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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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4.8 from 10 reviews
How to Turn Milk Into Whipped Cream
 
Author:
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.
Notes
The milk needs to be cold before you whip.

 

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198 Comments

  1. Joyce on December 24, 2017 at 9:42 am

    Hi Gemma, will this work with 2% milk?

    • Gemma Stafford on December 24, 2017 at 11:28 am

      Yes you can :), that will work

  2. Beree on December 21, 2017 at 10:25 pm

    Hi Gemma,
    I am from India.And I really love your recipes, especially the” 2 ingredients ice-cream”. Is there no such substitute for whipped cream for your ice-cream recipe? And how to pronounce your name?

    • Gemma Stafford on December 22, 2017 at 12:33 pm

      Hi there,
      Haha! my name is pronounced with a soft ‘G’, so like in the word gemstone, or gelatin.
      . The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      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.
      Gemma 🙂

  3. Evelyn on December 20, 2017 at 8:33 pm

    Hi was wondering with this recipe can i use for trifles and other desserts

    • Gemma Stafford on December 21, 2017 at 10:15 am

      Hi Evelyn,
      This is a set/jellied cream, not fresh cream as such. I would be careful how I would use this, it is useful for cheesecakes for instance, and as a side to some cold desserts, but it is not cream,
      Gemma 🙂

  4. Sapna on December 18, 2017 at 2:05 am

    I was looking for this recipe. Yours is easiest one. Thanks for sharing.

    • Gemma Stafford on December 18, 2017 at 9:30 pm

      Delighted you like it 🙂

  5. Akee on December 9, 2017 at 4:38 pm

    Hi,
    Can I know whether I can use this whipping cream in a black forest cake??

    • Gemma Stafford on December 9, 2017 at 5:14 pm

      Yes you can. It will work well.

      Just note, this is just a substitute if you absolutely can’t buy whipping cream. 🙂

  6. Mayang on November 30, 2017 at 12:01 am

    If I use agar agar on this recipe, is it the same amount and technique with gelatin?
    Can I used this for roll cake filling?
    Thanks

    • Gemma Stafford on November 30, 2017 at 7:46 pm

      Hi,

      That can be tricky as agar agar I don’t think sets as well as gelatin does. I would be worried about suggestion it to you because I haven’t tried it.

      Gemma.

  7. madhu on November 22, 2017 at 10:04 am

    Instead of chocholate whipping cream can i use chocolate icecream for my chocholate cake..

    • Gemma Stafford on November 22, 2017 at 1:45 pm

      Hi there,
      For your chocolate cake neither will do really! Ice cream will be best served as a side dish, and this whipping cream recipe is not suitable for frosting.
      try this one (https://www.biggerbolderbaking.com/best-ever-chocolate-cake/) the fudge frosting here will help!
      Gemma 🙂

  8. Song on November 18, 2017 at 4:38 pm

    Can I ask you this milk cream can be used in macaroons​??

  9. Rai on November 15, 2017 at 4:41 am

    How much time should I whisk for making this cream?

    • Gemma Stafford on November 17, 2017 at 2:56 am

      Hi Rai,
      This is a set milk, a milk jelly if you will. It is not ever going to be fresh dairy cream.
      It works well as a side to a dessert, but not so much as a frosting.
      When it is set it is just a matter of whisking it for a minute or so.
      I hope this is of help,
      Gemma 🙂

  10. carolina on November 14, 2017 at 12:14 am

    if i want to use this recipe in no bake cheesecake should i put it in the batter before or after whisking it up until it doubles in volume??

    • Gemma Stafford on November 14, 2017 at 4:54 am

      Hi Carolina,
      I would do something different to this when making a cheesecake. Thyis suggestion is for a thin cream/long life cream/full fat milk. It is more reliable for a cheesecake recipe.
      Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. (Agar needs to be handled differently, read the instructions on the pack). 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.
      *Do prepare the base before you start mixing.
      I do hope this is of help to you,
      Gemma 🙂
      *Do not over-heat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!

      • carolina on November 14, 2017 at 5:54 am

        thanks a lot <3

  11. Madhura Ghan on November 12, 2017 at 6:17 pm

    Hi Gemma, I wanted to know can this cream be used in your recipe for New York Cheesecake in a microwave?

    • Gemma Stafford on November 13, 2017 at 12:56 am

      Hi there,
      No! this is not cream, it is a set/jellied milk. It will not do for this baked recipe. It would however work in a no bake cheesecake. You would need to add it before it sets up.
      Thank you for being in touch,
      Gemma 🙂

  12. Rekha on November 10, 2017 at 8:10 pm

    Can I use this for frosting for cakes?

