How Do You Make Heavy Cream? A Simple Step-by-Step Guide

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Have you ever been in the middle of baking a delicious dessert, only to realize you’re out of heavy cream? It’s a common kitchen mishap, especially when so many delectable recipes rely on that rich, creamy goodness. Knowing How Do You Make Heavy Cream at home can be a game-changer, saving you a trip to the store and ensuring your baking plans stay on track.

This easy 2-ingredient recipe will show you exactly how do you make heavy cream using ingredients you likely already have: milk and butter. And the best part? This homemade heavy cream whips up beautifully, achieving those coveted stiff peaks perfect for frosting cakes, topping pies, or folding into decadent desserts.

Beyond just a simple substitute, understanding how do you make heavy cream opens up a world of kitchen possibilities. Plus, we’ll even explore a bonus: what to do if you make too much whipped cream. Accidentally overwhip? No problem! We’ll guide you on how to turn whipped heavy cream into homemade butter and buttermilk, minimizing waste and maximizing your culinary creations.

Let’s get started and unlock the secret of the magical transformation of milk and butter into luscious heavy cream!

EQUIPMENT

• Kitchen scale or measuring cups
• Blender
• Saucepan
• Hand mixer or stand mixer
• Mixing bowl
• Plastic food wrap

INGREDIENTS

• 150 g Unsalted Butter (Approximately 1⅓ sticks of butter; no need to soften.)
• 150 g Whole Milk (Approximately ⅔ cup)
• 30 g Powdered Sugar (Optional, for sweetened cream)
• 5 g Vanilla Extract (1 tsp, Optional, for flavor)

How to Make Heavy Cream with Milk and Butter: Step-by-Step

1. Melt Butter and Milk: In a saucepan, combine the butter and milk. Cook over medium-low heat, stirring continuously until the butter is completely melted. It’s crucial to keep the heat low and avoid boiling the mixture. Once melted, remove the saucepan from the heat immediately.

2. Blend the Mixture: Pour the hot milk and butter mixture into a blender. Secure the lid and blend on high speed for about 1 minute. Blending emulsifies the fat and liquid, creating a smooth, cream-like consistency. Using a blender ensures that the mixture is thoroughly combined, which is key to achieving a heavy cream texture.

3. Chill Thoroughly: Transfer the blended mixture to a mixing bowl. Allow it to cool to room temperature on the counter. Once cooled, cover the bowl tightly with plastic food wrap. Press the plastic wrap directly onto the surface of the mixture. This prevents skin from forming and stops condensation from dripping back into the cream, which can affect its texture. Refrigerate the mixture overnight, or for at least 8 hours, until it is completely chilled. This chilling time is essential for the mixture to thicken and become whip-able. Homemade heavy cream (unwhipped) will keep well in the refrigerator for about 5 days.

4. Prepare to Whip: When you’re ready to whip your homemade heavy cream, remove the mixing bowl from the refrigerator and take off the plastic wrap. If desired, add powdered sugar (or granulated sugar) and vanilla extract for a sweeter, flavored whipped cream. Powdered sugar is often preferred as it dissolves more easily into cold cream.

5. Dissolve Sugar (Optional): If using sugar, use the beaters of your hand mixer to gently stir the sugar into the heavy cream until it is mostly dissolved. This step is helpful, especially with powdered sugar, to prevent it from puffing out in a cloud when you begin to whip at a higher speed.

6. Whip to Desired Peaks: Using a hand mixer or stand mixer fitted with the whisk attachment, beat the heavy cream on medium speed. Continue whipping until you reach your desired consistency. For warmer kitchens, whipping the cream in a bowl set over an ice bath can help it whip faster and more effectively.

   Whipped heavy cream is best used immediately, but it can be stored in the refrigerator for 1 to 2 days.

   Understanding Whipped Cream Stages:

   • Soft Peaks: When you lift the beaters, the cream will fall back into the bowl, resembling melted ice cream. Soft peaks are ideal for stirring into coffee, topping pancakes, or creating a smooth frosting that spreads easily, like for a layer cake.

   • Medium Peaks: The peaks will hold their shape briefly but the tips will curl over gently when you lift the beaters. Medium peaks are perfect for piping decorative swirls on cupcakes or as a filling for pastries and trifles, offering a balance of structure and creamy texture.

   • Stiff Peaks: The cream will stand straight up when you lift the beaters, holding a firm, defined peak. Stiff peaks are essential when you need a stable whipped cream, such as for fillings in delicate desserts like mochi or for creating rosettes that hold their shape beautifully on cakes.

Milk and Butter Ratio: Getting it Right

You might notice that this recipe uses a 1:1 ratio of milk to butter, which is richer than some other homemade heavy cream recipes you might find. This specific ratio is key to creating a substitute that truly mimics the properties of heavy cream, especially its ability to whip into stable peaks.

If you’re in a pinch and need a quick heavy cream substitute for a recipe that calls for 1 cup of heavy cream in the batter or sauce (not for whipping), you can use a mixture of ¾ cup of milk and ¼ cup of melted butter. However, it’s important to understand that this ratio, while adding richness, will not whip into soft or stiff peaks no matter how long you beat it.

The reason lies in fat content. Heavy cream is defined by its high fat content, typically ranging from 36-40%. This high fat percentage is what allows it to trap air and form a stable foam structure when whipped.

