I love different types of cream, especially heavy cream that I use in most soups, sauces, pasta, and coffee. That’s why it ends so soon and going to buy this ingredient is a bit difficult for a lazy person like me.
Join me as we learn the incredibly simple recipe for making homemade heavy cream so that you can have your own delicious rich cream in less than a few minutes whenever you want.
Table of Contents
How to make heavy cream
The story begins where extra fat is removed from the milk to make low-fat milk. Now the difference between heavy cream and milk is nothing but the difference in 30 to 40% fat.
Can we get a lot of fat back into the milk and have heavy cream?
By a magic substance called butter, which is derived from the same milk fat, we can increase milk fat to get closer to the heavy cream.
- 2/3 cup milk (163 grams)
- 1/3 cup butter (76 grams)
- Pour the milk into a bowl and let it reach room temperature.
- Melt the butter in a saucepan over low heat and allow it to cool to room temperature.
- Gradually add the butter to the milk and whisking until the mixture is smooth, 2 to 3 minutes.
Question: Can I make whipped cream from this? No, this recipe won’t whip the same way that heavy cream does.
Tip: Butter has a high tendency to burn, so be very careful not to burn the butter.
Dairy-free and vegan substitute
One of the best options is to use coconut for those who are allergic to milk or are vegan.
Refrigerate a can of full-fat coconut milk for several hours to overnight. Take it out and open the lid of the can. Pour the solid part into a bowl. You can easily use this coconut cream as a substitute for heavy cream.
You can use an equal amount of coconut cream instead of heavy cream.
What is the heavy cream substitute for whipped topping?
Coconut cream whips beautifully! If you want to know how to make whipped cream without heavy cream? the answer is coconut cream.
If you are looking for a healthier substitute, my first suggestion is to use evaporated milk, which has fewer calories and fat. But remember, it is not very suitable for wiping.
The cream can be easily frozen and stored for later use. My suggestion is to put it in an ice cube tray so that when you use it, you can easily take the desired amount out of the freezer.
I remember the first days when I was topping desserts, I thought nothing could replace heavy cream for whipping. Even making your own whipped cream was not that easy!
But later these days, by gaining experience and dealing properly with ingredients, I think it is possible to find a suitable or even better alternative for each ingredient we use every day.
Please let me know how it turned out for you! Leave a comment below and share a picture on social networks with the hashtag #yummology.