Description
This easy Homemade Heavy Whipping Cream recipe combines whole milk and melted butter to create a perfect substitute for heavy cream used in cooking, baking, and sauces. It blends quickly and provides a creamy texture, ideal for recipes that require richness without the need for store-bought cream.
Ingredients
Scale
Ingredients
- 2/3 cup whole milk, cold
- 1/3 cup unsalted butter, melted and slightly cooled
Instructions
- Combine Milk and Butter: Place the cold whole milk into a blender to start the base of your cream.
- Blend Slowly: With the blender running on low speed, slowly drizzle in the melted butter to allow it to emulsify properly with the milk.
- Blend Until Smooth: Continue blending for 20 to 30 seconds until the mixture is fully combined and smooth, mimicking the consistency of heavy cream.
- Use or Store: Use the homemade cream immediately in recipes that call for heavy whipping cream, or store it in an airtight container in the refrigerator for up to 2 days. Shake well before using if separation occurs.
Notes
- This homemade heavy cream works best for cooking, baking, and sauces but is not suitable for whipping into whipped cream.
- Use high-quality whole milk and real unsalted butter for the best flavor and texture.
- Store the cream in the fridge and consume within 2 days for optimal freshness.
- If separation happens after storage, simply shake or stir well before using.
