To make heavy cream with milk, the common and effective method is to combine whole milk with melted butter. This mixture emulates the fat content of heavy cream, which typically has about 36% milk fat. Here's a simple process:
- Melt unsalted butter in a saucepan over medium heat, but do not boil.
- Stir in whole milk (preferably at room temperature).
- Blend the mixture thoroughly for about 1 to 2 minutes to combine.
- Let it cool to room temperature, then refrigerate if not using immediately.
The typical ratio is about 1/3 cup melted butter to 2/3 cup whole milk, which creates a heavy cream substitute suitable for cooking and baking. Note, this homemade heavy cream substitute usually does not whip like commercial heavy cream. This method is useful especially when heavy cream is not available and can be used in sauces, soups, and creamy desserts. Optionally, sugar and vanilla extract can be added if a sweet cream is needed. Homemade heavy cream can be stored in the refrigerator for a few days. Would a step-by-step recipe with quantities and tips be helpful?
