Whipped Cream Without Heavy Cream
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Additional Time
4 hrs
-
Total Time
4 hrs 10 mins
-
Servings
2 cups (480 ml)
Whipped Cream Without Heavy Cream
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Learn how to make whipped cream without heavy cream using milk and butter-simple, real, and creamy with just a few common ingredients.
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Ingredients
- ⅔ cup (5 fl oz/150 ml) whole milk
- 10 ½ tablespoons (5 ¼ oz/149 g) butter , unsalted and diced
- 1 tablespoon granulated sugar (optional)
- ½ teaspoon vanilla extract (optional)
Notes
- Milk can easily bubble over when being heated and throw off your measurements so be sure to keep stirring and keep an eye on it.
- The butter you use must be unsalted or your end result will be very salty!
- Five minutes seems like a long time to blend but this will ensure that the milk and butter stay emulsified as it cools. If they separate you won’t be able to whip this.
- Steam can cause pressure inside the blender that can cause the cap to blow off and make a big mess so be sure to occasionally lift the lid for a second to release the steam.
- This must be whipped when it’s fully chilled. If you need to speed the process, you can put the bowl of cream in an ice bath and stir for a few minutes until cold, then refrigerate for 1 hour.
- If you don’t have a handheld mixer you can use a stand mixer fitted with a whisk attachment.
- You can whip this to any stage you want: soft, medium or stiff peaks.
- Milk can easily bubble over when being heated and throw off your measurements so be sure to keep stirring and keep an eye on it.
- The butter you use must be unsalted or your end result will be very salty!
- Five minutes seems like a long time to blend but this will ensure that the milk and butter stay emulsified as it cools. If they separate you won’t be able to whip this.
- Steam can cause pressure inside the blender that can cause the cap to blow off and make a big mess so be sure to occasionally lift the lid for a second to release the steam.
- This must be whipped when it’s fully chilled. If you need to speed the process, you can put the bowl of cream in an ice bath and stir for a few minutes until cold, then refrigerate for 1 hour.
- If you don’t have a handheld mixer you can use a stand mixer fitted with a whisk attachment.
- You can whip this to any stage you want: soft, medium or stiff peaks.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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