Turn 1 Glass of Milk into Whipped Cream in Just 10 Minutes – A Homemade Recipe

Turn 1 Glass of Milk into Whipped Cream in Just 10 Minutes – A Homemade Recipe

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Craving whipped cream but don’t have any in your fridge? No worries! This homemade recipe shows you how to turn just one glass of milk into rich, fluffy whipped cream in just 10 minutes. With a few simple ingredients and some quick mixing, you can enjoy freshly made whipped cream to top your favorite desserts, coffees, or pancakes. Best of all, it’s a quick and easy solution that requires no special equipment or store-bought cream!

Ingredients:

  • 1 cup (240 ml) of whole milk (chilled)
  • 1 tablespoon powdered sugar (or to taste)
  • 1/2 teaspoon vanilla extract (optional)
  • 1/2 tablespoon cornstarch (optional, to help thicken)
  • Ice cubes (optional, to chill the bowl)

Instructions:

  1. Prepare the Milk:
    Begin by placing the whole milk in the fridge for at least 30 minutes before starting. Chilled milk will whip more easily.
  2. Optional – Thicken with Cornstarch:
    For extra thickness, mix the cornstarch into the milk in a separate bowl. Stir until fully dissolved. This will help achieve the desired consistency.
  3. Set Up Your Mixing Area:
    To ensure the milk stays cold while you work, place a large mixing bowl over a bowl of ice cubes. The cold temperature will help the milk whip better.
  4. Start Whipping:
    Pour the chilled milk into the mixing bowl. Using an electric hand mixer or stand mixer, start whipping on medium speed. You can also use a whisk, though it will take longer. Whisk or mix continuously for about 5–7 minutes.
  5. Add Sugar & Vanilla:
    Once the milk starts to thicken slightly, add the powdered sugar and vanilla extract (if using). Continue mixing until the milk thickens to the desired whipped cream consistency. It should form soft peaks and hold its shape.
  6. Check the Consistency:
    Stop and check the whipped cream. If it’s not as thick as you like, continue whipping for another minute or two. Be careful not to over-whip, as it may separate.
  7. Serve and Enjoy:
    Once you’ve achieved fluffy, soft whipped cream, use it immediately to top pies, cakes, hot chocolate, or fresh fruit. Store any leftovers in the fridge for up to 24 hours.

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