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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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4.6 from 22 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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250 Comments

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  1. 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.

  2. 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 🙂

  3. 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.

  4. 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.

  5. 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 🙂

  6. 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.

  7. 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

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