How to Make Whipped Cream with Milk
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.
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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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.
STEP 2
Take out one cup of whole milk (about 350 ml) from the 1000 ml, and set it aside.
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.
STEP 4
Once the whole milk reaches a boil, remove the layer of cream that forms on the surface.
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.
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.
STEP 8
Stir everything thoroughly until well combined.
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.
STEP 10
Pour the milk mixed with cornstarch into the hot milk and stir well.
STEP 11
Continue stirring to prevent lumps and cook for about 2 minutes until the milk mixture 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.
STEP 13
After chilling for 2 hours, remove from the refrigerator and pour into 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.
Recipe analyzer
- Recipes: How to Make Whipped Cream with Milk
- Main Ingredients:4
- Servings per recipe:1
- Servings size:1.1 kg
-
Energy (calories):1079 kcal
-
Protein:29.05 g
-
Fat:30.02 g
Why gray?
-
Carbohydrates:167.5 g
-
Protein: 12%124 kcal
-
Fat: 25%264 kcal
-
Carbohydrates: 63%658 kcal
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.
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