How to Make Whipped Cream Without Heavy Cream

By Bigger Bolder Baking · 30 min

Ingredients

Instructions

1. Combine the milk and butter in a small saucepan over medium heat, or in the microwave, and heat until the butter is fully melted.
2. Transfer to a blender and blend on the highest speed for 5 minutes, lifting the center of the lid every 30 seconds to release steam.
3. Pour into a small bowl, press plastic wrap directly onto the surface, and let it come to room temperature.
4. Refrigerate for at least 4 hours or overnight.
5. Stir in the sugar and vanilla if using, pour into a medium bowl, and whip with a handheld electric mixer on high for 3 to 5 minutes, until it reaches the desired stiffness.
6. Use right away, or refrigerate for up to 2 hours.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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