I recently experimented with making Homemade Heavy Cream using 2/3 cup of cold whole milk and 1/3 cup of unsalted butter, melted to the perfect state. The simplicity of blending these ingredients into a rich kitchen essential has inspired new ideas for coffee, custards, soups, and many other recipes.

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I recently discovered a cool trick to make homemade heavy cream that totally changed the way I bake and cook. I was a bit skeptical at first about mixing 2/3 cup whole milk (preferably cold) with 1/3 cup unsalted butter, melted and cooled a bit but I took the plunge.

Soon after, I realized this DIY heavy cream recipe is exactly what I needed for coffee, custards, soups and more. I love experimenting in the kitchen with recipes like this one because it feels so empowering to know you can make your own heavy cream from whole milk.

This method really opens up a bunch of cooking substitutions and offers a homemade whipped cream recipe twist if you like a bit of a change. Honestly, trying out how to make heavy cream from 2% milk or any other variant is so fun and versatile.

I hope you enjoy it as much as I do.

Why I Like this Recipe

I like this recipe because it’s super simple to make. I mean, it’s just milk and butter so I don’t have to deal with a bunch of complicated steps.

I also really enjoy how homemade it feels. When I mix the cold milk with the melted butter, it gives me major bragging rights knowing I made heavy cream from scratch, even if it’s not exactly the same as store bought.

Another reason I like it is that it’s pretty versatile. I can use it in my coffee, custards, soups, or pretty much anything that calls for heavy cream, which makes it a great all-rounder in my kitchen.

Lastly, there’s something really satisfying about watching the ingredients come together. Even though it might not look perfect at first, stirring it until it thickens a bit kind of reminds me that making food at home is all about patience and creativity.

Ingredients

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Whole milk provides essential proteins, calcium, and healthy fats for rich flavor and nourishment.
Cold whole milk adds natural sweetness and creaminess, making your cream taste authentic.
Fresh whole milk helps create a smooth velvety texture in this homemade heavy cream.
Unsalted butter delivers richness and natural fats without extra salt, perfect for bright flavors.
Melted butter blends seamlessly, imparting a smooth body while mellowing the flavor profile.
Allow the melted butter cool slightly to avoid cooking the milk and causing clumps.
Combining these ingredients creates an improvised heavy cream substitute full of hearty taste.

Ingredient Quantities

2/3 cup whole milk (preferably cold)

1/3 cup unsalted butter, melted (let it cool a bit)

How to Make this

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1. First, gather all your ingredients: 2/3 cup of cold whole milk and 1/3 cup unsalted butter.

2. Melt the butter in a small pan over low heat or in the microwave. Make sure to stir it so it melts evenly.

3. Once the butter is melted, let it cool for a few minutes. It shouldn’t be hot when you mix it with the milk.

4. Pour the cold milk into a mixing bowl.

5. Slowly pour the cooled melted butter into the milk while stirring constantly. This helps to mix them better.

6. Use a whisk or a fork to stir the mixture really well. You can even use an immersion blender if you have one handy.

7. Keep stirring until the mixture looks smooth and a bit thicker. It might not be as thick as store-bought heavy cream, but it works great for most recipes.

8. Use the homemade heavy cream right away or store it in the fridge. Just remember to give it a good stir before using since the ingredients might separate a little.

Equipment Needed

1. Measuring cups for the milk and butter
2. Small pan or microwave-safe bowl for melting the butter
3. Mixing bowl for combining the ingredients
4. Whisk, fork, or immersion blender to stir the mixture thoroughly

FAQ

Q: Can I substitute a different type of milk?

A: You can use other milk types, but whole milk is reccomended cause it gives the best creaminess.

Q: Do I really have to cool the butter before mixing?

A: Yes, let the melted butter cool down a bit so it doesnt curdle the milk.

Q: How long will my homemade heavy cream last in the fridge?

A: It's best to use it within 2 to 3 days, cause it doesnt have the preservatives a storebought one has.

Q: What should I do if the mixture seems too thin?

A: If it looks too runny, try mixing it well and then letting it chill longer, sometimes that helps it thicken up a bit.

Q: Can I use salted butter instead of unsalted butter?

A: Sure, but keep in mind that it may make your cream a bit saltier then intended.

Homemade Heavy Cream Recipe Substitutions and Variations

Instead of whole milk you can use almond milk or oat milk but keep in mind the flavour may become a little less rich
If you dont have unsalted butter try using salted butter and just reduce the extra salt in your recipe
You can also experiment with coconut oil instead of butter but it might add a slight coconut taste
Another option is to mix low fat milk with a bit of heavy cream if you happen to have that on hand for a creamier texture

Pro Tips

1. Try to keep everything cold. Chill your mixing bowl and utensils, so the cold milk stays that way and the butter mix into it better.

2. Melt the butter slowly and make sure it has cooled completely – if it’s too hot it might change the texture of the milk and make it separate a bit.

3. Instead of just stirring, use a whisk or an immersion blender to mix the ingredients together really well. This helps break up any clumps and gets a smoother finish.

4. If you store the mix in the fridge, give it a good stir before using it again. Sometimes the butter and milk can start to separate over time.

Homemade Heavy Cream Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Measuring cups for the milk and butter
2. Small pan or microwave-safe bowl for melting the butter
3. Mixing bowl for combining the ingredients
4. Whisk, fork, or immersion blender to stir the mixture thoroughly

Ingredients

2/3 cup whole milk (preferably cold)
1/3 cup unsalted butter, melted (let it cool a bit)

Directions

First, gather all your ingredients: 2/3 cup of cold whole milk and 1/3 cup unsalted butter.
Melt the butter in a small pan over low heat or in the microwave. Make sure to stir it so it melts evenly.
Once the butter is melted, let it cool for a few minutes. It shouldn't be hot when you mix it with the milk.
Pour the cold milk into a mixing bowl.
Slowly pour the cooled melted butter into the milk while stirring constantly. This helps to mix them better.
Use a whisk or a fork to stir the mixture really well. You can even use an immersion blender if you have one handy.
Keep stirring until the mixture looks smooth and a bit thicker. It might not be as thick as store-bought heavy cream, but it works great for most recipes.
Use the homemade heavy cream right away or store it in the fridge. Just remember to give it a good stir before using since the ingredients might separate a little.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.