How to Make Cream from Milk
If you need whipped cream but run out of heavy cream at the last minute, don't panic - there is still hope! Although making your own cream from scratch may seem like a daunting prospect, it is actually remarkably easy, requiring just a few key ingredients, some vigorous whisk-action and a little patience. Try this recipe to create a fluffy whipped cream from the milk you already have in your refrigerator. This recipe yields 1 cup of delicious cream.
Prep time: 2 hours, 30 minutes (active prep: 30 minutes)Cook time: 30-60 minutesTotal time: 3-4 hours
Ingredients
1/4 cup of cold water
1/4 cup of powdered sugar
1 tablespoon of unflavored gelatin
1 tablespoon of vanilla extract
3/4 cup of whole milk
Steps
1
Add gelatin to water. Pour the 1/4 cup of water into a small bowl. Break up the gelatin and sprinkle it over the water. There's no need to stir, just let it stand until the gelatin absorbs all of the water.
2
Heat the milk. Pour the milk into a small saucepan and place over a medium heat, stirring constantly. Heat until the milk begins to froth and bubbles form around the edge of the saucepan. Do not allow the milk to burn, as this will affect the taste of the cream.
3
Combine gelatin and milk. Take the saucepan of milk off the heater. Pour the hot milk into a mixing bowl, then add in the gelatin and water mixture. Whisk the mixture using an electric or wire whisk until the gelatin mixes in with the milk and dissolves.
4
Add sugar and vanilla extract. Add the sugar and vanilla extract to the milk and gelatin mixture, and continue to whisk.
5
Chill the cream mixture. Once all of the ingredients have combined, place the cream mixture into the refrigerator and allow to chill for approximately 90 minutes.It is important that you stir the mixtureevery ten minutes while it is chilling.
6
Continue to chill the mixture in a bowl of cold water. After 90 minutes, you should remove the cream mixture from the refrigerator. Place the bowl containing the cream mixture into a larger bowl filled with ice cold water. Continue to chill for a further 30 minutes, stirring frequently.
7
Whip the cream. After 30 minutes, remove the bowl containing the cream mixture from the bowl of cold water. Using an electronic whisk set to the highest speed, whip the cream until it becomes thick and fluffy.
8
Add in additional flavors. At this point, it is possible to add some additional flavors to your whipped cream, if desired:Chocolate: Add a tablespoon of cocoa powder or some melted chocolate to the cream mixture. Stir til combined.Lemon: Add 1/2 tablespoon of freshly grated lemon zest to the cream for a burst of citrus.Cinnamon: Sprinkle a teaspoon of cinnamon into the cream for added flavor and warmth.Maple bacon: Add 1/4 cup of bacon and a tablespoon of maple syrup to the cream for a savory-sweet treat.
9
Store in the refrigerator. Store your homemade whipped cream in the refrigerator until you are ready to serve.
Tips
Try chilling your hand-held whisk or electric whisk attachments in the fridge or freezer before use. That way, you can continue to chill the cream as you whisk!
Make sure to use whole milk not non-fat or 2%
Warnings
Once your cream reaches the desired consistency, stop whisking immediately! If you over whisk your cream, it may start to curdle or loose it's light, fluffy texture.
Things You'll Need
Saucepan
Electric or hand-held whisk
Measurement cups
Measurement spoons
Large metal bowl
Comments
Post a Comment