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How to turn Milk into ‘Whipped Cream’. Sounds crazy but It’s pretty incredible!

How to Turn Milk Into “Whipped Cream” (Bold Baking Basics)

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Hi Bold Bakers!

Since starting Bigger Bolder Baking, I realized that my Bold Bakers don’t all have access to the same simple ingredients like whipping cream, condensed milkbuttermilk and so on. That’s actually where I got the idea for my Bold Baking Basics series. This is where I find out what you are missing and either teach you how to make it or show you an alternative. How to Turn Milk Into Whipped Cream without actually using cream sounds crazy, I know! 

But hear me out. This “whipped cream” will replace real whipped cream in mousses, cheesecakes, etc. It is a gelatinous set milk that is whipped and thick.  It has great shape and will hold up stiff in a recipe. Milk seems to be more widely available than whipping cream so this is for the people who don’t have it locally.

Just a note, this “whipped cream” is not suitable for my 2 ingredient No Machine Ice Cream Recipe.

For more How to recipes check out my Bold Baking Basics.

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4.3 from 108 votes
How to turn Milk into ‘Whipped Cream’. Sounds crazy but It’s pretty incredible!
How to Turn Milk Into Whipped Cream
Author: adapted from'The Simply Cooking Channel'
Ingredients
  • ¼ cup (2oz / 60g) full fat milk, cold
  • 2 teaspoons (1 sachet) unflavoured powdered gelatin or agar agar*
  • 1 cup (8oz / 240g) full fat milk, cold
  • 2 tablespoon confectioners sugar
Instructions
  1. In a small bowl, add ¼ cup of cold milk.
  2. Scatter over the powdered gelatin over the milk and let it sit for 5 minutes to form a sponge.
  3. Once this mix is spongy melt to turn into a liquid. You can do this in the microwave or over a bain marie. Set aside to cool down.
  4. Pour the 1 cup of milk into a large bowl. Add the confectioners sugar/icing sugar and stir it through. Pour in the melted gelatin mix and whisk together. Place in the fridge for 20 minutes.
  5. Take out of the fridge, and using an electric mixer whisk it up until the milk mix gets really thick and doubles in volume. As you whisk you will see it getting bigger in size.
  6. Store in the fridge and use within 2 days. It will not freeze.
Recipe Notes

The milk needs to be cold before you whip.

 

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360 Comments

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  1. Nora Ismail on September 6, 2019 at 2:26 am

    Hi Gemma,
    Can I use for ice cream topping.

    • Gemma Stafford on September 6, 2019 at 10:18 am

      Yes you can! Go for it!

  2. Emmanuel on August 12, 2019 at 9:12 am

    Can I use this to make a ganache?

    • Gemma Stafford on August 12, 2019 at 8:23 pm

      Hi Emmanuel,

      I don’t recommend this for ganache. Fresh cream is best for that. This sub wouldn’t work.

      Hope this helps,
      Gemma.

  3. Lina on July 26, 2019 at 9:38 am

    Hi,
    Please can this be use to frost a cake and also pipe it? Will it stand firm without refrigeration for a long time on cakes?

    • Gemma Stafford on July 26, 2019 at 11:13 am

      Hi Lina,

      Unfortunately it will not work to frost a cake. I strongly advise against that. This is more for using to make a mousse or something like that.

      Best,
      Gemma.

  4. want to bake tiramisu on June 20, 2019 at 12:40 pm

    Can this recipe be used on tiramisu??

    • Gemma Stafford on June 20, 2019 at 1:23 pm

      No! I am sorry. This is set milk, a milk jelly as it were. This is designed to be a side dish to a cold dessert, for places where dairy cream is not a thing.

      A classic tiramisu is made a bit like a custard, with eggs to set it up, that may be an option for you.

      Generally, for a no-bake cheesecake, you could set the lower fat cream you can find with a little gelatin. The issue may be in layering it in the tiramisu. This is how you do it: Take two sheets of gelatin, or two teaspoons of gelatin. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.You can do this over a pan of hot water too.Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *You can use agar, Carrageen moss, china grass too, these are plant based gelling agents, but you need to follow the directions on the packs for these, they come in different forms.

      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      This is easy when you try it!
      Look too at this recipe (https://www.biggerbolderbaking.com/tiramisu-cheesecake/) this will work well with your cream if you set it.
      I hope this is of help,
      Gemma 🙂

      • tiramisu on June 20, 2019 at 4:13 pm

        Thank you very much

      • tiramisu on June 20, 2019 at 4:19 pm

        Its just that cream is a bit unhealthy and some people use coconut cream which is also not healthy, so I wanted to find something that can make me enjoy this wonderful dessert without worrying about its affects on health.

        • Gemma Stafford on June 20, 2019 at 4:46 pm

          Moderation even in moderation AND sharing with others is the healthiest way to enjoy this dessert. Gemma 😊

  5. Reby on June 5, 2019 at 10:27 pm

    Can I use this whipped cream to make an ice cream?

    • Gemma Stafford on June 7, 2019 at 10:08 am

      Hi there,
      No! This is not real cream, it is set milk, useful for some things, particularly as a side dish for cold desserts and some no-bake cheesecakes. It will not work in my ice cream recipe. The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. I am sorry, it cannot be actually made!
      Gemma 🙂

  6. Aurelia Czekalski on June 5, 2019 at 2:00 pm

    I have been lactose intolerant for the past 2yrs. With my lactose-free ice cream, I wanted whipped cream. Unfortunately, after searching natural organic & vegan food stores, there is no such thing as lactose free heavy cream.
    With your recipe, I can use lactose free milk to make whipped cream. I just found your recipe and will make it as soon as I buy the gelatin…like today!!! Thank you so much!!!!

    • Gemma Stafford on June 6, 2019 at 10:54 am

      Hi there,
      there are lactose-free creams here in the US. Coconut cream too is a really useful thing and will whip up nicely for you.
      It is a pain when we have to adjust our diets, so lots of options for you. The ‘milk to Whipping cream’ recipe is a last resort, for cold desserts, as a side dish. Also can help with ‘no bake’ cheesecakes, but it will melt on hot food, it cannot be fresh cream.
      I hope this works for your purpose,
      Gemma 🙂

  7. billybob on May 31, 2019 at 10:49 am

    WHAT IS FULL FAT MILK!??!?!?!?!?

    • Gemma Stafford on May 31, 2019 at 11:10 pm

      Hi,

      It is also called vitamin D milk. It just milk that is not low fat or reduced fat.

      Best,
      Gemma.

  8. Gemma Stafford on May 21, 2019 at 2:32 am

    Hi Tiarra,

    Sorry to hear that. I’ll review the recipe and see if there is an issue.

    Best,
    Gemma.

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