Homemade Whipping Cream
Learn how to make homemade whipping cream with just two simple ingredients! This easy DIY recipe is perfect for baking, coffee, sauces, and even making butter. There’s something incredibly satisfying about making your own homemade whipping cream from scratch. Not only is it easy and budget-friendly, but it’s also free from preservatives and artificial stabilizers. If you’ve ever run out of store-bought heavy cream, this simple two-ingredient method will save the day!
With just milk and butter, you can create a rich and creamy homemade heavy whipping cream that’s perfect for baking, cooking, and even making butter!
How to Use Homemade Whipping Cream
This homemade whipping cream can be used in so many ways! Here are some ideas:
✔ Make Fresh Whipped Cream – Whip it up with powdered sugar and vanilla for a perfect dessert topping.
✔ Use in Coffee & Lattes – Add a splash for a creamy homemade latte.
✔ Enrich Soups & Sauces – Stir into alfredo sauce, mashed potatoes, or creamy tomato soup.
✔ Create No-Churn Ice Cream – Mix with sweetened condensed milk and freeze for homemade ice cream.
✔ Make Homemade Butter – Keep whipping past the soft peak stage to turn it into fresh butter!
Storage Tips
- Store in an airtight container in the refrigerator for up to 1 week.
- If it starts to separate, give it a quick stir or blend to re-emulsify.
- It does not freeze well due to the milk content, so it’s best made fresh.
Frequently Asked Questions
Can I use this in place of heavy cream in recipes?
Yes! This homemade version works well for cooking and baking, but because it has a slightly lower fat content, it won’t whip up quite as stiff as store-bought heavy cream.
Can I use plant-based milk?
Unfortunately, plant-based milks do not contain enough fat to properly emulsify with butter. However, coconut cream can be a great alternative if you’re looking for a dairy-free option.
Does this work for making butter?
Absolutely! If you continue whipping the cream, it will eventually separate into butter and buttermilk, which can be used for baking.
Making your own homemade whipping cream is so simple and rewarding. Whether you’re using it for desserts, coffee, or savory dishes, this easy two-ingredient recipe will save you a trip to the store.
If you try this recipe, let me know in the comments how you used it! Happy homemaking!
Homemade Whipping Cream
Ingredients
- ⅔ cup whole milk – The higher the fat content the better. Full-fat milk works best.
- 5 tablespoons unsalted butter – Adds richness and creates the thick texture needed for whipping.
- Optional 1 tablespoon powdered sugar – If you’re making a sweet whipped cream.
- Optional ½ teaspoon vanilla extract – For extra flavor in desserts.
Instructions
- Step 1: Melt the Butter
- In a small saucepan, melt 5 tablespoons of butter over low heat until completely liquid. Be careful not to let it brown.
- Step 2: Combine with Milk
- In a mixing bowl, pour ⅔ cup of whole milk. Slowly add the melted butter while whisking continuously to help it emulsify.
- Step 3: Blend Until Smooth
- For best results, use a hand mixer or immersion blender to blend the mixture for about 1-2 minutes until fully combined. It should start to thicken slightly.
- Step 4: Chill for Best Results
- Transfer your homemade whipping cream into a mason jar or airtight container and refrigerate for at least 30 minutes before using. This allows the fats to firm up, making it easier to whip later.
- Step 5: Whip It Up! *(Optional)
- Once chilled, use a hand mixer or stand mixer to whip the cream until it reaches soft peaks. This will take about 3-5 minutes.
Notes
Storage Tips
- Store in an airtight container in the refrigerator for up to 1 week.
- If it starts to separate, give it a quick stir or blend to re-emulsify.
- It does not freeze well due to the milk content, so it’s best made fresh.
