Whipped Cream Without Heavy Cream Recipe

Introduction

This whipped cream recipe is perfect for when you don’t have heavy cream on hand. Using simple ingredients like whole milk and butter, you can create a rich and fluffy topping that’s great for desserts and drinks.

Ingredients

• ⅔ cup (5 fl oz/150 ml) whole milk
• 10 ½ tablespoons (5 ¼ oz/149 g) unsalted butter, diced
• 1 tablespoon granulated sugar (optional)
• ½ teaspoon vanilla extract (optional)

Instructions

1. Step 1: In a bowl, combine the milk and butter. Heat the mixture over medium heat in a small saucepan or in the microwave until the butter is fully melted.
2. Step 2: Transfer the warm mixture to a blender and blend on the highest speed for 5 minutes. Every 30 seconds, lift the center of the blender cap to release steam.
3. Step 3: Pour the blended mixture into a small bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
4. Step 4: Let the mixture come to room temperature, then refrigerate for at least 4 hours or overnight.
5. Step 5: If using, stir in the sugar and vanilla extract. Pour the chilled mixture into a medium bowl and whip with a handheld electric mixer on high speed for 3 to 5 minutes until it reaches your desired stiffness.
6. Step 6: Use the whipped cream immediately or refrigerate for up to 2 hours. The unwhipped mixture can be stored in the refrigerator for up to 4 days.

Tips & Variations

• For a richer flavor, use high-fat whole milk or add a little cream if available.
• Adjust the sugar amount to make it sweeter or leave it out for a more neutral whipped cream.
• Try adding different extracts like almond or peppermint for unique flavor twists.
• Be patient when whipping; the cream may take a few extra minutes compared to traditional heavy cream.

Storage

Store any unused unwhipped mixture in an airtight container in the refrigerator for up to 4 days. Once whipped, it is best used immediately but can be refrigerated for up to 2 hours. Gently rewhip if separation occurs before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat or skim milk instead of whole milk?

Whole milk provides the necessary fat content to achieve a creamy texture. Using low-fat or skim milk may result in a less stable whipped cream.

Why do I need to blend the milk and butter mixture?

Blending ensures the butter is fully incorporated into the milk, creating a smooth, uniform base that whips up to mimic traditional whipped cream.

Whipped Cream Without Heavy Cream Recipe

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★★★★★

4.8 from 96 reviews

This recipe provides a simple and delicious way to make whipped cream without using heavy cream. Using whole milk and butter, this homemade whipped cream mimics the rich texture and flavor of traditional whipped cream, making it a perfect dairy topping for desserts, beverages, and more. It requires minimal ingredients and straightforward steps including heating, blending, chilling, and whipping.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 15 minutes
• Yield: Approximately 1 cup whipped cream 1x
• Category: Dessert Topping
• Method: Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• ⅔ cup (5 fl oz / 150 ml) whole milk
• 10 ½ tablespoons (5 ¼ oz / 149 g) unsalted butter, diced
• 1 tablespoon granulated sugar (optional)
• ½ teaspoon vanilla extract (optional)

Instructions

1. Combine Milk and Butter: In a small saucepan over medium heat or in the microwave, heat together the whole milk and diced butter until the butter has completely melted. Stir to combine the liquids evenly.
2. Blend the Mixture: Transfer the warm milk and butter mixture to a blender. Blend on the highest speed for 5 minutes. Every 30 seconds, carefully lift the center of the blender lid to release steam, ensuring safety and preventing pressure buildup.
3. Prevent Skin Formation: Pour the blended mixture into a small bowl. Cover the surface directly with a piece of plastic wrap to prevent a skin from forming on top as the mixture cools.
4. Chill the Mixture: Let the mixture come to room temperature, then refrigerate it for at least 4 hours or overnight to properly chill and allow the fats to solidify for whipping.
5. Add Flavor and Whip: Once chilled, stir in the sugar and vanilla extract if using. Pour the mixture into a medium bowl and use a handheld electric mixer to whip on high speed for 3 to 5 minutes until the mixture reaches your desired stiffness and forms peaks.
6. Store or Serve: Use the whipped cream immediately for best texture, or refrigerate for up to 2 hours. The unwhipped cream mixture can be stored in the refrigerator for up to 4 days.

Notes

• The optional sugar and vanilla enhance the flavor but can be omitted for a plain whipped cream.
• Ensure the mixture is properly chilled for at least 4 hours to achieve good whipping results.
• Be cautious when lifting the blender lid while blending to avoid burns from steam.
• Use unsalted butter to control the saltiness; salted butter will affect flavor.
• This whipped cream is best used fresh but can be refrigerated for a short time as noted.

Keywords: whipped cream without heavy cream, homemade whipped cream, dairy topping, whipped butter cream, easy whipped cream recipe