Buzz
If a recipe requires cream, replacing it with milk can be difficult because milk lacks the same properties as cream. For example, butter can only be made from heavy cream, not whole milk. Fortunately, you can easily make cream at home. All you need is whole milk and butter or gelatin. For the best quality cream, look for non-homogenized milk.
Ingredients
Heavy Cream
- 180 ml cold milk (2% or whole)
- ⅓ cup (75 g) unsalted butter
Yields 1 cup (240 ml) of heavy cream
Whipped Cream
- 60 ml cold water
- 2 teaspoons (10 g) unflavored gelatin
- 1 cup (240 ml) whole milk
- ¼ cup (30 g) powdered sugar
- ½ tablespoon (7.5 ml) vanilla extract
Yields 2 cups (480 ml) of whipped cream
Separating Cream from Milk
- Non-homogenized milk
Quantity varies
Steps
Making Heavy Cream
Melt unsalted butter in a saucepan over low heat. Add 1/3 cup (75 g) of butter to the saucepan. Keep the heat low and allow the butter to melt, occasionally stirring with a spoon or rubber spatula.
Avoid using margarine or salted butter, as they will give your homemade heavy cream an unusual taste.
Stir 1 tablespoon (15 ml) of melted butter into cold milk. This step, known as "tempering," is crucial. Pouring all the melted butter into the milk at once will cause the milk to heat too quickly and curdle.
- Whole milk yields the best results, but 2% milk can also be used.
- Perform this step in a separate container; a large measuring cup is ideal.
- Use the full 180 ml of cold milk for this step.
Pour the milk into the remaining butter and heat over low heat. Add the tempered milk to the saucepan with the rest of the butter. Keep the heat low and stir continuously with a whisk as the milk warms. Once steam begins to rise, you're ready for the next step.
- Do not let the milk come to a boil.
Blend the mixture until it thickens. A blender works best, but you can also use a food processor, stand mixer, or even a handheld mixer. The thickening time will vary depending on the tool you use, but it typically takes a few minutes.
- The final product should have a thick, smooth consistency – similar to heavy cream.
- This recipe won't thicken as much as whipped cream.
Store the cream in the refrigerator and use it within a week. Let the mixture cool to room temperature first, then transfer it to an airtight container and refrigerate. You can use this mixture as a substitute for heavy cream in recipes.
The cream you just made will eventually separate over time. If this happens, you can simply shake the container vigorously. Alternatively, you can gently reheat it on low heat while stirring.
Making Whipped Cream
Dissolve water with unflavored gelatin and let it sit for about 5 minutes. Pour ¼ cup (60 ml) of cold water into a small or medium saucepan. Add 2 teaspoons (10 g) of unflavored gelatin to the water. Wait 5 minutes for the gelatin to absorb the water and bloom. Do not turn on the heat yet.
- If you don’t have or prefer not to use gelatin, you can substitute it with agar powder.
- For a richer cream, replace the water with ¼ cup (60 ml) of cold milk.
- Avoid using jello or flavored gelatin, as they contain sugar and flavors that may alter the taste of the cream.
Heat over low heat and stir continuously until the mixture becomes clear. This step only takes a few minutes. If the mixture is taking too long to heat, you can increase the heat slightly. Once the gelatin is fully dissolved and the liquid turns clear, proceed to the next step.
Note that mixtures using milk will not turn clear. Simply wait for the gelatin particles or chunks to dissolve completely in the liquid.
Allow the mixture to cool, then pour it into a bowl of whole milk and whisk for a few seconds. Remove the saucepan from the heat and let it cool to room temperature. Next, pour 1 cup (240 ml) of milk into a bowl, then add the cooled gelatin mixture. Use a whisk to stir for about 20-30 seconds.
- The cooling time for the gelatin depends on your kitchen temperature, typically taking 10-15 minutes.
- Whole milk is essential due to its higher fat content. Other types of milk won’t yield the same results because of their lower fat content.
Add powdered sugar and vanilla extract, then stir thoroughly. Mix in ½ tablespoon (7.5 ml) of vanilla extract and ¼ cup (30 g) of powdered sugar. Use a whisk to combine until the mixture is uniform in color and texture, with no streaks or lumps.
- You can experiment with different flavors, such as almond extract.
- Use powdered sugar or confectioners’ sugar. Avoid regular granulated sugar.
