Learn How to Turn Milk Into Whipped Cream for a great whipping cream substitute you can use for my cheesecakes, mousses & more!
- 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
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In a small bowl, add ¼ cup of cold milk.
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Scatter the powdered gelatin over the milk and stir it in well with a fork. Let it sit for 5 minutes or so to form a sponge.
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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.
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Pour the 1 cup of milk into a large bowl. Pour in the melted gelatin mix and whisk together. Place in the fridge for roughly 20 minutes or until it starts to thicken up.
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Take out of the fridge, add the confectioners sugar/icing sugar and stir it through. 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.
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Store in the fridge and use within 2 days. It will not freeze.
Watch the Recipe Video!
The milk needs to be cold before you whip. If the mixture gets soupy or grainy during whipping, chill it again in the fridge until thickens up and continue to whip.