Whipped Cream Without Heavy Cream

Finally, a solution to last minute store runs, simplifying your grocery shopping list, or adding some spontaneous sweetness to breakfast – making whipped cream without using heavy cream!

I should say straight away this is not going to yield whipped cream like you would achieve with heavy cream. Nor is it like the whipped cream you would shoot out of a can (but that last part is definitely a plus!).

This recipe is for those moments when you are in a bind, or perhaps when you just need a good food experiment. Set your expectations on a looser whipped cream with no stiff peaks, and be prepared for a bit of extra work to achieve it. 

But if you are stuck without heavy cream while in need of a delicious whipped cream topping, then this recipe will certainly save the day!

Replacing Heavy Cream – How To Do It

The difference between milk (which we use here) and heavy cream is the fat content.

When milk is gathered from cows it separates into two layers: cream rises up with it’s high level of saturated fat while the less fatty milk lowers to the bottom.

The cream has a fat content of about 35% while whole milk has only about 3.5%. That’s a big difference! That saturated fat is what allows the heavy cream to form the beautiful clouds of whipped cream we all know and love. 

To add in the needed fat to the milk we invite butter into the equation. Butter’s fat content is around 80% which is plenty for giving milk the boost it needs to act as a cream replacement. 

I recommend, as always, to use good quality ingredients. Whole milk and a nice quality butter will yield much better results than skimping with low quality dairy.

Here I will offer two methods for the whipped cream. Although they are almost exactly alike, one saves you some arm strength. This can be achieved with either a whisk or a stand mixer.

My favorite whisk by far is this one you can pick up on Amazon, and if you don’t have a stand mixer, this is the perfect one to start with.

Let’s begin! 

Making Whipped Cream Without Any Heavy Cream

Now that we’ve gone over how butter and milk together can make up for your lack of heavy cream, let’s discuss how to make the magic happen.

Making a Heavy Cream Substitute

First, gather your ingredients, all simple items you likely have on hand. Whole milk, butter, a pinch of salt, powdered sugar and vanilla (if desired).  

First, we need to make “heavy cream”. You can do this with either a double boiler or a glass bowl and a pot that fit together.

Bring enough water to a boil that it will warm the glass bowl without touching it. Place the butter in the glass bowl and let it melt almost completely. Remove the bowl and whisk the butter until it has finished melting. 

This approach is taken to keep the butter from becoming scalding hot, which is not necessary and will make the process much harder. 

Next, gradually pour in the milk while consistently whisking the butter. Keep mixing for about 5 minutes. This creates a proper emulsion between the butter and milk. 

At this point you have a nice replacement for heavy cream. Add it to soups or sauces that call for heavy cream.

It works pretty flawlessly in warm, savory dishes like alfredo or creamy soups, the continued cooking and stirring process allows the emulsion to stay consistent as heavy cream would. 

Attempting to use it in sweet or cold dishes will be more challenging but should work in a pinch. 

Turning Your Heavy Cream Substitute Into Whipped Cream

Next, to turn our heavy cream into whipped cream, allow the milk and butter combination to cool for about 5 minutes. Add in the powdered sugar, vanilla (if you’re using vanilla to flavor your whipped cream) and a pinch of salt. 

Powdered sugar is essential for this whipped cream.

With regular heavy cream you can whip just the liquid until it holds together but for this replacement we rely on the starch in powdered sugar for it’s binding quality. Powdered sugar contains either cornstarch or tapioca starch, this will be what brings our concoction together. 

If you are using a mixer (like my favorite), give the ingredients a quick stir and pour into the bowl of the mixer. With the whisk attachment, start slow and turn up the speed to high. After 4 or 5 minutes it will begin to thicken.

If it isn’t as thick as you’d like, add more powdered sugar a tablespoon at a time to achieve your desired consistency, keeping in mind it will be less fluffy than normal whipped cream. 

If you are mixing by hand (make sure you have a quality whisk) you can use the same bowl you melted the butter in. With all the ingredients in begin whisking by hand and get comfortable, you likely will not see any thickness begin until about 6 or 7 minutes of whisking.

If it doesn’t begin to thicken, place the bowl in the refrigerator for 5 minutes to cool. Then begin the whisking process again.

I have found that when using a stand mixer the extra cool time isn’t needed, as the liquid seems to cool down in the bowl transfer, but when doing it by hand it may need the extra time in the refrigerator. 

There you have it! It’s a handy trick to have up your sleeve but do remember to use your whipped cream right away, it won’t keep its shape for long. 

How To Make Whipped Cream Without Heavy Cream

There are two simple ways to make this delicious, life-saving whipped cream recipe – with a stand mixer or mixing by hand. Both follow the same basic method, but we’ll go through each slowly, just to be safe.

Stand Mixer Method

Step 1

With a double boiler, melt butter in a heatproof bowl until almost liquid.

Remove bowl from heat and whisk until completely melted. 

Step 2

Gradually pour milk into the butter while whisking. Continue stirring for about 5 minutes. 

Allow the mixture to cool for 5 minutes.

Add the remaining ingredients and pour into the bowl of a stand mixer. 

Step 3

Gradually increase the speed of the stand mixer to high and mix until thickened to desired consistently.

Add more powdered sugar 1 tbsp at a time as needed for additional thickness. 

Bowl and Whisk Method

Step 1

With a double boiler, melt butter in a heatproof bowl until almost liquid. Remove bowl from heat and whisk until completely melted. 

(Pictured above.)

Step 2

Gradually pour milk into the butter while whisking. Continue stirring for about 5 minutes. 

Allow the mixture to cool for at least 5 minutes.

Add the remaining ingredients.

(Pictured above.)

Step 3

Whisk the mixture for 5-7 minutes.

If thickness is not achieved, place the bowl in the refrigerator and allow to cool for 5 minutes. Then whisk for 5 more minutes. 

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