Regular milk, on the other hand, contains only about 3% fat. Butter, while high in fat, is around 80% fat. Let’s break down the math to see why the 1:1 ratio works for whipping:

• 3:1 Milk to Butter Ratio: (3% fat x 3 + 80% fat x 1) / 4 = approximately 22.25% fat. This is closer to half-and-half and won’t whip well.

• 1:1 Milk to Butter Ratio: (3% fat x 1 + 80% fat x 1) / 2 = approximately 41.5% fat. This is comparable to, or even slightly higher than, the fat content of store-bought heavy cream, making it capable of whipping into peaks.

In summary: For recipes where heavy cream is an ingredient in a batter, sauce, or soup, a mixture of 75% milk and 25% butter is a decent substitute for added richness. But, when your goal is whipped cream, the 1:1 ratio of butter and milk is essential to achieve those beautiful, stable peaks.

Bonus: How to Make Butter from Heavy Cream (or Over-Whipped Cream!)

Have you ever whipped cream a little too long and it started to look grainy? Don’t worry, you haven’t ruined it! Over-whipped cream is actually the first step in making homemade butter! This is a fantastic way to rescue over-whipped cream or to intentionally transform excess heavy cream into fresh, delicious butter and buttermilk.

To make homemade butter, simply pour your heavy cream (or over-whipped cream) into a mixing bowl and continue whisking with an electric mixer on medium-high speed. If you started with un-whipped cream, it will go through the whipped cream stages (soft, medium, stiff peaks) and then, if you keep whipping, it will begin to look curdled and separate. Continue beating for about 10-15 minutes in total. Eventually, you’ll see the cream separate into solid clumps of butter and liquid buttermilk.

Homemade butter separating from buttermilk while whipping

Once the butter has formed distinct clumps and separated from the buttermilk, pour the mixture through a fine-mesh strainer to drain off the buttermilk. Save the buttermilk for baking or smoothies! Next, wash the butter by adding ice water to the bowl with the butter. Swirl the butter in the ice water and drain. Repeat this process several times with fresh ice water until the water runs clear. This washes away any remaining buttermilk, which can make the butter spoil faster.

Gently squeeze out any excess moisture from the butter using your hands or a spatula. Pat the butter dry with kitchen paper. Shape the butter into a log or block using parchment paper.

Homemade butter can be stored in an airtight container in the refrigerator for about 2 to 3 weeks.

Helpful Tips for Perfect Homemade Heavy Cream & Butter:

1. Prevent Buttermilk Splatter: When making butter, the buttermilk can splatter as it separates. To minimize mess, place your mixing bowl inside your kitchen sink during the whipping process. This contains any splashes and makes cleanup easier.

2. Butter Without a Mixer: The Jar Method: No hand mixer? No problem! You can make butter using a jar. Pour heavy cream into a jar, leaving headspace. Seal the jar tightly and shake vigorously for about 20 minutes until butter forms. It’s a great arm workout and a fun, low-tech method!

3. Whipping Cream in Warm Weather: If your kitchen is warm, whipping cream can be more challenging. An ice bath is your best friend! Place your mixing bowl containing the cream over a larger bowl filled with ice water. This keeps the cream cold, helping it whip faster and achieve better volume and stability.

Delicious Recipes Using Heavy Cream:

Once you’ve mastered how do you make heavy cream, you’ll want to use it in all sorts of treats! Here are a few recipe ideas to get you started:

• Strawberry Daifuku (Mochi)
• Rainbow Crepe Cake
• Boba Basque Cheesecake

How to Make Heavy Cream with Milk and Butter Recipe Card

Ms Shi and Mr He

This simple homemade heavy cream recipe uses just two ingredients: milk and butter! Perfect for when you’re out of heavy cream but need it for baking and desserts. This method allows you to whip your own heavy cream at home.

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Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 8 hours
Total Time 8 hours 15 minutes

Course Dessert
Cuisine American
Servings 300 g
Calories 1165 kcal

Equipment

• Kitchen scale or measuring cups
• Blender
• Saucepan
• Hand mixer
• Mixing bowl
• Plastic Food Wrap

Ingredients

• 150 g Unsalted Butter (About 1⅓ sticks of butter; no need to soften before using.)
• 150 g Whole Milk (About ⅔ cup)
• 30 g Powdered Sugar (Or granulated sugar; optional)
• 5 g Vanilla Extract (1 tsp; optional)

Instructions

• Add butter and milk to a saucepan, cook and stir over medium low heat until butter is melted. Do not boil.
• Pour the mixture into a blender and blend on high speed for 1 minute.
• Transfer to a bowl, let cool to room temperature, cover with plastic wrap pressed to the surface, and refrigerate overnight.
• Once chilled, optionally add powdered sugar and vanilla extract.
• Gently stir in sugar until dissolved.
• Whip with a hand mixer on medium speed to desired peaks.

Video

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Notes

1. Heavy Cream Whipping Stages:

• Soft peaks: Cream drops off beaters like melted ice cream. Good for frosting cakes or adding to drinks.
• Medium peaks: Peaks slowly bend down. Good for piping patterns and dessert fillings.
• Stiff peaks: Peaks point straight up. Good for strong dessert fillings like mochi.

2. Stabilized Cream:

For stabilized whipped cream that holds its shape longer, mix 1 tsp of gelatin into your homemade or store-bought heavy whipping cream. See this post for detailed instructions.