Whipped Cream Without Heavy Cream

Name: Whipped Cream Without Heavy Cream
Prep time: 10 min
Total time: 4 h 10 min
Yield: 2 cups (480 ml)
Ingredients: ⅔ cup (5 fl oz/150 ml) milk; 10 ½ tablespoons (5 ¼ oz/149 g) butter; 1 tablespoon granulated sugar; ½ teaspoon vanilla extract

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5

14 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

Naomi Lloyd

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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

Servings

⅔ cup (5 fl oz/150 ml) milk whole
10 ½ tablespoons (5 ¼ oz/149 g) butter , unsalted and diced
1 tablespoon granulated sugar (optional)
½ teaspoon vanilla extract (optional)

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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.