Making whipped cream from milk requires turning the milk into a thicker consistency, as milk alone won’t whip like cream. Here’s a method using a homemade trick with gelatin or butter to thicken the milk into whipped cream consistency.
Quick Homemade Whipped Cream from Milk
Ingredients:
- 1 glass (1 cup) of whole milk (or 2% milk for a slightly lighter version)
- 1 tbsp unflavored gelatin (or use 2 tbsp melted butter as an alternative thickener)
- 2 tbsp powdered sugar (adjust to taste)
- 1 tsp vanilla extract (optional for flavor)
Instructions:
- Chill the milk:
- Place the milk in the freezer for about 5 minutes to get it very cold but not frozen.
- Prepare the gelatin (if using):
- In a small bowl, dissolve 1 tablespoon of unflavored gelatin in 2 tablespoons of cold water. Let it sit for 2-3 minutes to bloom.
- Then, heat it in the microwave for about 10 seconds until it’s liquid again. Let it cool slightly.
- Whip the milk:
- Using a hand mixer or stand mixer, start whipping the cold milk on medium speed.
- Gradually increase the speed as the milk thickens.
- Add the thickener:
- After 2-3 minutes of whipping, slowly pour in the dissolved gelatin (or melted butter) while continuing to whip.
- The mixture should start to thicken.
- Add sugar and vanilla:
- Once the milk mixture begins to form soft peaks, add the powdered sugar and vanilla extract.
- Whip for another 3-5 minutes until stiff peaks form.
- Chill (optional):
- If the whipped cream seems a bit soft, place it in the fridge for 5-10 minutes to set before using.
Tips:
- Using whole milk and adding a thickener helps replicate cream, but the texture won’t be as rich as traditional whipped cream made from heavy cream.
- This method works best for immediate use as the whipped texture may soften over time.
This recipe allows you to create a whipped cream-like topping in around 10 minutes with just a glass of milk!
