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How to Turn Milk Into Whipped Cream
This recipe transforms cold full-fat milk into a voluminous whipped cream substitute using powdered gelatin to stabilize it. The mixture thickens in the fridge before whisking, resulting in a light, fluffy cream with a subtle sweetness from confectioners sugar, suitable for topping desserts when dairy cream is unavailable.
Course:
Condiments
Cuisine:
American
Ingredients
- ¼ cup milk full fat, cold, 2oz / 60g
- 2 teaspoons powdered gelatin unflavoured, 1 sachet; or agar agar
- 1 cup milk full fat, cold, 8oz / 240g
- 2 tablespoon confectioners sugar
Notes
- Use cold full-fat milk for better whipping volume.
- If the cream becomes runny or grainy while whipping, chill it again until it thickens and then continue whipping.