Turn 1 Glass of Milk into Whipped Cream! Homemade Recipe in 10 Minutes

Ingredients

• 1 glass (about 250 ml) of cold full-fat milk
• 2 tablespoons unsalted butter (melted)
• 2 tablespoons powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract (optional)
• 1 tablespoon cornstarch or unflavored gelatin (optional, for extra stability)

Instructions

1. Chill everything: Place a mixing bowl and beaters or whisk in the fridge for 5-10 minutes. Cold tools help the cream whip faster.
2. Combine: Pour the cold milk into the chilled bowl. Add the melted butter and blend with an electric mixer for about 2–3 minutes until the mixture starts to thicken.
3. Stabilize: If using, dissolve cornstarch in a tablespoon of warm milk or water and add it in, or bloom gelatin in a little warm water and mix it in.
4. Sweeten: Add the powdered sugar and vanilla extract. Continue whipping on high speed for another 5–7 minutes, or until soft peaks form and it looks like whipped cream.
5. Check texture: If it’s too thin, keep whipping for another minute or two. Be careful not to over-whip or it may separate.
6. Serve: Use immediately for cakes, desserts, or fruit. Store leftovers in the fridge for up to 24 hours—whip again if it deflates.

Would you like a version without cornstarch or gelatin? I can adjust it for you!