How To Make Heavy Cream

A mini pink jug of homemade heavy cream. Flowers and a purple napkin beside it.

Learn How To Make Heavy Cream with 2 simple ingredients: milk and butter! Perfect for soups, sauces, and creamy drinks.

Course Drinks

Cuisine American

Prep Time 5

Cook Time 2

Total Time 7

Servings cup

Calories 675kcal

Author John Kanell

Equipment

Small saucepan
Blender

Ingredients

6 tablespoons unsalted butter (84g)
½ cup whole milk (120mL)

Instructions

Cut the butter into tablespoon-sized pieces and place in a small saucepan with the milk.
Cook over medium heat, stirring frequently, for about 4 minutes, just until the butter melts. Remove from the heat.
Add the butter and cream mixture to the canister of a blender. Blend on high speed for 1 to 2 minutes. Use immediately, or refrigerate for up to 4 hours.

Notes

This mixture most resembles heavy cream after being refrigerated for about 1 to 3 hours, so don't skip the chill time.
Use unsalted butter so the heavy cream substitute does not turn out salty and affect the flavor of the dish you're using it in.
If your mixture separates after being stored, shake it or blend it again until thick and creamy.

Nutrition

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