    • Gemma Stafford on November 11, 2017 at 2:37 am

      Hi Rekha,
      NO, not so much a frosting, more a side dish. I hope this helps,
      Gemma 🙂

  13. Jo on November 9, 2017 at 7:54 am

    Hi Gemma,
    I think I have gelatine sheets/leafs in my store cupboard somewhere, could I use these instead of the powdered stuff?
    Thanks

    • Gemma Stafford on November 10, 2017 at 2:01 am

      Hi Jo,
      Yes, I really like gelatin leaves, they are easy to work with. Do read the instructions on the pack. One sheet is the equivalent of one teaspoon of the powder.
      I do hope this is of help,
      Gemma 🙂

      • Jo on November 10, 2017 at 3:52 am

        Thank you x

  14. gene mcgowen on November 8, 2017 at 5:17 pm

    I need to know how to make cool whip with just powdered milk I don’t have any gelodon or powdered sugar

    • Gemma Stafford on November 10, 2017 at 2:24 am

      Hi there,
      Cool whip is made with hydrogenated oil, that is really hard to replicate.
      This recipe here is for a jellied milk, and needs a setting agent of some sort.
      You can make a similar thing using cornflour/cornstarch, a custard type thing. This is a traditional thing.
      ooking time: 10 mins or so.
      Preparation time: 5 mins
      1/3 cup cornstarch/cornflour.
      1 teaspoon of vanilla extract, or flavor of choice.
      2 1/2 cups milk
      2 tablespoons sugar (caster sugar)
      You make this like a custard. Blend the cornflour with a little of the cold milk. Bring the remainder of the milk to just below the boil. Add the sugar and stir it through. Pour this over the cornstarch, add the vanilla. Return to the saucepan, and bring back to the boil, it will thicken. Pour into a mold, or molds, allow to set. This is an old fashioned recipe, served with cold fruits or sauces.
      I hope this is of help to you,
      Gemma 🙂

  15. khadija on November 8, 2017 at 6:10 am

    i loved ur cream recipe i tried it it was perfect thick and rich. hats of for gemma from pakistan.

    • Gemma Stafford on November 8, 2017 at 11:12 am

      I am really happy to hear this, thank you for letting me know,
      Gemma:)

  16. sara on November 8, 2017 at 6:05 am

    i tried it was just like yours thumbs up

    • Gemma Stafford on November 8, 2017 at 11:13 am

      Hi there Sara,
      I am really delighted to hear this, thank you for your kind review,
      Gemma 🙂

  17. stephen on October 30, 2017 at 3:43 am

    What if I can’t get agra gelatin what will I use

    • Gemma Stafford on October 30, 2017 at 4:38 am

      Hi Stephen,
      I presume you are vegan. China grass/Carrigeen moss are also seaweed/plant based gelling agents. I do not know where you live, or what you have available, your local store/market may be able to help,
      Gemma 🙂

  18. Paulguad on October 26, 2017 at 4:58 pm

    All very silly comments. Just find a Bel Cream Maker, made in the 50’s and 60’s ( sometimes on Ebay), it does miracles

    • Gemma Stafford on October 27, 2017 at 2:27 am

      Hi Paul,
      Haha1 yes, you could think these are silly comments, until you realize that in many parts of the world fresh dairy cream is a mystery! When you think about it it makes sense. Prior to refrigeration this could not be kept without spoiling, particularly in hot countries. Also there are cultural reasons why cows were not farmed as a food source.
      I am constantly being informed about what other people do in other places, and it changes my view. I am happy to hear about the Bel Cream Maker, I will do my research, thank you for letting us know,
      Gemma 🙂

      • Aura on October 30, 2017 at 8:16 am

        It’s so true that finding dairy cream for whipping is nearly impossible in many parts of the world, here on the Balkans some countries have it some don’t, in my country there was a dairy company that produced one of the best in the region, but they closed down, and since the only option is the vegetable fat one, but I don’t like using fake foods, even for those few days a year when I need to decorate a cake.
        Thank you a lot, Gemma for making this recipe, it’s not the real thing but it works even better in terms of holding shape on a cake, since it stiffs in the fridge. Also, my son is a big fan of everything jelly like and he noticed it right away, and was so so happy that it combines two of his favorite deserts, whipped cream and jelly.
        I stumbled across a recipe for making the cream with full fat milk and butter, but I haven’t tried that yet, since butter is pretty expensive here to waste it on a experiment :), in case it fails.

        • Gemma Stafford on October 31, 2017 at 2:11 am

          Hi Aura,
          Yes, it is a conundrum! I grew up in a country where dairy produce is a staple, our people lived on this in very poor times, we use it in everything still, and our Irish Butter, Kerrygold, is, I think, the best in the world. Our cows are mostly grass fed too, so the color and flavor is great.
          It is difficult then to understand that these products are simply not available, but again, prior to domestic refrigeration, they could not have been stored in warm places.
          It is a pity, but there are compensations! We all love foods from Asia for instance, and are delighted when we learn to cook something new.
          There is a way to de-construct butter to make cream. I have not tried it, but I know about it. You would need to use swet/unsalted butter for this. If you try it do let us know.
          Thank you for your input on this subject, happy to help,
          Gemma 🙂

  19. Samantha on October 7, 2017 at 5:14 pm

    I just made this. It didn’t whip overly well at the end, but I added it to my cream cheese mixture. I’m attempting to make a raspberry cream pie. Do you think this mixture will set thick enough overnight in the fridge to be able to cut into slices? I didn’t add it to the crust yet. If not, I could run out and make this filling over with heavy cream.

