Recipe for making cream from milk and butter. Cream at home: the best recipes with photos
Whipped cream is amazing delicacy with soft and airy texture. They are often used for a variety of desserts, pastries, fruit and other sweet treats. The stores offer a large assortment of whipped cream in bottles, but still they have specific smell and less useful. Therefore, it is best to learn how to cook them yourself.
You will need:
- 400 ml milk (2.5-3.5%)
- butter (quantity depends on the desired fat content, - 380-400 grams for cream 35%)
Put the butter in the freezer. Yield - 500 ml
Cooking:
1. So, here is milk and butter. Put the butter in the freezer.
2. Grate butter into milk.
3. We put on the smallest fire so that the milk is barely warmed up and the butter is completely melted.
4. From the stove and immediately into the blender. At first, butter and milk still exist separately from each other.
5. Beat for 3 minutes at high speed. Now milk and butter are already one.
6. Pour into a saucepan - this is the mass obtained. And in the fridge. I do at night.
7. We get this in the morning.
8. We put them in a mixer and beat them as usual.
9. The mass is gradually compacted.
10. Adding powdered sugar, and everything becomes quite "cool"!.
- Three butter into milk on a grater. Boil the mixture in a water bath until the oil is completely dissolved. In no case should milk boil, just warm up well.
- When the oil has dissolved, transfer the mixture to a blender (with knives!) And turn it on for 3 minutes. At this stage, milk and butter should, as it were, merge together.
- Pour into another container and cover with a lid. We put in the refrigerator for 8 hours.
- That's it, the cream is ready, now you can whip them.
- Now the cream can be whipped with sugar or used according to the recipe.
How to make classic whipped cream:
Components that will come in handy:
- 400 ml cream with a fat content of 30%;
- Powdered sugar - 120 grams;
- Vanillin - 7 teaspoons.
First you need to cool the cream: pour it into a metal container and refrigerate for several hours.
Place the container in another (it should be wider), pouring into it ice water. For the first few minutes, whip the cream at low speed without sugar at all.
When the cream becomes a little thicker, add the powdered sugar and beat everything together for 2-3 minutes with a mixer at low speed. It is best to introduce the powder little by little: add - beat, then another portion and beat again.
Then slowly increase the speed to the maximum value. Experienced confectioners they say that it is better to beat with whisks, in this case more air gets into the cream, and it becomes more magnificent. At the same time, add vanilla.
Keep working until an air mixture forms. The cream should leave a trace of the whisk or stable peaks.
This means that you need to stop whipping, otherwise you will churn sweet butter instead of dessert.
Whipped cream - recipe
The main task in the preparation of cream from cream is to achieve a thick and strong foam, for this gelatin is introduced here. It can be used for pastries or cake - it keeps its shape well.
Take:
Fatty cream, 33% - 500 ml.
Powdered sugar - 70 gr.
Gelatin - 1 large spoon with a slide.
Water - a quarter of a glass.
How to make whipped cream for cream:
The first thing to do is to put the cup of cream and whisk in the fridge to chill if you will be whipping without a mixer. It also needs to be cooled if you decide to use it.
Shortly before cooking, soak gelatin in cold water, let it swell. After 20-30 minutes, heat it up so that it completely dissolves, but do not let it boil. Set aside to cool down.
Now let's move on to the main steps: we begin to whip the cream into foam, as described in the first recipe, first at low speed. Then slowly begin to pour in the powder, and when everything is laid out, pour in the gelatin. Increase the speed gradually.
Continue beating everything together until the cream is thick and firm.
If this is a cream for a cake, then you should immediately coat the biscuit with it, decorate with a pattern and refrigerate.
How to do chocolate cream for whipped cream cake
Homemade whipped cream with chocolate can become both an independent dessert and serve as a cake decoration. In the first case, immediately after cooking, put it in a bowl and put it in the cold for a while. If you are making for a cake, then coat it with layers or decorate and also send it to the refrigerator.
Take:
Cream 20% fat - 2 cups.
Powder - a third of a glass.
Gelatin - 1 teaspoon.
Cocoa powder 30 gr. (or 50 gr. chocolate).
Step-by-step recipe for making chocolate cream:
First of all, fill the gelatin with cream, for this use a third of the total amount. Wait for it to swell, and put the bowl with the contents in another container of water. Heat it, stirring frequently to dissolve the gelatin. Then set aside and let cool.
