Once upon a time, I never had heavy cream in the house. It was just too expensive to buy when I usually only needed a little bit. Instead, I would make a heavy cream substitute when I needed heavy whipping cream. It always worked just as well as the fresh stuff and with only two ingredients it was super simple to make!
This heavy cream substitute recipe can be used in almost any recipe that you would use store bought cream.
Homemade Heavy Cream Substitute Recipe
But I have used this homemade whipping cream substitute recipe over and over again with success every single time!
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Heavy Whipping Cream Substitute
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How to make an easy substitute for heavy whipping cream
In a small saucepan, melt the butter over low heat. Be very careful not to let it brown or burn. Your heavy cream substitute will not turn out if it does.
Be sure to use real and unsalted butter as well.
How Fat Content Affects Your Whipping Cream Substitute
Whipping cream is basically the fat that settles onto raw milk . If you’re drinking 2% milk, that means your milk has had all but 2% of the cream and fat removed.
When you go to make a heavy cream substitute recipe, you will be using milk that has had most of it’s fat (or cream) content skimmed off in some way.
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This means you need to replace it. You can use margarine but I have never had it turn out correcting using it.
Margarine is pretty bad for your health, but aside from that, this recipe needs the fat content from the butter in order to turn out correctly.
How to temper ingredients
After the butter is melted, turn your heat to low and slowly add the milk. Make sure to whisk the mixture constantly. Keep it on the heat until it is fully combined and hot.
For this, I prefer to use a wire whisk. Usually I use a silicone whisk when I cook, but for some reason, I feel like my whipping cream substitute just turns out better with wire.
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Whipping Cream Substitute
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This could take a little bit of time. Depending on the temperature and humidity in my home, it has taken me as much as 10 minutes.
How to Store A Heavy Cream Substitute
Store your heavy whipping cream substitute in an air tight container in the fridge. It should keep a week or two.
Before using it, be sure to give it a good shake. As it cools, it may separate a bit. Shaking it up before use should fix that issue.
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If it absolutely will not combine – and I have only had that happen once – zap it in the microwave in 30-second intervals until it does.
What favorite recipe will you use your batch of heavy whipping cream substitute with?
Looking for more easy recipes and tips? Try these:
Homemade heavy cream is one of the best things you will ever taste! Learn how to make heavy whipping cream from milk at home easily with just a few steps!
Trying to make the groceries in your pantry stretch? These 17 foods that stretch a long way are what you need! Fill your pantry with foods that last a long time and you’ll eat comfortably for weeks and months to come!
Stocked up on eggs? Worried they’ll spoil before you can use them? Let me show you how to preserve eggs for long-term storage with NO refrigeration needed! It’s super simple and you’ll be amazed at how well it works!
Bacon eggs and cheese temp your taste buds in this freezer friendly, super simple and budget friendly breakfast casserole recipe. Even the pickiest eaters will love it!
How to Make a Heavy Whipping Cream Substitute
- 3/4 c. Whole Milk
- 1/3 c. unsalted real butter
- In a small saucepan, melt the butter over low heat.
- Add the butter to the milk and return to low heat.
- Cook on low heat and stir with a whisk until the mixture is hot and well combined.
- Add to a metal mixing bowl or blender and mix under thick.
- Store in an airtight container in the fridge for 1-2 weeks.