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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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4.45 from 69 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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303 Comments

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  1. Soriah Langkilde on November 25, 2018 at 11:29 am

    Hi! Can I use goat milk in place of the cow milk? Will it thicken up as well or do I need to add in anything with the milk to help it thicken? Thanks!

    • Gemma Stafford on November 26, 2018 at 2:59 am

      Hi Soriah,
      This is a set milk, any milk will set up for you with this method. It will not of course be cream if it is not cream to start with, just an alternative, to be used in cold desserts and mousse.
      I hope this is of help,
      Gemma 🙂

  2. ellie on November 25, 2018 at 1:50 am

    Hi Gemma, it’s great that I found your milk to whipped cream recipe..I’ve been looking for heavy cream substitutes for mousse…onve whipped, can i also add powdered sugar and oreo crumbs? Thank you!

    • Gemma Stafford on November 25, 2018 at 4:33 am

      Hi Ellie,
      Yes, and that is the right application for this. It is of course not real cream, but a set milk, and would dissolve when heated.
      I hope you get on well with this,
      Gemma 🙂

  3. koesdy fan on November 17, 2018 at 2:29 am

    hai Gemma, i want to know how long does it take to mix the milk until it turns to whip cream? tq

    • Gemma Stafford on November 19, 2018 at 9:00 am

      Hi, it happens in a matter of minutes!

  4. Ellen Sumergido Luce on November 14, 2018 at 12:18 pm

    Hi Gemma, love your videos and recipes. I saw that you have a recipe for whipped cream, I was wondering if you have a recipe on how to make heavy whipping cream. I don’t have a car so it’s hard for me to get to a store to buy ingredients, unless I can get a ride with friends or my sister. I love your basic recipes (It’s a big help that you can make certain ingredients at home especially if you can’t get to the store). It would be great if you have a recipe for heavy whipping cream. Thank you!

    • Gemma Stafford on November 15, 2018 at 2:40 am

      Hi Ellen,
      Thank you for your kind words.
      I know, this is an issue for some people as it is such a perishable thing.
      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!
      You can freeze cream successfully though, and that can help. Some recipes can also take milk and butter as a substitute. The ice cream recipes though need the real thing.
      I am sorry, not much help. Thank you for being here with us,
      Gemma 🙂

  5. Chrystal007 on November 8, 2018 at 7:19 am

    Hi Gemma, I am new to your website and new to baking, I love your videos and recipes, I really would love baking but I have always been scared to in case i burn it ect. I just have a question about the home made whipping cream, can you use it to ice a cake? like you do with your cream butter frosting. Cream is very expensive where I live. My daughters birthday is coming up and I would really love to make her a cake. Also if you cant afford a piping bag what would you suggest that I can use instead?

    Thank you

    • Gemma Stafford on November 11, 2018 at 7:40 pm

      I’m really delighted to hear that, Chrystal!!! I’m glad you found my site.

      So unfortunately this whipped cream can not be used to decorate cakes. It’s more for adding to mousse. Maybe buttercream might be easier and cheaper for you to make to decorate your cake

      Best,
      Gemma.

  6. Shailja Khurana on November 3, 2018 at 3:00 am

    Hi Gemma,

    Hope you are doing great. I love all of your recipes. Can we make whipping cream with hands and whisk i.e. without any stand mixer or hand machine?
    Can you please post a video of whipped cream without any electric machine?

    • Gemma Stafford on November 3, 2018 at 3:43 am

      Hi there,
      this recipe is for an alternative to whipping cream, it is in fact a set milk, a milk jelly if you will. It is suitable for cold desserts but it is not fresh dairy cream.
      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!
      Cream however can always be whipped using a whisk or even a fork! It takes a bit of an effort but it is doable.
      I hope this is of help,
      Gemma 🙂

  7. Sofia on November 2, 2018 at 8:13 pm

    Hi Gemma,
    If using non dairy milk, does the fat content have to be the same as full fat dairy milk? Also, if using agar agar, is prepared the same way as gelatin? I heard it needs to be boiled to gel properly.
    Thank you!