Dissolve cocoa powder in hot cream, for this use another 1/3 of their amount. Stir until completely dissolved. If you decide to use chocolate, then it also needs to be melted first - it will become easier to mix with cream.
Now mix the rest of the cream with the powder and start whisking slowly. When the first foam appears, pour in chocolate cream, and after a while carefully add the gelatin.
Homemade milk cream is the most useful product than those presented on store shelves. In addition, having made cream at home, a potential buyer can be sure of their good quality and has the opportunity to save on this purchase. At least milk for making this dairy product still have to buy, money will be spent less.
The process of making cream from milk
Method one:
This method is simple and unpretentious, however, it requires whole milk, the store product will be unsuitable. You need to pour milk into glass container, then close the lid and let it brew in cool place about twelve o'clock. The cream will rise above the surface of the milk and it will be possible to scoop it up with a spoon. For this, there are special spoons - creamers, which can facilitate the task.
Advice: the higher the fat content of milk, the more cream you get at the exit. Cow's milk is fatter in summer.
Method two:
Milk and butter are the main ingredients in this case. Here it is possible to get by with milk bought in a store, however, high quality no products have been cancelled.
- The fat content of cream can vary from 15 to 35 percent.
- The product ratio is as follows:
- 15% cream - 170 g butter / 630 g milk
- 25% cream - 285 g butter/515 g milk
- 35% cream - 400 g butter / 400 g milk
The preparation is as follows:
Heat the milk with finely chopped pieces of butter until warm, stirring constantly. Next, beat in a blender and place in a cool place for 7-10 hours.
Method three:
When choosing this option for making cream, the costs will be higher than in previous methods, since a separator is required. But with the help of this apparatus it will be possible to obtain, in addition to cream, butter and sour cream. So with regular use, its low cost will be justified.
When using a separator, the fat content of the cream is regulated, the maximum fat cream will be fifty percent.
The principle of operation is absolutely simple - whole milk is poured into the separator, the fat content is adjusted, and at the output you get purified cream of your own production.
If stored in a cool place for some time, the cream will turn into sour cream. And whipped in a blender, you can turn them into butter.
Tips:
- Manual separators will cost less, but electric ones will be more productive.
- It is better to choose a separator that does not have plastic parts, since in the event of a breakdown they cannot be replaced - you will have to purchase a new device.
Making whipped cream at home
Whipped cream can also be made from cream prepared as described above. This is quite relevant despite the fact that they are difficult to find in small stores, and the purchased product contains the maximum amount of various preservatives that obviously will not improve health.
Ingredients: 
- One glass of heavy cream
- A teaspoon of vanilla sugar
- 40 grams of sugar
Cooking: Cool the cream (in freezer don't put it down). Then add the rest of the ingredients and start whipping at minimum speed, gradually increasing it until you get whipped cream of a thick consistency. Store the resulting mass in the refrigerator.
Important: cream with a low fat content of whipped cream will not work, you need to take cream of 33% or more.
Whipped milk cream
If there is a need for whipped cream, and there is no time to prepare heavy cream, then there is a way out of this situation.
You will need:
- half a cup of milk;
- a quarter cup of cool water;
- a teaspoon of gelatin;
- a quarter cup of powdered sugar;
- a teaspoon of vanilla.
Cooking: Dissolve gelatin in cold water. Put the milk on medium heat to bask, it is worth stirring constantly so that the burnt taste does not turn out in the end. Mix milk with gelatin and beat with a mixer until smooth. Add sugar and vanilla, while continuing to beat with a mixer. Put the resulting mass in the refrigerator for two hours, while it should be stirred every ten minutes. Then remove the cream from the refrigerator and beat with a blender at the highest speed until whipped cream is thick.
Tips:
- Be sure to stir the mass during cooling, otherwise it may exfoliate.
- In whipped cream for taste, you can add liquor, cocoa powder, chocolate, orange or almond extract, lemon and other additives to taste.
- To make colored cream, you can add food coloring.
Benefit
Fresh cream is useful for people suffering from: 
- gastritis;
- stomach ulcer and duodenal ulcer;
- poisoning.
The cream also contains an amino acid, which is converted in the body into a hormone of joy, thereby improving mood and performance. And by adding cream to drinks like coffee, plaque can be avoided.
Contraindications
Cream can have negative impact for children under two years of age and people with:
- obesity;
- violation of metabolic processes in the body;
- pathologies of the liver;
- diseases of the heart and blood vessels;
- hypertension;
- lactose intolerance.
