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Whipped Cream Without Heavy Cream

Whipped cream without heavy cream is the perfect alternative to regular cream. It is a great option for when you are out of heavy cream and need it to flavour your favourite pasta or whip up and scoop on waffles or pancakes.
It requires just 3 ingredients to make up a heavy cream substitute and to replicate whipping cream.
With easy-to-follow steps and tips, you too can create your own whipping cream without heavy cream
Prep Time 20 mins
Course Breakfast, Dessert
Cuisine American
Servings 4 people
Calories 847 kcal

Equipment

  • Small pot: To melt the butter on the stove or microwave safe jug if melting the butter in the microwave.
  • 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

Ingredients
  

For the heavy cream:

  • 75g/1/3 cup butter see note 1
  • 250ml/ 1 cup full fat or whole milk see note 2

For the whipped cream:

  • 40g / 1/3 cup powdered sugar
  • 5ml / 1 teaspoon flavouring see note 3

Instructions
 

  • 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. See note 4
  • 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.
  • If you see the milk and butter separating 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.

Turning the homemade heavy cream into whipped cream: see note 5

  • Allow the prepared heavy cream to cool for about 5 minutes.
  • Add in powdered sugar and any flavouring if using.
  • Beat 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.

Notes

  1. Use unsalted butter which contains at least 80 % fat content. Margarine or shortening will not work for this recipe.
  2. 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.
  3. You can use any extract like vanilla, caramel or lemon to flavour the whipped cream.
  4. 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.
  5. 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.
 

Nutritional facts:

1 cup/250ml: 847 calories, 69g total fat, 52 g carbohydrates, 8g protein, 51 g sugar, 187 mg cholesterol