Whipped Cream Without Heavy Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
