How to make whipped cream without heavy cream

By Amy Golden Jump to Recipe

Nobody panic: even if you are out of heavy cream, you can still make a delicious whipped cream!

Rewind to last Thanksgiving. It’s Thanksgiving Day; I have a boatload of people coming over, and I have been ticking the to-dos off my list like a mad woman. Turkey defrosted: check. Cranberries made and chilled overnight: check. Turkey in the oven: check. Pumpkin pie made: check. Whipped cream made: oh no! Totally forgot. And the clock is winding down. At first, I console myself with, “Surely we have a can of Reddi-Wip lurking in the back of the fridge,” only to find nothing of the kind. And apparently, I’d forgotten to buy heavy cream on my last of many grocery runs. What to do?

True fact: you can make whipped cream without heavy cream! Our whipped cream (without heavy cream) recipe is an easy way to make it in a pinch or even as an intended alternative if you don’t like heavy cream. While the finished product is a bit denser than traditional whipped cream, it is perfect for topping desserts, layering in a trifle, or piping onto pancakes or waffles.

You will love our whipped cream because it is easy to make, uses pantry ingredients, and tastes delicious. The beauty of this whipped cream is that you can use ingredients you already have in your kitchen and still get a rich, tasty topping. No heavy cream is required!

The science of melted butter

Most of us melt butter for recipes without thinking about it: either in the microwave or on the stovetop, it’s a fast, easy process. But what’s really happening there? And why, in this recipe for whipped cream, do we need hot, nearly melted butter? When you soften, nearly melt, or melt butter, it’s the high fat content of butter that is breaking down. Butter is mostly made up of fat, water, and milk solids. To get the creamy texture for this whipped cream, adding the milk to the nearly melted butter is going to create little butter globs that form the building blocks of the cream. It may look weird, but it’s part of the process! As you add in the powdered sugar, it will all smooth out.

How to Make Ahead and Store

Our whipped cream is best enjoyed right after it’s made or a few hours after it’s set in the fridge for an hour or two. After about 3 hours, the milk and butter will probably start to separate. If you do need to re-incorporate the milk and butter, stick your beaters or whisk in the freezer for about 10 minutes to get them really cold before you re-mix. And don’t over-mix leftovers; just a light re-mix should do it. Freezing leftover whipped cream is not recommended.

What can I use instead of full-fat milk?

You can use any kind of cow’s milk — whole, or full-fat, will give the final product the richest taste, but you can certainly use reduced-fat or even skim. If you would like a non-dairy option, use full-fat coconut milk as a substitute. Remember to chill whatever milk you use as a substitute before mixing with the melted butter.

Serving Suggestions

Our whipped cream is perfect for topping little cakes like the ones in the pics or any number of other desserts. Pumpkin pie is definitely at the top of the list! Use it when layering a trifle in a pretty glass dish — it is delicious when layered with angel food or pound cake, berries, and a splash of liqueur. Whipped cream is also nice to top your favorite milkshake or ice cream sundae with (or at breakfast, pancakes and waffles). For an added treat, top our Chocolate Chia Pudding with this Whipped Cream. For a fancy and fun dessert, try it atop our Pecan Brittle Baskets.

How to make whipped cream without heavy cream

Amy Golden

4.86 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 78 kcal

Ingredients

  

1x2x3x

• 1 cup full-fat milk
• 1/4 cup unsalted butter
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

• Take the milk out of the refrigerator and let it sit at room temperature for 15 minutes before starting the recipe.
  
• Melt the butter in a saucepan over low heat or in the microwave in 15-second intervals until almost fully melted.
  
• In a large bowl, combine the milk and melted butter. Use a hand mixer or stand mixer to whisk until the mixture begins to thicken. Once combined, allow the mixture to cool in the fridge for at least 5 minutes.
  
• Add the powdered sugar and vanilla extract to the mixture. Whisk again, using the mixer, until the mixture is smooth and creamy, and soft peaks form.
  
• Use the whipped cream immediately, or store in the refrigerator for up to 2 hours before serving.
  

Nutrition

Calories: 78kcalCarbohydrates: 3gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 12mg

Keyword whipped cream substitute, whipped cream without heavy cream

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