How to Make Heavy Cream with Milk and Butter

Step 1

Add butter and milk to a saucepan, cook and stir over medium low heat, turn off the heat right after the butter is fully melted. Do not bring the mixture to a boil.

Step 2

Pour the mixture into a blender. Blend on high speed (or juice mode) for 1 minute.

Step 3

Transfer the blended mixture to a large mixing bowl. Allow the mixture to cool to room temperature. Cover the mixture with a piece of plastic food wrap. Tightly press the food wrap onto the surface of the mixture to prevent any water droplets from forming. Keep the mixture in the refrigerator overnight or until it's completely cooled. Keep the mixture in the refrigerator overnight or until it's completely cooled. Homemade heavy cream (unwhipped) can be stored in the refrigerator for about 5 days.

Step 4

Once you are ready to whip the cream. Take the mixing bowl out from the refrigerator, remove the plastic food wrap. Optionally, add powdered sugar (or granulated sugar) and vanilla extract to sweeten the cream.

Step 5

When the room temperature is high, you can whip the cream over an ice bath to make it easier to be whipped. Use the beater of your hand mixer to gently stir the heavy whipping cream until the powdered sugar is roughly dissolved. (In this way, the powdered sugar won't splash out when you whip the cream at the next step.)

Step 6

Beat the heavy whipping cream with a hand mixer on medium speed until your desired whipping stage. (*See Note1 for different whipping stages) Whipped heavy cream can typically be stored in the refrigerator for about 1 to 2 days.