Make cream yourself from milk and butter
If you don’t want to use ready-to-sell cream from the supermarket, you have to start with the production of cream from milk and butter. This then serves as the starting product that can later be whipped into whipped cream. The preparation is easy and requires only a few ingredients and kitchen utensils. In this article, we read about How to make heavy whipping cream?
Recipe: homemade cream
Ingredients for 1 serving:
- 500 ml milk
- 250 g butter
Required kitchen utensils:
- pot
- Wooden spoon
- Hand mixer
And this is how it’s done:
- 1st step:
First, we heat the milk together with the butter in a saucepan on medium heat to make heavy whipping cream. It should be stirred constantly with a wooden spoon so that nothing burns.
- Step 2:
As soon as the butter has completely melted in the warm milk, the mixture can be removed from the stove and whipped until frothy with a hand mixer.
- Step 3:
The cream is now ready and can be used for cooking, for example. If the cream is to be processed into whipped cream, it must rest in the refrigerator for about 24 hours before whipping.
Frequently asked Questions
Q:Which milk to use for homemade cream?
Commercially available whole milk with 3.5% fat is best for making cream from milk and butter. To make cream from milk without butter, on the other hand, you need untreated raw milk to make heavy whipping cream. Here the cream automatically forms on the surface after a while and can be skimmed off.
Q:Which butter to use for homemade cream?
Any commercially available butter is suitable for making cream from milk and butter. The best results can be achieved with sweet cream butter. Margarine and other industrially produced spreadable fats, on the other hand, are not suitable.
Does the milk have to boil during preparation?
No, the milk should only be heated to lukewarm and should never be brought to a boil.
Make whipped cream yourself from cream
To make delicious whipped cream yourself, you need sweet cream as the starting product. This can either be bought ready-to-use in the supermarket or made from milk and butter yourself. The preparation of whipped cream is quick and easy, only a few kitchen utensils are required.
Recipe: homemade whipped cream
Ingredients for 1 serving:
- 500 ml cream (minimum fat content 30%)
- Powdered sugar or vanilla sugar (optional)
Required kitchen utensils:
- Mixing bowl
- Hand mixer or whisk
And this is how it’s done:
-
Step 1:
The cream should be cooled before whipping to make heavy whipping cream. The cool cream can then be poured into a chilled mixing bowl and slowly whipped with a hand mixer or whisk.
-
Step 2:
Gradually, the speed of whipping must be increased gradually until slight waves form on the edge of the bowl and the cream finally assumes the desired consistency.
-
Step 3:
Depending on your personal taste, the cream can be sweetened with powdered sugar or vanilla sugar while it is being whipped. If possible, these additives should be added at the beginning of the whipping.
-
Step 4:
The finished whipped cream can be served directly or covered in the refrigerator for later.
Frequently asked Questions
Q:How long does the cream have to be whipped?
Ans: The cream should be whipped until it has a firm, compact consistency. Under no circumstances should the cream be whipped any further to make heavy whipping cream, otherwise it will curdle and turn into butter.
Q:What to do when the cream turns into butter?
Ans: If the cream accidentally turns into butter, it doesn’t have to be thrown away. The corked mixture can be reheated and stirred. After a further 24-hour cooling phase, the whipping can be tried again.
Q:What to do if the cream does not set?
Ans: Sometimes the cream just doesn’t want to get stiff. Then the addition of various additives such as a cream stabilizer or pectin (vegetable) / gelatine (animal) can help to achieve the desired consistency. You can find further useful tips in the guide under Whipped cream until stiff.
Q:Can whipped cream be further refined?
Ans: Homemade whipped cream can also be flavored when whipped. For example, fruit pulp or liquid chocolate can be added to the mixture. Flavored whipped cream is ideal as a filling for cream puffs or for preparing other desserts.
Q:How long can homemade whipped cream keep?
Ans: Whipped cream is best used promptly. Homemade whipped cream can be kept for around two days if it is properly covered and stored in the refrigerator.
Here is a detailed video that shows the entire preparation:
Ans: Would you like your homemade whipped cream to always have the right consistency and to be able to be stored in the refrigerator for several days?
Then find out about practical cream makers with which the preparation of delicious, flaky whipped cream becomes child’s play!
So making sweet cream and whipped cream yourself is not difficult at all! If you want to do without finished products from the supermarket, you can easily lend a hand yourself.
Also read: How to cook corned beef
