Whipped Cream Without Heavy Cream Recipe

Introduction

Whipped cream without heavy cream is a clever and delicious alternative when you don’t have heavy cream on hand. Using simple ingredients like milk and butter, you can create a light, fluffy topping perfect for desserts and drinks.

Ingredients

• ⅔ cup (5 fl oz / 150 ml) whole milk
• 10½ tablespoons (5¼ oz / 149 g) unsalted butter, diced
• 1 tablespoon granulated sugar (optional)
• ½ teaspoon vanilla extract (optional)

Instructions

1. Step 1: In a small saucepan over medium heat or in the microwave, combine the milk and butter and heat until the butter fully melts.
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 slightly to release steam.
3. Step 3: Pour the mixture into a small bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
4. Step 4: Allow the mixture to reach 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 mixture into a medium bowl and whip with a handheld electric mixer on high speed for 3–5 minutes until it reaches your desired stiffness.
6. Step 6: Use the whipped cream immediately or refrigerate for up to 2 hours. Unwhipped cream can be stored in the refrigerator for up to 4 days.

Tips & Variations

• Use chilled whole milk for better whipping results.
• Adjust the sugar to taste or omit it for a less sweet cream.
• Try adding a splash of almond or coconut extract instead of vanilla for a different flavor.

Storage

Store any unused whipped cream in an airtight container in the refrigerator and use within 2 hours for best texture. The unwhipped milk and butter mixture lasts up to 4 days refrigerated and can be whipped fresh when needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Whole milk provides the necessary fat content for proper whipping. Using low-fat milk may result in a thinner mixture that won’t whip well.

Why is the mixture blended for so long?

Blending the warm milk and melted butter thoroughly helps to emulsify the fats and liquids, creating a base that can be whipped into a creamy texture similar to heavy cream.

Whipped Cream Without Heavy Cream Recipe

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This recipe shows how to make whipped cream without using heavy cream by utilizing whole milk and butter. It’s a clever, homemade alternative that mimics the richness of traditional whipped cream, using simple ingredients and a blender to whip up a creamy, fluffy topping perfect for desserts and beverages.

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

Ingredients

Scale 1x2x3x

Whipped Cream 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 and Heat Ingredients: In a small saucepan over medium heat or in the microwave, combine the whole milk and diced butter. Heat until the butter melts fully, ensuring a smooth mixture ready for blending.
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 cap to release steam and prevent pressure build-up.
3. Cool the Mixture: Pour the blended mixture into a small bowl. Place a piece of plastic wrap directly on the surface of the liquid to prevent a skin from forming as it cools down.
4. Chill: Let the mixture come to room temperature, then refrigerate it for at least 4 hours or overnight to allow it to thicken and chill thoroughly.
5. Sweeten and Whip: After chilling, stir in the sugar and vanilla extract if using. Pour the cold mixture into a medium bowl and use a handheld electric mixer to whip it on high speed for 3-5 minutes until it reaches the desired stiffness of whipped cream.
6. Serve or Store: Use the whipped cream immediately as a topping or refrigerate for up to 2 hours. Note that the unwhipped mixture can be stored in the refrigerator for up to 4 days.

Notes

• Be careful when blending hot liquids; release steam regularly to prevent any pressure buildup inside the blender.
• Plastic wrap placed directly on the mixture’s surface prevents a skin from forming, ensuring smooth texture.
• Whipped cream made this way is best used fresh but can be stored briefly in the refrigerator.
• Optional sugar and vanilla extract enhance flavor but can be omitted for a plain whipped cream.
• Use unsalted butter for better control over saltiness.

Keywords: whipped cream without heavy cream, homemade whipped cream, dairy whipped cream substitute, simple whipped topping