Homemade Heavy Cream

Recipe by Andi Anne on September 25, 2024

Cook time: PT5M

Total time: PT5M

Rating

4.56 stars (9 reviews)

In a saucepan over medium-high heat, melt ⅓ cup unsalted butter.
Once melted, stir in ⅔ cup whole milk. Continue to stir for about 20 seconds, then remove from heat and let it cool. Now it’s ready to use in any recipes or place in the fridge sealed with a lid.

Kathy on 2025-11-17 (3 stars):
This works but separates. To make it not do that... Using a ratio of two to one,, whole milk and butter, melt the two in a saucepan till hot. Immediately pour into a high speed blender such as a vitamix. Blend on high 5 minutes. Let cool to room temp and pour into a mason jar and refrigerate. Mixture won't separate because you've emulsified it. It whips to very soft peaks and is perfect for making ice cream. Whip 2 cups of the cream and then mix in a can of cold sweetened condensed milk and 1 tbl vanilla. Freeze at least 6 hours.
Chris Hodges on 2024-12-05 (5 stars):
Can you use almond milk along with evaporated milk