Bold Baking Basics, Homemade Ingredients

How to Turn Milk Into “Whipped Cream”

4.31 from 112 votes
Learn How to Turn Milk Into Whipped Cream for a great whipping cream substitute you can use for my cheesecakes, mousses & more!
How to turn Milk into ‘Whipped Cream’. Sounds crazy but It’s pretty incredible!

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.

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

Watch The Recipe Video!

Gemma's How to Turn Milk Into Whipped Cream

4.31 from 112 votes
Learn How to Turn Milk Into Whipped Cream for a great whipping cream substitute you can use for my cheesecakes, mousses & more!
Author: adapted from'The Simply Cooking Channel'
Learn How to Turn Milk Into Whipped Cream for a great whipping cream substitute you can use for my cheesecakes, mousses & more!
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

  • In a small bowl, add ¼ cup of cold milk.
  • Scatter over the powdered gelatin over the milk and let it sit for 5 minutes to form a sponge.
  • 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.
  • 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.
  • 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.
  • 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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Comments & Reviews

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newest oldest most useful
C
Member
C
15 days ago

Hi, can I use this on your Tres Leches recipe? Thanks

raymond
Guest
raymond
1 month ago

Its ok to use white sugar instead of confectioners sugar?

Henny
Guest
Henny
1 month ago

Can u teach us how to make heavy cream?

Henny
Guest
Henny
1 month ago

If i want to whip 100 g of whipping cream, can i ? N what is the dose for the ingredients ?

Nora Ismail
Guest
2 months ago

Hi Gemma,
Can I use for ice cream topping.

Emmanuel
Guest
Emmanuel
3 months ago

Can I use this to make a ganache?

Lina
Guest
Lina
3 months ago

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?

want to bake tiramisu
Guest
want to bake tiramisu
4 months ago

Can this recipe be used on tiramisu??

Reby
Member
Reby
5 months ago

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

Aurelia Czekalski
Guest
Aurelia Czekalski
5 months ago

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!!!!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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