Ingredients
- 1 glass (about 250 ml) of cold whole milk
- 2 tablespoons of unsalted butter (melted)
- 2 tablespoons of powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon unflavored gelatin or cornstarch (for stability – optional)
Instructions
- Chill the Bowl & Tools:
Place your mixing bowl and beaters in the fridge or freezer for 5-10 minutes. This helps the cream whip up faster. - Create Cream Base:
In a small bowl, mix the melted butter with the milk. Blend until well combined — this helps give the milk a creamier texture. - Add Stabilizer (Optional):
If using gelatin, dissolve it in a little warm water, let it cool slightly, then add it to your milk mixture. You can also use cornstarch by mixing it with a tablespoon of warm milk to make a slurry before adding. - Whip It Up:
Using a hand mixer or stand mixer, beat the milk mixture on high speed for about 8-10 minutes. It will slowly thicken and become fluffy. Be patient! - Sweeten & Flavor:
Add the powdered sugar and vanilla extract halfway through whipping. Continue to whip until soft peaks form. - Chill & Serve:
Once it reaches a whipped cream consistency, place it in the fridge for 10–15 minutes to firm up. Then use it for topping desserts, fruit, or coffee!
Would you like a dairy-free version too?