    • Gemma Stafford on November 3, 2018 at 3:58 am

      Hi Sofia,
      Agar agar has many forms, and you will have to follow the directions on your pack.
      The higher the fat content the better the result here. However this is never going to be a real dairy cream. It is an alternative. coconut cream also makes a great alternative, on its own, whipped up. 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!
      I hope this helps,
      Gemma 🙂

  8. Joyce on October 21, 2018 at 1:06 am

    Can this Whipped Cream use for making the homemade butter?

    • Gemma Stafford on October 21, 2018 at 7:33 am

      Hi Joyce,

      Unfortunately for butter you can’t use this recipe. It needs to be fresh dairy cream to make butter.

      Hope this helps,
      Gemma.

    • Sarala Abraham on October 26, 2018 at 7:45 pm

      Dear Gemma, I enjoy watching your videos especially the microwave baking. Now I have a problem of getting unflavored jelatin here in Patna, India. This is for making whipped cream. Any substitute for that?

      • Gemma Stafford on October 28, 2018 at 4:29 am

        Hi Sarala,
        What you need to know is that you cannot really make fresh cream. 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!
        The Whipping Cream recipe here is an alternative, something to use with cold desserts, as a substitute. for this you can use a nimber of plant based jelling agents, agar agar/China grass/carrigeen moss. These are seaweed extracts and are worth getting to know. you need to follow the instructions for these on the packs.
        I hope this has been of help,
        Gemma 🙂

  9. Mint on October 20, 2018 at 6:58 am

    Hi i did it and i put nesquik instead of icing sugar and it didnt turn out to be a whipped cream.

    • Gemma Stafford on October 21, 2018 at 1:25 pm

      I’m glad to hear you had success!!! great job 🙂

      Gemma.

  10. Erin on October 14, 2018 at 7:38 am

    Can you make a video for heavy whipped cream?

    • Gemma Stafford on October 16, 2018 at 3:56 am

      Hi Erin,
      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!
      I do not know which creams are dairy cream in India. Amrit seems to be one, and Amul too I think, but I am not sure. Your store manager should be able to advise you.
      In Dubai I am told PUCK whipping cream is very good. (Puck Cream Pure and Natural is described as plain flavored Danish cream. It contains fresh cream from cow’s milk, butterfat (minimum 23 percent), vegetable thickeners (soybean oil, sodium alginate, and locust bean gum), and salt. The product is solely preserved by sterilization.) not for ice cream!
      I hope this is of help to you,
      Gemma 🙂

  11. Zeenia on October 12, 2018 at 5:04 am

    Can we use tetra milk too or fresh milk is necessary???

    • Gemma Stafford on October 13, 2018 at 9:17 pm

      Hi Zeenia,

      yes you can use tetra milk for this.

      Best,
      Gemma.

  12. SHARYN on October 3, 2018 at 5:38 pm

    well, I tried doing this twice tonight, both times it was a big flop

    • Gemma Stafford on October 4, 2018 at 2:33 am

      Hi Sharyn,
      This is a set milk, a jelly as it were. If you get that right it cannot go wrong. It is designed to be served with cold food.
      This is an alternative to fresh cream, for people who cannot get the real thing, it will never replace double/heavy dairy cream, and it cannot be added to hot food, it will melt.
      I do not have enough information here to know what happened for you, or what your expectations were for this. You cannot actually make the real thing,
      Gemma 🙂

  13. Sofia on September 29, 2018 at 8:18 am

    Hi Gemma,
    Can I use this whipped cream for black forest or any other kind of fresh cream cakes?

    • Gemma Stafford on September 30, 2018 at 8:51 pm

      Hi Sofia,

      I don’t recommend it. It’s best if you use fresh cream for black forest gateau.

      Best,
      Gemma.

  14. Lily on September 26, 2018 at 6:51 am

    I so love home made whipped cream😍 thanks for the recipe

    • Gemma Stafford on September 26, 2018 at 9:38 am

      Hi Lily,
      I know this has limited use, but it works well for some cold desserts. Have fun with it, the more fat content in the milk the better will be your result.
      Gemma 🙂

  15. cindy J on September 15, 2018 at 5:07 am

    I so appreciate your patience. Thank you for your recipe ideas and choices. I prepared your recipe for gluten free banana bread. Oh it smells so good and looks good, can’t wait to serve it today. I plan to make the full cream whipped cream and just happened to look at this recipe. It would be a good alternative if I couldn’t make it to the store for fresh cream, glad I went to the store! I also made your crazy bread pretzels and they were amazing!

