If you’re out of heavy cream but need it to enrich a recipe, I’ve got an easy hack for how to make heavy cream at home with 2 simple ingredients: milk and butter. Just melt butter in whole milk, blend the mixture, and you’ll have a cup of heavy cream!
Keep in mind that this substitute does not work in recipes where you need whipped cream, as it does not whip into peaks. Instead, use it in recipes where liquid heavy cream is needed to add richness and a velvety texture. For more easy tutorials, see how to make buttermilk, how to make powdered sugar, and my cake flour substitute recipe.
Ingredients
Butter — use unsalted butter. No need to soften it first, as you’ll melt the butter.
Milk — use whole milk, which has enough fat to emulsify with the butter.
How To Make Heavy Cream
1. Cut the butter into tablespoon-sized slices.
2. Place the butter in a small saucepan with the whole milk.
3. Cook over medium heat, stirring frequently, just until the butter melts. Remove the mixture from the heat.
4. Add the mixture to a blender. Blend on high speed for 1 to 2 minutes. Use the homemade heavy cream immediately, or refrigerate for up to 4 hours.
Can I Whip Homemade Heavy Cream?
No. This recipe demonstrates how to make heavy cream that’s a good substitute for adding richness to recipes like soups and sauces. It does not work as a whipped cream substitute as it does not whip well into soft or stiff peaks. To make homemade whipped cream, you need heavy whipping cream, powdered sugar, and vanilla extract.
Ways to Use It
This heavy cream substitute is best used in recipes where liquid heavy cream is used and doesn’t need to be whipped. It works well in sweet and savory recipes: try it in creamy soups, casseroles, sweet sauces, puddings, frosting, baked goods, and even beverages! Here are some ideas for homemade heavy cream recipes:
Savory:
Sweet:
Drinks:
Pro Tips For Making This Recipe
- This mixture most resembles heavy cream after being refrigerated for about 1 to 3 hours, so don’t skip the chill time.
- Use unsalted butter so the heavy cream substitute does not turn out salty and affect the flavor of the dish you’re using it in.
- If your mixture separates after being stored, shake it or blend it again until thick and creamy.
Frequently Asked Questions
You need some fat in the milk to emulsify with the butter, so whole milk is the best option as it has the most milk fat. Skim milk and plant-based milks are not good for this recipe.
I haven’t tested that, but you can try it out. For the best results, use dairy products.
Refrigerate it in an airtight container or mason jar for up to 4 days. It may separate, so give the cold heavy cream a shake before use.
If you love this recipe try these out!
If you’ve tried this how to make heavy cream tutorial, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
How To Make Heavy Cream
Equipment
- Small saucepan
- Blender
Ingredients
- 6 tablespoons unsalted butter (84g)
- ½ cup whole milk (120mL)
Instructions
- Cut the butter into tablespoon-sized pieces and place in a small saucepan with the milk.
- Cook over medium heat, stirring frequently, for about 4 minutes, just until the butter melts. Remove from the heat.
- Add the butter and cream mixture to the canister of a blender. Blend on high speed for 1 to 2 minutes. Use immediately, or refrigerate for up to 4 hours.
Notes
- This mixture most resembles heavy cream after being refrigerated for about 1 to 3 hours, so don’t skip the chill time.
- Use unsalted butter so the heavy cream substitute does not turn out salty and affect the flavor of the dish you’re using it in.
- If your mixture separates after being stored, shake it or blend it again until thick and creamy.
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