Italian Milk Cream Two Ways
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Italian Milk Cream Two Ways
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
QUICK AND EASY MILK CREAM
- cream whole, heavy or whipping cream (at least 30% fat content) 190 grams
- sweetened condensed milk 65 g
- 1 tablespoon honey
CLASSIC MILK CREAM
- 1 cup milk whole milk
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3½ tablespoons corn starch
- 1 cup cream whole, heavy or whipping cream (at least 30% fat content)
Instructions
QUICK AND EASY MILK CREAM
- In a large bowl beat the cream until very thick and stiff, gently fold in the sweetened condensed milk and the honey. Use immediately or refrigerate until ready to use. Enjoy!
CLASSIC MILK CREAM
- In a medium pot add the milk and heat until very hot but not boiling, turn off the heat and add the vanilla, sugar and sifted corn starch, whisk to combine. Place the pot on medium heat and cook until thickened, transfer to a clean bowl, cover with plastic wrap and let cool to room temperature.
- In a large bowl beat the cream until very thick and stiff, gently fold in the cooled milk mixture and combine well. Use immediately or refrigerate until ready to use. Enjoy!
Notes
- It is best to let the cooked milk mixture to cool at room temperature and not in the fridge, it will mix in much easier and better at room temperature, you may get lumps if it's chilled.
- Store covered in the refrigerator in an airtight container for a few days, if you notice the ingredients starting to separate re-whip.
- I wouldn’t recommend it. The texture will change upon thawing.
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