    • Gemma Stafford on September 16, 2018 at 6:14 am

      Hi Cindy,
      good for you! well done, you are a true Bold Baker! No shortcuts for you and me!
      I am delighted that you are baking with us, and trying the more challenging recipes too, very well done,
      Gemma 🙂

  16. Adedolapo Aboaba on September 1, 2018 at 8:53 am

    Can I make this without the vannila bean pod?

    • Gemma Stafford on September 1, 2018 at 11:04 am

      Hi there,
      Yes! the thing is that this is a set milk, not ever a real dairy cream.
      It is a great side dish for cold desserts, but not for my ice cream recipe.
      Thank you for being here with us,
      Gemma 🙂

  17. Julie on August 31, 2018 at 12:29 pm

    Hi Gemma. I bake with my grandchildren and I can’t wait to make the whipping cream, and ice cream. You are amazing. Thankyou. My grandaughter Lexi says hi! X

    • Gemma Stafford on September 1, 2018 at 9:15 am

      Hi Julie,
      Thank you! Is Lexi a Bold Baker, I know there is one Lexi here!
      This Milk to cream recipe is a set milk, and really is only suitable to be served as an addition to another cold dessert. It will not work in the ice cream recipes.
      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!
      I hope this is of help,
      Gemma 🙂

  18. Dimi on August 18, 2018 at 12:44 am

    Hi!
    Why it can’t be used for ice cream?

    • Gemma Stafford on August 18, 2018 at 3:32 pm

      Unfortunately you need real cream for my ice cream.

      Hope you get a chance to make it.
      Gemma.

      • Mike on September 13, 2018 at 12:44 pm

        if u dont mind me chiming in gemma. The fat content would be off considerably and the gelatin would make the ice cream really weird and spongy and not silky smooth as it should be

        • Gemma Stafford on September 14, 2018 at 3:21 am

          Hi Mike,
          I depend on you chiming in, it is a big help when you help each other out, thank you.
          Milk when set is just that, a set milk, it is a faux cream, so is only suitable as a side to cold desserts. When you can get fresh cream you will never use this idea.
          Thank you for being in touch,
          Gemma 🙂

  19. Charisse on August 14, 2018 at 12:23 pm

    I followed it to a T, and I’ve been mixing for over an hour & even put an ice bath under it to keep it cool while mixing & still I have yet to have whipping cream.

    • Gemma Stafford on August 14, 2018 at 4:40 pm

      Hi Charisse,
      This is a set milk, an alternative to whipped cream, useful for some applications, not for everything.
      the recipe calls for 2 teaspoons of gelatin/agar agar, and this should set up this quantity of milk. If it is off a little it will not happen.
      I am sorry you were disappointed,
      Gemma 🙂

  20. Christina on August 12, 2018 at 4:24 pm

    Can I use evaporated milk to make this recipe ?

    • Gemma Stafford on August 14, 2018 at 5:26 am

      Hi Christine,
      This is never going to be real cream, it is an alternative for some applications. It is a set milk, and therfore it will work with evaporated milk, you need to try it to see if you like it. It is best used with cold desserts,
      Gemma 🙂

  21. Saoirsé Brannigan on August 6, 2018 at 3:12 pm

    Could you use artificial sweetener (eg Stevia) instead of icing sugar?
    Also why does this cream alternative not work for icecream?

    • Gemma Stafford on August 8, 2018 at 9:21 am

      Hi, i don’t think this would work without sugar, unfortunately. Milks low-fat content doesn’t create the same fluffy texture as cream, its the fat that gives the ice cream its texture.

  22. Liz on August 5, 2018 at 2:53 pm

    Maybe substitute yogurt if it is available to the person who is looking for a sour cream sub

    • Gemma Stafford on August 6, 2018 at 3:51 am

      Hi liz,
      Yes, that is a perfect substitute for this, thank you,
      Gemma 🙂

  23. Asmau on August 4, 2018 at 6:19 pm

    Hi Gemma Can I use this for chocolate mousse?