Conclusion
In conclusion, it should be noted that with cream home production your dishes will be tastier, healthier for the family and especially for children, and will have a more natural and rich taste. Naturally, it is easier to buy a product in a store, but this is not always possible. In addition, for the above reasons, it is worth working on the cream at home, and it will be worth the effort.
Doing heavy cream from milk and butter with their own hands.
It's no secret that whipped cream is very tasty and delicate dessert which can be easily prepared at home. However, only special cream is suitable for whipping, the fat content of which should be at least 30%. If you find it difficult to get just such, I will tell you how to make heavy cream from milk and butter at home.
Handmade cream from milk and butter
Generally, in industrial environment fat cream is usually obtained by separation, that is, the separation of liquids of different densities. Cream is natural, which is obtained from whole milk, and reconstituted - based on dry cream. I don’t mention vegetable ones, because I never use them.
Frankly speaking, it is very difficult for me to buy heavy cream from us in the store that is suitable for whipping. In my recipes, I use natural heavy cream with a shelf life of 5-7 days, but they go on sale extremely rarely (even they are delivered to hypermarkets once a week and it’s hard to guess when exactly). I don’t take cream in a tetrapack that is stored for several months out of principle - I love everything natural and try to buy products without preservatives (or with a minimum amount of them).
And not so long ago, one of the site's guests, Zhenechka Derevesnikova (thank you so much!), suggested to me a wonderful way to make heavy cream from milk and butter. At first, I was rather skeptical about this method (it didn’t fit in my head that butter and milk could become one, and then also keep their shape after whipping), but immediately went to check. And the result pleased me 100% - now I do not depend on stores and cook heavy cream on my own, and when I need them.
So, to make cream at home, we only need milk and butter. Take milk of any fat content, but butter - the fatter, the better. No spreads or margarine will do - only high-quality butter (at least 72%). By the way, the fat content of the finished cream can be easily adjusted - you just need to calculate the fat content and proportions of the original products.
For example, if you need cream of 33-35% fat, take milk and butter in equal proportions. Right up to a gram, accuracy is not so important - +/_ 10 grams-milliliters will not make the weather. Cream with a fat content of about 25% can be obtained from 500 milliliters of milk and 280 grams of butter (you can take 2 times less products if you need less cream). Well, less fatty ones (I think there are no problems with them) -15% cream - cook from 630 milliliters of milk and 175 grams of butter, respectively.
It must be said that the cost of homemade heavy cream is about 1.8 times cheaper than store-bought. Isn't that great? In addition, having butter in stock (just buy a couple of packs and put it in the freezer) and milk (we always have it in the refrigerator in large quantities), you can afford to cook any dessert at any time, which includes heavy cream for whipping.
Ingredients:
- Butter - 200 grams
- Milk - 200 milliliters
To make heavy cream that is suitable for whipping, we take only two ingredients - butter and milk. My milk is 1.7% fat and butter is 72%.
Pour 200 milliliters of milk into a small saucepan and put 200 grams of butter there. In general, you can use soft butter (take it out of the refrigerator in advance) or cut it into pieces - this way the process will go faster. However, I don’t bother in this regard and sometimes I use oil straight from the freezer.
We put the dishes on medium heat and, stirring, let the oil completely dissolve. You don't need to boil the mixture of milk and butter - just warm everything up so that the butter melts and floats on the surface. As a result, the mass will be quite hot.
It remains to combine milk with butter into a single whole, that is, get heavy cream. To do this, the hot mixture must be thoroughly beaten. It is most convenient and fastest to do this in a blender (in which cocktails are made), but you can also use a hand or stationary mixer. Pour the milk and butter (still hot) into the bowl and turn on the mixer.
Beat everything for about 5-10 minutes (depending on the power of the device). As a result, you will see that the mixture has become completely homogeneous and there will be a rather dense foam on the surface.
Pour the already prepared heavy cream into a suitable storage dish and let the mass cool completely. After that, put the cream in the refrigerator for 6-12 hours. I usually make cream in the evening and leave it in the cold until morning. In fact, after this time, heavy cream for whipping is completely ready. It is possible that after the refrigerator you will see dense clots on the surface of the cream, but do not worry - this is normal.
Whip the cream while chilled. If you will make cream for cakes or pastries, immediately add powdered sugar, vanillin (optional) to the cold cream.
