Learn how to make whipped cream without heavy cream using milk and butter-simple, real, and creamy with just a few common ingredients.
- ⅔ cup (5 fl oz/150 ml) whole milk
- 10 ½ tablespoons (5 ¼ oz/149 g) butter , unsalted and diced
- 1 tablespoon granulated sugar (optional)
- ½ teaspoon vanilla extract (optional)
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In a bowl combine the milk and butter. Heat until the butter melts fully in a small saucepan over medium heat or in the mcirowave.
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Transfer to a blender and blend on the highest speed for 5 minutes. Every 30 seconds, lift the center of the cap to release steam.
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Pour the mixture into a small bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming.
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Let it come to room temperature before refrigerating it for at least 4 hours (or overnight).
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Stir in the sugar and vanilla extract if using and then pour the mixture into a medium bowl and using a handheld electric mixer, whip on high speed for 3-5 minutes, until desired stiffness is reached.
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Use immediately or refrigerate for up to 2 hours. (Unwhipped cream can be stored in the refrigerator for up to 4 days.)
- Milk can easily bubble over when being heated and throw off your measurements so be sure to keep stirring and keep an eye on it.
- The butter you use must be unsalted or your end result will be very salty!
- Five minutes seems like a long time to blend but this will ensure that the milk and butter stay emulsified as it cools. If they separate you won’t be able to whip this.
- Steam can cause pressure inside the blender that can cause the cap to blow off and make a big mess so be sure to occasionally lift the lid for a second to release the steam.
- This must be whipped when it’s fully chilled. If you need to speed the process, you can put the bowl of cream in an ice bath and stir for a few minutes until cold, then refrigerate for 1 hour.
- If you don’t have a handheld mixer you can use a stand mixer fitted with a whisk attachment.
- You can whip this to any stage you want: soft, medium or stiff peaks.