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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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4.36 from 93 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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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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349 Comments

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  1. 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 🙂

  2. 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 🙂

  3. 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.

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