Learn how to make whipped cream without heavy cream. Using just 3 ingredients this a great substitute when you’re out of heavy cream.

It requires just milk and butter to create a heavy cream, with the addition of powdered sugar to replicate a whipping cream. The heavy cream works perfectly and is a fantastic substitute to flavour your pasta, soups and casseroles.

When whipped with powdered sugar it makes a delicious sweet topping for your waffles, pancakes or fruit and berries.

Keep in mind however that it will not whip up with stiff peaks and as fluffy as regular heavy cream does.

Nor does it keep a decorative piped shape as stiffly beaten whipped cream. This is just a quick substitute, to use as a scooped topping, when whipped.

Ingredients

To make the heavy cream substitute:

• Butter: Use unsalted butter which contains at least 80% fat content. Margarine or shortening will not work for this recipe.
• Milk: Full fat or whole milk has high fat content is best because it combines well with the butter and creates a richer creamier textured heavy cream substitute.

To turn heavy cream into whipping cream:

This should be used and consumed immediately after whipping. It is delicious served as a scooped topping but not suitable for piping or frosting cakes. It does not hold well when piped because the milk and butter tend to separate fairly quickly at room temperature.

• Powdered sugar: Powdered sugar adds sweetness and contains corn starch which is needed to help thicken the homemade heavy cream.
• Flavouring (optional): You can use any extract like vanilla, caramel or lemon to flavour the whipped cream.

Equipment needed

• Small pot: To melt the butter on the stove or microwave safe jug if melting the butter in the microwave.
• Bowl
• Whisk OR an electric or stand mixer: To combine the melted butter and milk.
• Sifter for the powdered sugar.
• Measuring cups and spoons or a kitchen scale

How to make whipped cream without heavy cream

Start by making the heavy cream

Measure out the milk into a jug and leave out of the refrigerator for at least 15 minutes before using.

You do not want it directly from the refrigerator when you mix the ingredients or it will be too cold.

Gently melt the butter in a either a saucepan or double boiler over medium-low heat on the stove or in the microwave at 50% power, checking on it every 15 seconds until almost melted.

There should still be soft blocks of butter in the bowl when removed from the heat or microwave.

Gradually pour in the milk while whisking the butter continuously. Whisk for about 4 minutes until smooth and creamy.

Stop whisking as soon as the mixture combines and has a smooth creamy texture. Over whisking will cause the milk and butter to separate.

However, if you do see the milk and butter separating (like in the picture below) while whisking, simply place the mixture back onto the stove.

Heat on a low setting whisking gently until the butter and milk combine again to form a smooth mixture.  This should take about 30 seconds.

This mixture can now be used as is in pasta sauces, mashed potatoes, soups and casseroles or stored in the refrigerator for up to 3 days.

If during this time the mixture separates in the refrigerator, follow the method above to return it into a smooth creamy texture.

Turning the homemade heavy cream into whipped cream

The whipped cream substitute should be used and consumed immediately after whipping. It is delicious served as a scooped topping on your favourite dessert.

However, the consistency is not suitable for piping or frosting cakes as it does not hold well when piped. The reason being that the milk and butter tend to separate fairly quickly at room temperature.

Allow the prepared heavy cream to cool for about 5 minutes.

Add in powdered sugar and any flavouring if using.

Beat until pale in colour for between 8 to 10 minutes using a whisk or preferably an electric or hand-held beater.

If mixture seems too liquid, chill in the refrigerator for 5 minutes, then continue whipping until firm and similar in texture to that of medium peaks whipped cream.

Keep in mind that the cream will not double in volume or whip up to a light, fluffy texture like that of regular whipped cream.

It will be slightly denser but still be delicious topped on your favourite dessert or fruit.

When whipped its best to serve and consume immediately. The butter and milk start to separate when left to stand at room temperature for too long.

Tips to create the perfect whipped cream without heavy cream

The milk needs to be left out of the fridge for at least 15 minutes before combining with the melted butter. If the milk is too cold it will cause the melted butter to solidify making it difficult to combine well.

If separation occurs while mixing the butter and milk (for heavy cream), set bowl back on the stove or double boiler and whisk until mixture is smooth again

When making the whipping cream: The use of a whisk is great, but it’s much more efficient and easier to beat the heavy cream with a hand held or stand mixer.

If you do not want to melt the butter in a pot placed directly on the stove or microwave then try using a double boiler. it’s a great method whenever you’re warming up temperature-sensitive ingredients that require gentle, indirect heat.

To create a double boiler simply set a medium heat-proof bowl over a small pot of simmering water to create a double-boiler. The water in the pot should not touch or reach the bottom of the bowl.

Serving suggestions

• Pancakes
• Waffles
• Brownies
• Fruit