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A mini pink jug of homemade heavy cream. Flowers and a purple napkin beside it.
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How To Make Heavy Cream

Learn How To Make Heavy Cream with 2 simple ingredients: milk and butter! Perfect for soups, sauces, and creamy drinks.
Course Drinks
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 cup
Calories 675kcal
Author John Kanell

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.

Nutrition

Calories: 675kcal | Carbohydrates: 6g | Protein: 5g | Fat: 72g | Saturated Fat: 45g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 3g | Cholesterol: 195mg | Sodium: 56mg | Potassium: 203mg | Sugar: 6g | Vitamin A: 2297IU | Calcium: 170mg | Iron: 0.02mg