Homemade Heavy Whipping Cream from Scratch

Introduction:

Heavy whipping cream is an essential ingredient in many sweet and savory dishes, adding richness and smoothness to everything from sauces to desserts. While it’s commonly found at the grocery store, making it from scratch can be a fun and rewarding process. Using just two ingredients, unsalted butter and whole milk, you can whip up this homemade version in no time. This DIY heavy whipping cream has the same texture and richness as store-bought versions, but with a fresher, more natural taste. Whether you’re using it for whipped cream on top of pies or adding it to your coffee, making it at home ensures you’re avoiding unnecessary preservatives and additives.

In this recipe, we’ll show you how to recreate the texture and consistency of heavy whipping cream from scratch, using only ingredients you likely already have in your kitchen.

Ingredients:

70g unsalted butter (about 1/3 cup)
150ml whole milk (about 2/3 cup)

Tools:

A saucepan
A blender or hand mixer
A measuring cup
A storage container (for refrigerating)

Instructions:

Melt the Butter: In a small saucepan, combine the unsalted butter and whole milk. Heat the mixture over low heat, stirring occasionally to ensure the butter melts evenly without burning. Once the butter has completely melted and the mixture is warm (but not boiling), remove the saucepan from the heat.
Blend the Mixture: Pour the warm butter and milk mixture into a blender or use a hand mixer. Blend or beat on high speed for about 1 minute. The mixture will begin to thicken and take on the creamy consistency of heavy whipping cream.
Cool the Mixture: Let the mixture cool down to room temperature. Once it has cooled, cover the container tightly to prevent contamination, and refrigerate overnight or until it reaches a fully chilled state. It’s essential to allow the mixture to cool completely for the best results.
Storage: Once the heavy whipping cream is fully cooled, it is ready to use! You can store it in an airtight container in the refrigerator for up to 5 days. If the cream separates, simply shake the container or give it a quick blend before using.

Methods and Techniques:

Making heavy whipping cream from scratch involves two main steps: emulsification and chilling. Here’s a breakdown of the methods used:

Emulsification: When you blend butter and milk, you’re creating an emulsion — a mixture of fat and water that doesn’t separate. The butter provides the fat content, while the milk contributes to the liquid consistency. The high-speed blending ensures that the fat and liquid molecules combine well, mimicking the smoothness of commercially made whipping cream.
Chilling: Chilling the mixture is a key method. Heavy whipping cream thickens and stabilizes as it cools. In fact, much of the reason store-bought heavy cream has the right texture is because it’s cooled to a lower temperature, allowing the fat to solidify just enough to give it that rich, creamy texture.

History of Heavy Whipping Cream:

The concept of cream can be traced back to ancient times. In early civilizations, people learned to separate milk’s cream from its liquid by allowing it to sit. In the 17th century, cream became a luxurious ingredient used in royal kitchens across Europe. However, it wasn’t until the advent of industrialization and the invention of the cream separator that heavy cream became a common household item.

Before this, heavy cream was often created by letting milk sit, which allowed the cream to rise to the top. Early methods of separating cream from milk were quite labor-intensive, and only the wealthy had access to fresh cream for culinary purposes. Today, the process of making heavy cream is streamlined, but the method of creating a smooth, rich texture from butter and milk is still the basis of many homemade versions.

Formation of Heavy Whipping Cream:

Heavy whipping cream consists of high-fat milk that is separated to produce a creamy, rich product. The typical fat content in store-bought heavy cream ranges between 36% and 40%. This high fat content makes it ideal for whipping, as it can hold its shape and texture when beaten.

When making it from scratch with butter and milk, you’re mimicking the high fat content found in commercially produced cream. The butter provides a significant portion of fat, and the milk contributes the necessary liquid base. While the fat percentage might not be identical to that of store-bought versions, the homemade whipping cream will still behave similarly in cooking and baking.

Conclusion:

Homemade heavy whipping cream is a great option for those who want to make their dishes with fewer preservatives and additives. By using just butter and whole milk, you can create a creamy, rich product that’s perfect for whipping, baking, or adding to your morning coffee. Plus, it’s incredibly simple to make and only takes a few minutes of your time. By allowing the mixture to chill and set, you’ll achieve the smooth, thick texture that makes heavy cream such a valuable kitchen staple.

Lovers of Homemade Cream:

For those who are passionate about cooking from scratch, this recipe for homemade heavy whipping cream is a game-changer. Whether you love whipping up desserts, making fresh whipped cream for cakes and pies, or preparing creamy sauces for savory dishes, this simple recipe will quickly become your go-to. Its versatility and ease of use make it a favorite among those who appreciate homemade ingredients and authentic flavors.

By following this method, you can experiment with various applications, including desserts like homemade ice cream, savory dishes like creamy soups, or even add a dollop to your morning coffee. The process is as easy as it is rewarding, allowing you to enjoy the luxury of homemade cream in any recipe you desire.