How to Make Whipped Cream with Milk

Name: How to Make Whipped Cream with Milk
Prep time: 5 min
Cook time: 155 min
Total time: 155 min
Yield: 4-6 servings
Ingredients: 1000 ml Whole Milk; 1 tablespoon Vanilla Extract; 2 tablespoons Powdered Sugar; 2 tablespoons Cornstarch

If you're about to make a dessert at home and realize you're out of whipped cream, don't worry! You can easily make a light and fluffy version right in your own kitchen.

8 Reviews

8 Comments

POSTED:04/09/2024

Level:Medium

Yield:4-6 servings

Total:2 hr 35 min

(includes chilling time)

Active:5 min

Turning milk into whipped cream might sound a bit crazy, but it’s entirely possible. Once you've made it, you can use it to create desserts like cheesecake and mousse. When you succeed, you'll feel a great sense of accomplishment.

1. About Whipped Cream

Whipped cream, also known as heavy cream or dairy cream, is made by extracting milk fat from whole milk through centrifugal separation. It typically contains 30% to 36% fat, giving it a rich, creamy flavor and smooth texture.

In cooking and baking, whipped cream is widely used to make sauces, soups, cakes, and other delicious dishes, adding depth and richness to the flavor and texture of food.

While whipped cream can be stored in the refrigerator for a period of time, it’s best not to keep it too long. To ensure optimal freshness and quality, it’s recommended to use it within a few days after opening.

2. Tools You'll Need

Mixer: A handheld or stand mixer, preferably with a whisk attachment. Electric mixers work best.

Mixing Bowl: Used to hold the milk fat extracted from the milk and whip it into cream.

Saucepan: Used to heat the fresh milk.

3. Ingredients

Today's whipped cream recipe requires just a few ingredients:

Whole Milk: The essential base for making whipped cream.

Cornstarch: Used to stabilize the cream's texture.

Powdered Sugar: Adds sweetness to the whipped cream.

Vanilla Extract: Enhances the flavor and aroma of the whipped cream.

4. How to Fix Overwhipped Cream

If your cream becomes overwhipped, it can turn dry and grainy, losing its smooth texture. Here are some ways to fix it:

Add Milk: Gently mix in a small amount of milk, stirring slowly until the cream becomes slightly softer.

Add Fresh Cream: If the cream is very dry, try incorporating some fresh cream, mixing gently to restore its softness.

Add Syrup or Honey: A small amount of syrup or honey can help regain the cream’s smoothness and moisture.

If these methods don’t work, you can whip a new batch of fresh cream and gradually fold in the overwhipped cream until you achieve the desired texture.

5. What’s the Difference Between Heavy Cream and Light Cream?

Heavy Cream (or Whipping Cream): Typically has a fat content of 30% to 36%, giving it a thick and rich texture. It’s ideal for whipping into frosting, making creamy soups, and preparing sauces.

Light Cream (or Coffee Cream): Generally contains 10% to 18% fat, resulting in a lighter texture. It’s commonly used in coffee, tea, fruit dishes, and hot chocolate, often for decoration or flavoring purposes.

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Egg Drop Chicken Congee

Homemade Lotus Seed Paste Mooncakes

If you enjoy our recipes, please follow us for more delightful dishes. Now, let’s make some delicious whipped cream together!

INGREDIENTS

MAIN INGREDIENTS

1000 ml Whole Milk

ACCESSORIES

1 tablespoon Vanilla Extract
2 tablespoons Powdered Sugar
2 tablespoons Cornstarch

DIRECTIONS

STEP 1

Prepare all the ingredients before you start.

Measure out 1000 ml of whole milk.

Instruction to prepare ingredients before starting: measure 1000 ml whole milk.

STEP 2

Take out one cup of whole milk (about 350 ml) from the 1000 ml, and set it aside.

Instructions to remove 1 cup of milk (about 350 ml) from 1000 ml.

STEP 3

Pour the remaining whole milk into a saucepan and heat it over medium-low heat.

Tip:

Stir the milk continuously to prevent it from scorching.

Heat whole milk in a saucepan over medium-low heat, stirring continuously.

STEP 4

Once the whole milk reaches a boil, remove the layer of cream that forms on the surface.

Boil whole milk, then skim off cream layer.

STEP 5

Allow the whole milk to boil several times, continuously removing the layer of cream from the surface until the volume of the milk is reduced by half.

Tip:

Continuously remove any foam that forms on the surface to keep the milk clean.

Boil whole milk, remove cream, reduce volume by half, remove foam for cleanliness.

STEP 6

Add 1 tablespoon of vanilla extract.

STEP 7

Add 2 tablespoons of powdered sugar.

Tip:

If you don’t have powdered sugar, you can use regular granulated sugar instead.

Tip: Substitute powdered sugar with granulated sugar if needed.

STEP 8

Stir everything thoroughly until well combined.

Mix ingredients well for thorough combination.

STEP 9

Take the reserved cup of whole milk and add 2 tablespoons of cornstarch. Stir well until there are no lumps.

Tip:

Keep the milk in the saucepan on low heat while you do this.

Add cornstarch to milk, stir until smooth. Heat on low heat.

STEP 10

Pour the milk mixed with cornstarch into the hot milk and stir well.

Add cornstarch mixed milk to hot milk, stir well.

STEP 11

Continue stirring to prevent lumps and cook for about 2 minutes until the milk mixture thickens.

Stir constantly, cook for 2 minutes until milk thickens.

STEP 12

Once thickened to a flowing consistency, remove from heat and let it cool for about 15 minutes. Transfer to the refrigerator and chill for 2 hours.

Cool thickened mixture for 15 mins, then refrigerate for 2 hours.

STEP 13

After chilling for 2 hours, remove from the refrigerator and pour into a mixing bowl.

Chill for 2 hours, then transfer to a mixing bowl.

STEP 14

Using a mixer, whip the cream continuously.

STEP 15

After about 2-3 minutes of whipping, the cream will become soft and fluffy, and it will be ready to use.

Whipped cream is ready in 2-3 minutes of whipping.

Recipe analyzer

Recipes: How to Make Whipped Cream with Milk
Main Ingredients:4
Servings per recipe:1
Servings size:1.1 kg

Nutritional Summary of Recipe

Amount per 1054 g= 1 serving(s)

Energy (calories)：1079 kcal

49%
Protein：29.05 g

53%
Fat：30.02 g Why gray?

62%
Carbohydrates：167.5 g

68%

Calorie breakdown

Protein: 12%

124 kcal
Fat: 25%

264 kcal
Carbohydrates: 63%

658 kcal

The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).

Omega 6 : Omega 3

1:1

20:1

33:1

Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.