Whipped cream made without heavy cream is an excellent substitute for conventional cream. When you run out of heavy cream and need to flavor your favorite pasta or whip up and dollop on waffles or pancakes, this is a fantastic alternative.
For both a heavy cream substitute and a whipped cream equivalent, just three ingredients are needed.
You too can make your own whipping cream without heavy cream by following these simple instructions and advice.
Small pot or microwave-safe jug for melting butter on the stovetop or in the microwave.
Electric or stand mixer OR a whisk: to blend milk and melted butter.
sifter for the sugar powder.
a set of measuring spoons and cups or a kitchen scale
75g/1/3 cup of butter for the heavy cream; see note full-fat or whole milk, 1 250 ml, see note 2
40g / 1/3 cup powdered sugar and 5ml / 1 teaspoon flavoring for the whipped cream; see note 3.
Measure out the milk into a jug and let aside for at least 15 minutes before using. If you mix the ingredients straight from the refrigerator, it will be too chilly.
Melt the butter gradually over medium-low heat in a pot or double boiler on the stove, or at 50% power in the microwave, stirring it every 15 seconds until it is practically melted. When the bowl is withdrawn from the heat or microwave, there should still be soft blocks of butter in it. Review note 4
Pour the milk in a slow, steady stream while continuously whisking the butter. 4 minutes should be spent whisking for smooth, creamy results. Once the ingredients have combined and taken on a smooth, creamy texture, stop whisking. Butter and milk will separate if you whisk them too much.
Place the mixture back on the heat if the milk and butter start to separate while you are whisking. Low heat with gentle whisking is used to recombine the butter and milk into a homogeneous slurry. It should only take a minute or so.
This mixture can now be used directly in soups, casseroles, mashed potatoes, and pasta sauces.
Whipping up the homemade heavy cream is explained in note 5.
Give the prepared heavy cream roughly five minutes to cool.
Add the powdered sugar and, if desired, the flavoring.
A whisk, or better yet, an electric or handheld beater, should be used to beat for 8 to 10 minutes.
If the mixture seems to be excessively liquid, chill it in the fridge for five minutes before continuing to whisk it until it is firm and has a texture akin to medium peaks of whipped cream.
Remember that the cream won't whip up to a light, fluffy texture or double in volume like conventional whipped cream does. Even though it will be a little denser, it will still taste great put on your favorite fruit or dessert.
Make use of unsalted butter with at least 80% fat. Shortening or margarine won't work in this recipe.
Full fat or whole milk with a high fat content is excellent since it combines well with the butter and creates a richer creamier textured heavy cream alternative.
To flavor the whipped cream, use any extract, such as vanilla, caramel, or lemon.
If you don't want to melt the butter in a saucepan immediately on the burner or microwave, use a double boiler. It's a terrific technique whenever you're warming up items that need mild, indirect heat and are temperature-sensitive. Simply put, to make a double boiler To construct a double-boiler, place a medium heat-resistant bowl over a small pot of simmering water. The bottom of the bowl shouldn't be touched or reached by the water in the saucepan.
After whipping, the whipped cream substitute should be utilized right away. When used as a scooped topping on your favorite dessert, it is delectable. However, because it does not hold when piped, the consistency is not ideal for icing or piping cakes. The reason is that at room temperature, milk and butter tend to separate pretty quickly. If you think the step are complex, you can buy cream whipper to whip cream easily.
Information about nutrition: One cup (250 ml) has 847 calories, 69g of total fat, 52g of carbohydrates, 8g of protein, 51g of sugar, and 187mg of cholesterol.