How to Make Heavy Cream From 2% Milk at Home?
The process for making homemade cream involves adding fat or butter to milk. There’s a question we’ll all surely ask ourselves after reading this recipe: What’s the difference between homemade cream and store-bought cream when it comes to cooking? None.
Homemade cream will give you the same results as store-bought cream. You can even whip it just like store-bought cream. With this recipe, you’ll get a creamy cream that you can use for whipping, cooking, and all kinds of sweet and savory recipes.
Recipe Information
- Preparation time: 5 minutes
- Cooking time: 5 minutes
- Total time: 10 minutes (plus cooling time)
- Servings: 8, 400 g
- Category: Pastry
- Cuisine type: international
- Calories per serving (kcal): 196
Ingredients of dairy cream
- 200 ml of milk
- 200g of unsalted butter
How to make heavy cream
Heat 200 ml of milk in a saucepan along with 200 g of butter over medium heat, until the butter melts. Let the butter and milk mixture cook for approximately 5 minutes, stirring constantly and avoiding letting it boil.
Remove the saucepan from the heat and let the mixture rest for 20 minutes, until lukewarm. Then, using a mixer, beat the mixture for about two minutes, so that the milk and butter are well combined.
We put the cream in a container and let it cool. Once cool, we store it in the refrigerator for a minimum of 4 hours or even overnight.
Once the resting time has passed, we can use our homemade cream as if it were cream, in any recipe, well whipped to make desserts or liquid to cook and use in savory recipes.
Easy-to-prepare summary
- Heat the milk and butter in a saucepan until the butter melts and let the mixture cook for 5 minutes
- Remove the saucepan from the heat and let it cool slightly. Whisk with an electric mixer to combine the mixture.
- We transfer the cream to a container and store it in the refrigerator for several hours.
- Once cooled, it’s ready to use in our recipes, either whipped or liquid.
