How to Turn Milk Into Whipped Cream

The process begins by blooming powdered gelatin in a small amount of cold milk, then melting the mixture until liquid. This gelatin milk is incorporated into a larger volume of cold milk and chilled until it begins to thicken. Sweetened with confectioners sugar, the mixture is whisked with an electric mixer until it doubles in volume and gains a whipped texture reminiscent of whipped cream.

This whipped milk cream can be stored in the fridge for up to two days but does not freeze well. It provides a creamy topping alternative made entirely from milk, with gelatin providing the necessary structure to trap air during whisking.

Cold milk is essential to achieve good volume. If the mixture becomes soupy or grainy when whipping, chilling it again until it thickens should help the process.