Heavy Cream

      Learn how to make a simple heavy cream substitute using butter and milk! This easy alternative is great for adding creaminess to soups, sauces, desserts, and more.

If you’ve run out of heavy cream but need it for a recipe, don’t worry, I’ve got a quick fix. With just two ingredients, milk and butter, you can create a homemade substitute in no time. Simply melt butter into whole milk, blend it together, and you’ll have a rich, creamy mixture ready to use!

Keep in mind that this substitute won’t work for recipes requiring whipped cream, as it won’t hold peaks. However, it’s perfect for dishes where liquid heavy cream is needed to enhance texture and flavor. Want more kitchen hacks? Check out my guides on making buttermilk, powdered sugar, and a simple cake flour substitute.

Equipment

• Small saucepan
• Blender

Ingredients

• 6 tablespoons unsalted butter (84g)
• ½ cup whole milk (120mL)

How to Make Heavy Cream 

1. Slice the butter into tablespoon-sized pieces and add them to a small saucepan with the milk.
2. Heat over medium, stirring frequently for about 4 minutes, until the butter melts. Remove from heat.
3. Pour the mixture into a blender and blend on high speed for 1 to 2 minutes.
4. Use immediately or refrigerate for up to 4-5 hours.

Notes

• For the best consistency, let the mixture chill for 1 to 3 hours before using.
• Use unsalted butter to prevent the heavy cream substitute from being too salty and altering the flavor of your dish.
• If the mixture separates after refrigeration, shake or blend it again until smooth and creamy.

Can I Whip Homemade Heavy Cream?

      No, this recipe is best used as a heavy cream substitute for adding richness to dishes like soups and sauces. It is not a suitable replacement for whipped cream, as it does not whip into soft or stiff peaks.

If you need homemade whipped cream, you’ll need heavy whipping cream, powdered sugar, and vanilla extract.

Ways to Use it

This homemade heavy cream substitute is ideal for recipes that call for liquid heavy cream but don’t require whipping. It enhances both sweet and savory dishes, adding richness and a smooth texture. Try it in these recipes:

Savory Dishes:

• Chicken pot pie
• Quiche
• Creamed spinach
• Potato soup
• Vodka sauce or Alfredo sauce

Sweet Treats:

• Chocolate ganache
• Bread pudding
• Caramel sauce
• Scones
• Banana pudding
• Buttercream and other frostings

Drinks:

• Mudslide
• Brandy Alexander

Pro Tips for Making This Recipe

• Chill for Best Texture: The mixture achieves the closest consistency to heavy cream after being refrigerated for 1 to 3 hours. Don’t skip this step!
• Use Unsalted Butter: This prevents the heavy cream substitute from becoming too salty and altering the flavor of your dish.
• Fix Separation Easily: If the mixture separates after storage, simply shake or blend it again until smooth and creamy.

Frequently Asked Questions

Can I use 2% milk or non-dairy milk?

Whole milk is the best option since it contains enough fat to properly emulsify with the butter. Skim milk and plant-based milks won’t yield the same creamy texture.

Can I use plant-based butter for this recipe?

I haven’t tested it, but you can give it a try. For the best results, dairy butter and whole milk are recommended.

How should I store homemade heavy cream?

Keep it in an airtight container or mason jar in the refrigerator for up to 4 days. If it separates, just shake it before using.