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A cozy kitchen scene featuring a glass jar of homemade whipping cream on a wooden countertop. A small bowl of freshly whipped cream with soft peaks sits beside it, with a spoon resting nearby. A rustic linen cloth is draped next to the jar, creating a warm and inviting atmosphere.
Jana Rae

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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 Cups
Course: Baking Staples
Cuisine: American
Calories: 52
Ingredients Method Notes

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.

Method
 

  1. Step 1: Melt the Butter
  2. In a small saucepan, melt 5 tablespoons of butter over low heat until completely liquid. Be careful not to let it brown.
  3. Step 2: Combine with Milk
  4. In a mixing bowl, pour ⅔ cup of whole milk. Slowly add the melted butter while whisking continuously to help it emulsify.
  5. Step 3: Blend Until Smooth
  6. 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.
  7. Step 4: Chill for Best Results
  8. 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.
  9. Step 5: Whip It Up! *(Optional)
  10. 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.