    • Gemma Stafford on October 8, 2017 at 2:27 am

      Hi Samantha,
      Did your recipe call for fresh dairy cream? if it did then that is best! This recipe here is a substitute, it will never be fresh cream, it is a jellied milk really. It is useful for cheesecakes, and as a side dish, but not for everything. Use fresh cream if you can, it will always be better!
      Gemma 🙂

  20. swapna on October 7, 2017 at 7:19 am

    Can we use fresh home made cream made from whole milk in making ice creams?

    • Gemma Stafford on October 7, 2017 at 12:51 pm

      Hi,

      Unfortunately you can’t use this to make ice cream. You need real cream for that.

      Hope this helps,
      Gemma.

  21. Ipshita on September 30, 2017 at 7:24 am

    Quick question, will this jellied milk set if mixed with Papaya? I have been reading about how gelatin doesn’t set, when used with papaya. However, this is a gelatin set milk, which is folded in with the pureed papaya. Will that work?

    • Gemma Stafford on October 1, 2017 at 3:16 am

      Hi there,
      Good question!
      Pineapple, papaya, kiwi, mango contain an enzyme in their raw state which interferes with the setting qualities of gelatin.
      Boiling the juice seems to change this, but this alters the flavor to a degree. I think it depends on how you will handle this, perhaps cooking the fruit in a little milk, pureeing it and adding the gelatin, and the remainder of the milk would do it. I think it is worth an experiment in a small quantity, and it should taste good to! If it does not set, chill it and serve it as a milkshake!
      Gemma 🙂

  22. Siraj on September 28, 2017 at 4:39 pm

    Hi,
    There is any other way to make whipped cream for icecream (as mentioned above that gelatin mixed wipping cream can’t use for icecream)

    • Gemma Stafford on September 29, 2017 at 3:00 am

      Hi there,
      This is one of the most common questions here on BBB.
      NO! you cannot make real cream, the jellied milk here on the website is great for some recipes, such as no bake cheesecakes, but not for frostings, ice cream etc.
      Fresh cream is a natural thing, formed on dairy milk. Double/heavy cream has a fat content of 35% – 49.4%, which contrasts with full fat milk, which has 3.5% fat. Now you can see why it will not work in my ice cream recipe. Milk can of course be used in Gelato recipes, you can check this up online. I hope this is of help,
      Gemma 🙂

      • Siraj on September 29, 2017 at 4:40 am

        Hi gamma,
        Thanks for your prompt answer
        If regularly not available fresh cream in my market..Can we use wipping cream powder instead of fresh cream for making icecream

        • Gemma Stafford on September 30, 2017 at 5:13 am

          Hi,

          I don’t think that whipping cream powder would work for ice cream unfortunately. You will need real cream.

          Best,
          Gemma.

  23. Abby on September 27, 2017 at 2:23 am

    Hi gemma, do you think it works with non dairy milk like almond of soy milk?

    • Gemma Stafford on September 27, 2017 at 2:37 am

      Hi Abby,
      Yes! this is a jellied milk, really cannot be fresh dairy cream. This techniques is good to know as it can be used for cheesecakes etc. it is not good for frosting, piping etc,
      Gemma 🙂

  24. Ahmed Safi on September 23, 2017 at 2:31 am

    Hi Gemma ,
    Can I use this in your caramel sauce recipe ?

    • Gemma Stafford on September 23, 2017 at 7:27 am

      Hi Ahmed,

      Unfortunately no. You need a pouring cream for my caramel sauce.

      Best,
      Gemma.

  25. Vidhi Jain on September 23, 2017 at 12:21 am

    Can i use this to layer my cakes…. like black forest cake?

    • Gemma Stafford on September 23, 2017 at 7:35 am

      Yes, if you don’t have access to real cream then this will work as a substitute. 🙂

  26. Krutika on September 21, 2017 at 4:30 am

    Hi Gemma!
    I am from India & I love your recipes. They are so tasty and very easy to make. & You present them very nicely. I want to ask you whether milk cream can be used in cake frostings​??

