Discover an easy and cost-effective way to turn a single glass of milk into delicious whipped cream. This homemade recipe is perfect for desserts, beverages, or as a topping for your favorite treats. Ready in just 10 minutes, this method requires no fancy equipment, making it a must-try for everyone who loves creamy delights.
Ingredients
- 1 glass of full-fat milk (chilled)
- 2 tablespoons of powdered sugar
- 2 tablespoons of cornstarch or gelatin
- 1 teaspoon of vanilla extract (optional)
- Ice cubes (to keep the milk chilled during whipping)
Instructions
- Chill the Milk: Place the glass of milk in the freezer for about 10-15 minutes. Ensure it is cold but not frozen. The colder the milk, the better it will whip.
- Prepare the Thickening Agent: In a small bowl, mix the cornstarch with a few tablespoons of cold milk until smooth. If using gelatin, dissolve it in a small amount of warm water as per package instructions.
- Combine Ingredients: Pour the chilled milk into a mixing bowl. Add the powdered sugar and thickening agent. If you prefer a hint of flavor, include the vanilla extract.
- Set Up an Ice Bath: Place the mixing bowl in a larger bowl filled with ice cubes. This helps maintain the cold temperature during the whipping process, which is essential for achieving fluffy whipped cream.
- Whip the Milk: Using an electric mixer or a hand whisk, beat the milk mixture on high speed. Initially, it may appear runny, but keep whipping for about 8-10 minutes. Gradually, the mixture will start to thicken and form soft peaks.
- Check the Consistency: Stop whipping once you achieve the desired consistency. Over-whipping can cause the mixture to lose its texture and become grainy.
- Test the Whipped Cream: Scoop a small amount of the whipped cream and check its firmness. It should hold its shape without running.
- Chill Again (Optional): If you want a firmer texture, refrigerate the whipped cream for an additional 10 minutes before serving.
- Serve and Enjoy: Use the homemade whipped cream as a topping for cakes, pies, hot cocoa, pancakes, or any dessert of your choice. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Tips for Success
- Always use full-fat milk for best results. Skim or low-fat milk may not whip properly.
- If you don’t have powdered sugar, blend granulated sugar into a fine powder before using it.
- For a vegan alternative, substitute regular milk with coconut cream or almond milk and use a plant-based thickening agent like agar-agar.
- To make chocolate whipped cream, add 1 tablespoon of cocoa powder during the mixing process.
This simple and effective recipe is an excellent way to elevate your desserts without spending extra on store-bought whipped cream. Try it today and experience the joy of homemade goodness!