- For a less sweet cream, use only 2 tablespoons (15 g) of powdered sugar and omit the vanilla extract.
Refrigerate the mixture for about 90 minutes, stirring every 15 minutes. Cover the bowl with plastic wrap and place it in the refrigerator. Every 15-20 minutes, take the bowl out and whisk briefly, then return it to the fridge. Repeat this process several times over the course of 60-90 minutes.
- As the mixture chills, the ingredients will begin to bind and thicken. Stirring prevents separation.
- For better results, chill the whisk as well. This speeds up the process and prevents the mixture from separating.
Use a hand mixer to whip the mixture until smooth and creamy. Take the bowl out of the refrigerator and start whipping the mixture with a hand mixer. Continue until the mixture thickens and soft peaks form.
- Make sure to whip around the edges of the bowl. The cream will double in volume as it whips.
- The whipping time depends on the cream’s temperature, the mixer’s speed, and your desired consistency. However, this step should only take a few seconds.
- If you don’t have a hand mixer, you can use a stand mixer or a food processor with a whisk attachment.
Store the whipped cream in the refrigerator for up to 2 days. A glass jar or bottle with a lid is ideal. These not only preserve the cream’s flavor but are also convenient to use. Avoid plastic containers, as chemicals from the plastic can seep into the cream and affect its taste.
- While similar to cream made from heavy cream, the two are not identical.
- Whipped cream is perfect for topping (like waffles, pancakes, etc.) or as a filling for desserts.
Separating Cream from Milk
Pour non-homogenized milk into a glass jar. You’ll need a ladle to pour the milk, so a wide-mouthed jar is easier to handle than a narrow one. Ensure the jar is clean.
- If the milk is already in a glass jar, you can skip this step.
- This method only works with non-homogenized milk, as homogenized milk lacks a high cream content.
- The easiest way to check if milk is homogenized is to read the label when purchasing. If the milk is in a glass jar, you can also look for a cream line.
Let the fresh milk settle for 24 hours. You can use store-bought non-homogenized milk or milk freshly obtained from a cow. If using the latter, allow the milk to settle for at least 24 hours.
- Fresh milk isn’t fully separated. The 24-hour period allows the cream to rise to the surface.
Look for the separation line between the milk and cream. This line is called the "cream line." The milk will be clearer and lighter in color, while the cream will be thicker and more yellowish. The milk will settle at the bottom, while the cream will float to the top.
- The "cream line" won’t be sharp but will resemble the separation of salad dressing, with liquid at the bottom and oil on top.
- If you can’t find the cream line, the milk and cream need more time to separate. It’s also possible that you’ve purchased homogenized milk.
Dip a ladle into the cream layer, above the cream line. Use a small ladle that fits into the jar’s opening. Scoop out the cream carefully, ensuring you don’t go too deep and mix in the milk below. Focus on scooping only the cream.
- If the cream line is too thin to scoop, you can use a syringe instead.
Transfer the cream into another jar. Lift the ladle and move the cream into a separate container. You can use a bowl or glass jar – just ensure it has a lid.
- If using a syringe, be careful not to draw in milk. Avoid fully releasing the bulb.
Repeat the process until only about 1 inch (2.5 cm) of cream remains. Stop scooping when a small amount of cream is left in the milk jar to avoid accidentally mixing milk into the cream. The remaining cream also enhances the milk’s flavor, similar to whole milk.
- If milk accidentally mixes into the cream, it can disrupt the texture of whipped cream or butter you intend to make. This is similar to water getting into whipped cream or butter.
Use the separated milk and cream as desired. Use the milk for drinking or cooking; it’s great for cereal or coffee. The separated cream is perfect for making whipped cream or butter.
- Seal both jars and store them in the refrigerator.
- Use the milk and cream within 1 week.
Tips
- Be careful not to over-whip the cream. If you whip it too much, it will start to solidify and turn into butter!
- The butter and gelatin recipe won’t yield an exact match to store-bought products, but it’s very close.
What You'll Need
Making Heavy Cream
- Saucepan
- Bowl
- Whisk
- Blender or food processor
- Jar or container with a lid
Making Whipped Cream
- Saucepan
- Whisk
- Electric or handheld mixer
- Large mixing bowl
Separating Cream from Milk
- 2 glass jars
- Ladle