    • Gemma Stafford on August 5, 2018 at 3:09 am

      Hi there,
      This will make more of a chocolate pudding(https://www.biggerbolderbaking.com/?s=Chocolate+pudding) a few ideas here for you. I suppose you could make it and whip it, but I have not tried it. This recipe is really designed to help with things like cheesecakes, as a side dish with desserts, but it will never be a fresh dairy cream.
      If you use eggs you can make a great mousse using egg whites, and a little cream, or no cream. Raymond Blanc has a good recipe online, check it out.
      Gemma 🙂

  24. Alayo on August 1, 2018 at 11:51 am

    Hi Gemma
    My milk did not whip up fine and also my gelatin was not sponge it was still running after 10 min so wat can I do.

    • Gemma Stafford on August 2, 2018 at 1:37 am

      Hi there,
      Go back to the pack of gelatin and read the instructions. I am not sure what happened here, it sounds strange.
      The ‘cream’ resulting from this process is not of course a fresh cream, it is a set milk, useful for some recipes, as a side dish for a dessert, but not for my ice cream recipes.
      Thank you for being in touch,
      Gemma 🙂

  25. Piiia on July 21, 2018 at 2:09 am

    Hey Gimma😊
    Is it necessary to use machine ? Cant I do with my hands ?

    Thank u so so so much for this delicious receipe😘😘Love u😄

    • Gemma Stafford on July 21, 2018 at 1:56 pm

      Hi,

      Yes you can try it by hand but it will be a lot of whisking. It might be quite difficult.

      Best,
      Gemma.

  26. Anna on July 20, 2018 at 6:02 am

    Google Dairy free sour cream, and vegan sour cream for some suggestions! Not sure what is easy for you to get but there seems to be lots of choices!

    • Gemma Stafford on July 20, 2018 at 8:11 am

      Hi Anna,
      This is true, there are solutions out there for every problem, thank you for that,
      Gemma 🙂

  27. Jackie on June 28, 2018 at 8:11 pm

    The 2 ingredient ice cream is too buttery for me. I was wondering about adding some of this whipped milk to it. I understand that the whipped milk won’t work alone, but have you ever tried mixing it with the ice cream?

    • Gemma Stafford on June 28, 2018 at 9:33 pm

      Hi Jackie,

      I strongly don’t recommend that. And if you use a cream that is lower fat it won’t whip.

      Hope this helps,
      Gemma.

  28. Kaitlyn on June 26, 2018 at 3:13 pm

    Hi Gemma! Can i use 1 or 2% milk instead of full fat milk?

    Thanks!

    • Gemma Stafford on June 26, 2018 at 9:06 pm

      Yes, kaitlyn, you can use 1 or 2% 🙂

      Gemma.

  29. Shagufta Naz on June 23, 2018 at 10:42 pm

    Why this cream is not suitable for two ingredients no machine ice cream. What to consider for buying cream to make your no machine ice cream.

    • Gemma Stafford on June 24, 2018 at 2:28 am

      Hi there,
      This is not suitable because it is not cream, it is a set milk, a substitute for some uses.
      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 🙂

  30. Melissa on June 14, 2018 at 4:13 pm

    Hi Gemma! Could I use skim milk instead of full fat milk? Thanks

    • Gemma Stafford on June 14, 2018 at 8:05 pm

      Yes you can use skimmed milk 🙂

      Gemma.

  31. Ore on June 13, 2018 at 1:43 pm

    Hi Gemma, can I use this cream without whipping it for home made sour cream?

    • Gemma Stafford on June 13, 2018 at 9:35 pm

      Hi,

      Great question but unfortunately you can’t use this for sour cream. You need proper fresh dairy cream for that recipe.

      Best,
      Gemma.

      • Ore on June 14, 2018 at 6:29 am

        Thank you Gemma, please do you have any other way I can make sour cream without real cream, because real dairy cream is hard to come by in my country and its very expensive

        • Mike on September 13, 2018 at 12:43 pm

          you can use plain greek yogurt one to one in most recipes

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