Homemade heavy cream can be a convenient substitute if you run out of heavy cream and don’t want to make a trip to the store. If you’re wondering How to Make Heavy Cream it takes just two ingredients: whole milk and butter and takes only minutes to make.
Can you make heavy cream by hand?
While it is different than store-bought heavy cream you can easily make a substitute heavy cream by hand. Homemade heavy cream is made with milk and butter and can be used as a substitute in recipes.
It has a slightly different flavor and texture than store-bought heavy cream, but it can be a convenient substitute when you don’t have access to heavy cream or want to save money. However, it may not work as well in certain recipes that require heavy cream’s unique properties, such as whipping or stabilizing sauces.
Heavy Cream vs Heavy Whipping Cream has some key differences and when it comes to making Whipped Cream, store-bought is best.
What You’ll Need
- Whole Milk – It’s best to use whole milk. Whole milk contains a higher percentage of milk fat, which is what gives heavy cream its rich and creamy texture. Using lower-fat milk, such as 2% or skim milk, may result in a thinner and less creamy substitute.
- Butter – it’s best to use unsalted butter. Unsalted butter has a pure butter flavor, and using it allows you to control the amount of salt in your recipe. Salted butter, on the other hand, may contain too much salt and could affect the overall taste of the heavy cream substitute.
Step-by-Step Instructions
- Melt the butter. Melt the butter in a saucepan over low heat until it is completely melted.
- Pour in the milk. Slowly pour the whole milk into the melted butter, stirring constantly with a whisk. Reduce the heat to low, stirring constantly, until it begins to thicken. This can take anywhere from 10-20 minutes.
- Let the mixture cool. Once the mixture has thickened and reduced in volume by about half, remove it from the heat and let it cool.
Storage Information
Homemade heavy cream can be stored in the refrigerator, just like store-bought heavy cream. It’s best to transfer the homemade heavy cream to an airtight container, such as a glass jar. Homemade heavy cream can be stored in the refrigerator for up to 5-7 days.
A note on storage: It’s important to note that homemade heavy cream may not have the same stability as store-bought. It may separate or thicken further over time. Before using, give it a good stir or shake. You may also need to heat it again, which you can do at 20-second intervals in the microwave.
Recipe Notes and Tips
- Don’t boil the mixture. Boiling the mixture may cause it to curdle or separate. It’s important to heat it slowly and remove it from the heat once it has thickened.
- Stir before use! The mixture may separate or thicken further over time. It’s important to give it a good stir or shake before using it in recipes.
- Consider the recipe. Homemade heavy cream may not have the same consistency or stability as store-bought heavy cream, so it may not work as well in certain recipes. This recipe will not work for making Whipped Cream, for that you’ll need the store-bought version.
Recipes Using Heavy Cream
Homemade Heavy Cream Recipe
Equipment
- Saucepan
- Whisk
Ingredients
- 2/3 cup Whole Milk
- 6 tablespoons Butter
Instructions
- Melt the butter. Melt the butter in a saucepan over low heat until it is completely melted.
- Pour in the milk. Slowly pour the whole milk into the melted butter, stirring constantly with a whisk. Reduce the heat to low, stirring constantly, until it begins to thicken. This can take anywhere from 10-20 minutes.
- Let the mixture cool. Once the mixture has thickened and reduced in volume by about half, remove it from the heat and let it cool.
Notes
- Don’t boil the mixture: Boiling the mixture may cause it to curdle or separate, so it’s important to heat it slowly and remove it from the heat once it has thickened.
- Stir before use: The mixture may separate or thicken further over time, so it’s important to give it a good stir or shake before using it in recipes.
- Consider the recipe: Homemade heavy cream may not have the same consistency or stability as store-bought heavy cream, so it may not work as well in certain recipes.