    • Gemma Stafford on September 22, 2017 at 9:32 am

      Hi there,
      sadly, no! Fresh cream is not a great frosting either! it needs to be kept cold, it spoils at room temperature, and when the frosting is spoiled, so is the cake!
      Fresh cream is generally used to decorate things to be eaten up really quickly. This set milk is useful for some things, like cheesecake for instance, but not for decorating,
      Gemma 🙂

      • Krutika on September 25, 2017 at 9:10 am

        Thanks Gemma…☺

  27. maryann on September 20, 2017 at 5:13 am

    Can it be placed in a deep freezer??
    Is it automatically an ice cream after the process

    • Gemma Stafford on September 21, 2017 at 2:39 am

      No, No, No!
      This is a jellied milk, not really a cream, and not an ice cream. It is a substitute only for particular applications. It can work in cheesecake recipes, and as a side dish to some desserts, it is limited!
      Gemma 🙂

  28. Aurel on September 11, 2017 at 7:27 am

    Dear Gemma,
    Can I ask something? How long this Whipped Cream will last? Because, if this cream will last long more than I thought, I can make this recipe at least a week before I use it for my event. Actually, your recipe help me so much because in my country, the whipping cream are the most expensive ingredient. So I can’t use it for a recipe that cost so many whipping cream. Thank you so much… 🙂

    • Gemma Stafford on September 13, 2017 at 5:36 pm

      Hi Aurel,

      it will last for 2 days. sorry but not much longer. I hope this helps 🙂

      Gemma.

      • Aurel on September 26, 2017 at 4:29 am

        Thank you 😊

  29. uuyy on September 7, 2017 at 5:56 am

    Dear Gemma,
    I used agar agar but in vain. It couldn’t dissolve in milk. Could you give me some tips? Thank you very much!

    • Gemma Stafford on September 12, 2017 at 6:25 am

      Hi,

      ughhhh I have heard from people in the past that they had trouble using agar agar. I use gelatin and don’t have a huge amount of experience using agar. Sorry.

      Hope you find a solution,
      Gemma.

  30. Anna on September 4, 2017 at 10:12 pm

    Very cool! Will try this because I am making eclairs for my hubby’s birthday and was looking for a thicker/ jellier alternative to store bought whip cream. And easier to make than the filling that goes with the recipe. I hope I can add a little vanilla bean flavor in without it messing anything up. Thanks!

    • Gemma Stafford on September 5, 2017 at 2:04 am

      Hi Anna,
      Remember this is not fresh cream, and really is a jellied milk! Do try it before the big day, I am not sure it will suit eclairs! You can add a little gelatin to whipping cream to make that firmer. This works for cheesecakes too. Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. 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. You can now add this to the whipped cream.
      *Do not over-heat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      Gemma 🙂

  31. Annie on August 29, 2017 at 9:11 am

    Hi! I was wondering how I could make this if I didn’t have the full fat milk. I tried it with the 2% reduced milk that I have but it didn’t turn out very well.

    • Gemma Stafford on August 29, 2017 at 6:30 pm

      Hi Annie,

      so it just won’t be creamy and have much flavor if you don’t use full fat milk. It will set and become firm but will have less flavor.

      Hope this helps,
      Gemma.

  32. sophia on August 18, 2017 at 5:39 pm

    Dear gemma,

    can you make a recipe of how to make confectioner’s sugar,

    Thanks..

    • Gemma Stafford on August 19, 2017 at 5:47 pm

      Hi Sophia,

      Here you go, click this link :

      🙂

  33. Danica on July 27, 2017 at 8:11 pm

    Hi Gemma, will this recipe work for mousse fillings? Thanks!

    • Gemma Stafford on July 28, 2017 at 12:31 am

      Hi Danica,
      This is a jellied milk, it is set, a milk jelly if you will.
      This is a useful technique for setting cheesecakes and mousse. The trick will be to balance the liquids with the amount of gelatin. you may need to practice this. How to add it can also be a learning curve. Read this through, and you will get the idea:
      Q. How do I add gelatin to a cheesecake?
      A. Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. 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.
      *Do prepare the base before you start mixing.
      *Do not over-heat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      Gemma 🙂

  34. Rebekah on July 26, 2017 at 9:12 am

    I’m assuming that the powdered sugar goes in during the last step, when whipping the milk, but I don’t see it in the recipe. Thanks!!

    • Gemma Stafford on August 2, 2017 at 7:20 pm

      Hi Rebekah,

      I don’t put sugar into my whipped cream but you can just add it in at the start 🙂

      • Angelina on September 25, 2017 at 12:41 pm

        I also had this question… Confectioners sugar is in the ingredients but not in the rest of recipe, where does it go?

        • Gemma Stafford on September 27, 2017 at 2:21 am

          Hi Angelina,
          OOOPS! I did not notice that until now, thank you. I have updated the recipe now. Stir it into the cold milk before toy add the gelling agent.
          Gemma 🙂

          • Angelina on September 27, 2017 at 6:33 am

            Hahah that’s alright… Great! I’m going to try this for sure…



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