts. Remove from the heat.
- Add the butter and cream mixture to the canister of a blender. Blend on high speed for 1 to 2 minutes. Use immediately, or refrigerate for up to 4 hours.
Notes
- This mixture most resembles heavy cream after being refrigerated for about 1 to 3 hours, so don't skip the chill time.
- Use unsalted butter so the heavy cream substitute does not turn out salty and affect the flavor of the dish you're using it in.
- If your mixture separates after being stored, shake it or blend it again until thick and creamy.
Nutrition Information
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Calories
675kcal
(34%)
Carbohydrates
6g
(2%)
Protein
5g
(10%)
Fat
72g
(111%)
Saturated Fat
45g
(225%)
Polyunsaturated Fat
3g
Monounsaturated Fat
19g
Trans Fat
3g
Cholesterol
195mg
(65%)
Sodium
56mg
(2%)
Potassium
203mg
(6%)
Sugar
6g
(12%)
Vitamin A
2297IU
(46%)
Calcium
170mg
(17%)
Iron
0.02mg
(0%)
Nutrition Facts
Serving: 1cup
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Calories | 675kcal | 34% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 72g | 111% |
| Saturated Fat | 45g | 225% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 3g | 150% |
| Cholesterol | 195mg | 65% |
| Sodium | 56mg | 2% |
| Potassium | 203mg | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 2297IU | 46% |
| Calcium | 170mg | 17% |
| Iron | 0.02mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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