Whipped Cream Without Heavy Cream

Learn how to make whipped cream without heavy cream using milk and butter-simple, real, and creamy with just a few common ingredients.

2 Servings

Prep Time: 10 min Total Time: 250 min

https://www.biggerbolderbaking.com/whipped-cream-without-heavy-cream/

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) )

Instructions

Step 1

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.

Step 2

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.

Step 3

Pour the mixture into a small bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming.

Step 4

Let it come to room temperature before refrigerating it for at least 4 hours (or overnight).

Step 5

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.

Step 6

Use immediately or refrigerate for up to 2 hours. (Unwhipped cream can be stored in the refrigerator for up to 4 days.)