Many times I have been part way through a recipe and go to the refrigerator to only find that I have now heavy cream. It is annoying and since we live out in the country, it’s not real easy to just jump in the van and head into town to buy some. Instead, I just make my own heavy cream and you can too if you follow my directions.
I do want you to know that this will not be exactly like you would get if you used heavy cream or bought a tub of whipped topping but it does work in a pinch and still tastes great.
- ¾ c. whole milk
- ⅓ c. butter
- ¼ c. powdered sugar
- Tiny pinch of salt
- ½ tsp. vanilla
Use a double broiler to melt down the butter. A double broiler is used by taking a glass bowl and put it on top of a pot that is filled with just enough water to warm up the glass bowl. You do have to make sure that the glass bowl is not touching the water in the pot though.
Bring the water to a low boil so it can warm up the glass bowl and melt the butter. Make sure the butter is completely melted and then remove the bowl and begin to whisk it.
Whisk well and then slowly pour the milk into the butter and whisk for about 4-5 minutes. Then set it aside and allow it to cool for 5-7 minutes.
Once it has cooled down some, pour it into your stand mixer’s bowl and add in the rest of the ingredients. Turn your mixer onto low at first and then keep slowly increasing the speed until it is on high. Keep mixing until it begins to thicken and get to the whipped cream consistency. If it is not thick enough, add in a bit more powdered sugar.
Makes 1 cup.