Homemade Heavy Whipping Cream Recipe

Let’s talk about a kitchen staple that’s a game-changer when you run out and need it fast: Homemade Heavy Whipping Cream. Whether you’re baking, cooking, or making whipped cream, this homemade version is rich, creamy, and incredibly easy to make. Trust me, you won’t believe how simple it is to whip up your own heavy cream with just a couple of ingredients you probably already have in your kitchen!

Making homemade whipping cream isn’t just about convenience—it’s about making sure you have the freshest, creamiest results possible, and it’s a total win for recipes that need that extra touch of indulgence. You can use it in everything from rich sauces to creamy desserts, or even to top off your favorite pies and cakes. It’s just the kind of ingredient that elevates everything it touches, and once you make it from scratch, you may never go back to store-bought again!

Why You’ll Love Homemade Heavy Whipping Cream

Super Easy & Quick: No need to rush to the store! With just two ingredients, you can make heavy cream at home in a matter of minutes.

Fewer Ingredients, More Freshness: When you make it at home, you control what goes into your cream. No artificial additives or preservatives—just pure, creamy goodness.

Perfect for Baking and Cooking: From adding a silky richness to soups and sauces to whipping up fluffy homemade whipped cream, this is a versatile ingredient you can use in so many dishes.

Customizable: If you prefer a lighter version or need something with less fat, you can tweak the recipe to suit your needs, making it as creamy as you want.

Ingredients

Here’s the magic of making heavy cream at home—it’s incredibly simple. You’ll need just two ingredients:

For the Homemade Heavy Whipping Cream:

• Whole Milk: The base of the cream, adding richness without being too heavy.
• Unsalted Butter: This gives the cream that luscious, creamy texture and provides the fat content to create a smooth and thick cream.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into how you can whip up this heavy cream in no time:

Step 1: Melt the Butter

Start by melting the unsalted butter. You can do this in a microwave-safe bowl in the microwave or in a small saucepan over low heat. Just make sure it’s fully melted, but not bubbling.

Step 2: Combine the Ingredients

Once the butter is melted, pour it into a mixing bowl. Add the whole milk and whisk it together until the mixture thickens slightly and becomes smooth.

Step 3: Chill the Cream (Optional)

If you’re going to use the cream immediately in a recipe (like a sauce or baking), you can use it right away. However, if you need it for whipping, place the mixture in the fridge for about 30 minutes to chill. This step helps it thicken and makes it easier to whip.

Step 4: Use the Cream

Once the cream is ready and chilled, you can use it in any recipe that calls for heavy whipping cream. If you’re whipping it, just beat it with a hand mixer or stand mixer until it forms stiff peaks.

Nutrition Facts

Servings: 1 cup
Calories per serving: Approximately 820 calories
Fat: 88g per cup
Carbs: 6g per cup
Protein: 4g per cup

(Note: These values are approximate and may vary depending on the specific ingredients used.)

Preparation Time

Prep Time: 5 minutes
Chill Time (optional): 30 minutes
Total Time: 35 minutes

How to Use Homemade Heavy Whipping Cream

For Baking: Substitute this homemade heavy cream in your favorite cakes, cookies, or pastries for a rich, indulgent treat. It adds moisture and richness to batters.

For Sauces and Soups: Add a silky texture to creamy soups or rich sauces by stirring in some homemade heavy cream. It’s perfect for making Alfredo sauce, creamy tomato soup, or a luscious gravy.

For Whipped Cream: Chill the mixture in the fridge, then whip it to create fluffy homemade whipped cream for topping pies, cakes, or even your morning coffee.

For Desserts: Use it to create custards, ice creams, or even as a base for making creamy puddings or mousse.

Additional Tips

• Adjust for Consistency: If you need a lighter cream, you can adjust the ratio of milk to butter. For a thicker consistency, simply add a bit more butter.
• For Sweetened Whipped Cream: If you’re making whipped cream, add a bit of powdered sugar or vanilla extract for sweetness.
• Storage: Store any leftover homemade heavy whipping cream in an airtight container in the fridge for up to 5 days. Give it a good shake before each use if it separates.

FAQ Section

Q1: Can I use skim milk instead of whole milk?
A1: Skim milk will work, but your cream will be much lighter and not as rich. For a thicker, creamier result, whole milk is preferred.

Q2: Can I use margarine instead of butter?
A1: You can, but it will affect the flavor and texture. Butter gives the cream a richer, smoother taste, while margarine may leave a slightly different flavor.

Q3: Can I freeze homemade heavy cream?
A3: Yes! You can freeze it, but it may separate once thawed. If you’re going to freeze it, use it for cooking or baking, where the texture change won’t be as noticeable.

Q4: How can I make this dairy-free?
A4: You can try using coconut milk and coconut oil for a dairy-free version. It won’t taste exactly the same, but it’s a great alternative.

Q5: Can I use this homemade cream for whipped cream?
A5: Yes! Just chill the cream in the fridge for at least 30 minutes, then whip it until stiff peaks form. Add a bit of sugar or vanilla if you want sweetened whipped cream.

Q6: Is this recipe gluten-free?
A6: Yes! This homemade heavy cream is naturally gluten-free, so it’s perfect for those with gluten sensitivities.

Q7: How do I make a vegan version of this cream?
A7: You can substitute the milk with a plant-based milk (like almond or oat milk) and use coconut oil instead of butter for a vegan version.

Q8: Can I make this cream thicker?
A8: If you want thicker cream, increase the amount of butter, or let the cream sit in the fridge for a longer period before using.

Q9: Can I use this in place of store-bought heavy cream in any recipe?
A9: Absolutely! This homemade heavy cream can be used in place of store-bought heavy cream in nearly every recipe. Just keep in mind that it may have a slightly different texture or flavor depending on your adjustments.

Q10: How do I know if the cream is thick enough for whipped cream?
A10: When whipping, if the cream holds stiff peaks and doesn’t flop back down, it’s thick enough. If it’s too soft, you can refrigerate it longer and try again.

Conclusion

Homemade Heavy Whipping Cream is an easy, versatile kitchen trick that will make your cooking and baking even more enjoyable. Whether you’re whipping it for desserts or stirring it into savory sauces, you’ll love the fresh, creamy taste. Plus, with just two simple ingredients, it’s a great way to avoid any trips to the store. So next time you’re in a pinch, give this DIY version a try—you’ll never look at store-bought cream the same way again!

Print