Whip the heavy cream with a mixer or by hand with a whisk until soft or firm peaks - the texture depends on what you will use the cream for. Just be careful not to over-beat: if you over-whip heavy cream, it will turn back into butter and buttermilk (the product that remains after whipping cream).
We use whipped cream as an independent dessert (in this case, serve it with fresh fruit and berries) or as a base for homemade ice cream. And whipped cream is tasty layer for biscuits or a base for creating excellent types of delicate and air cream. Experiment!
Of course, cream can now be bought at any store, but you want to be sure of the quality of the product. In fact, making cream from milk at home is quite simple. We will share with you three ways to make milk cream at home.
How to make cream from milk at home - basic cooking principles
Cream is used to make desserts and other dishes. However, it is difficult to find high-quality cream in the store, so it is better to make it yourself from whole milk.
You can get cream at home by hand or using a separator. Fat cream, which is used for desserts, is made from milk and butter.
Manual cream is made by settling milk throughout the day. In this case, the cream rises up, and you just need to collect it with a spoon or ladle.
In the second case, you need a separator. It is installed strictly vertically. It is advisable to slightly warm the milk and strain it. Then it is poured into the milk receiver and they begin to slowly turn the handle, gradually increasing the speed.
The third method involves the preparation of heavy cream. Put butter in milk and put the container on a small fire. Warm up until the oil is completely dispersed. Then the hot mixture is whipped in a blender, poured into a suitable clean container, cooled and left overnight in the refrigerator. Now the cream can be whipped for a cream or other dessert.
Whatever way you prepare the cream, use only high-quality homemade milk, and in any case not a store.
Recipe 1. How to make cream from milk at home manually
Ingredients
whole cow's milk.
Cooking method
1. If you buy milk, it is better to strain it again. Pour it into a clean, dry bowl. A deep bowl will do.
2. Put a bowl of milk in the refrigerator for a day.
3. Now carefully remove the cream with a spoon or ladle.
4. Pour the cream into a clean bowl and store in the refrigerator, otherwise it will spoil. In this way you will get cream, with a fat content of approximately 25 percent.
Recipe 2. How to make cream from milk at home using a separator
Ingredients
whole cow's milk.
Cooking method
1. We install the separator on the edge of the table and fix it on a special stand. Make sure the device is in a vertical position.
2. Milk should be warm. Therefore, we preheat to a temperature of 35 degrees. We filter.
3. Pour warm milk into the milk receiver. We start the separator. Slowly begin to rotate the handle, gradually increasing the speed. As soon as the device gives a signal, open the tap and start supplying milk to the drum.
4. The cream will go into a separate container and the skimmed milk into another. Before completing the separation, we skip a little skimmed milk so that all the cream comes out.
Recipe 3. How to make heavy cream from milk at home
Ingredients
a pack of butter;
200 ml of milk.
Cooking method
1. Pour the milk into a small saucepan. Send a pack of butter here.
2. Put a bowl of milk over medium heat and heat, stirring constantly, until the butter is completely dispersed. No need to boil!
3. Pour the resulting mixture into a blender bowl and beat for ten minutes. You should get a homogeneous mixture with a fairly dense foam.
4. Pour the cream into a suitable bowl, cool completely and refrigerate overnight. Whip the cream chilled.
Recipe 4. Dor blue sauce with cream
Ingredients
100 g dor blue cheese;
salt;
200 ml homemade cream;
Cooking method
1. Cut the cheese into small pieces and place in a saucepan. Put it on slow fire.
2. Pour half the cream into the saucepan and cook, rubbing the cheese into the cream, until homogeneous mass without lumps.
3. Gradually pour in the remaining cream, stirring continuously so that it does not curdle. Heat the mass until the cheese is completely dissolved, but do not boil! At the end, add the Provence herbs and salt. Pour over ready sauce in a special form and serve with meat or fish dishes.
Recipe 5. Creamy Sweets
Ingredients
a glass of homemade cream;
a third of a glass of powdered milk;
a sachet of vanillin;
150 g of sugar;
200 ml sour cream;
150 g butter.
Cooking method
1. Put the butter in a saucepan and put it on the slowest fire. Add white or vanilla sugar and wait until the butter melts completely.
2. Pour the cream into the saucepan and add the sour cream. Stir. As soon as the mixture begins to boil, cook for another quarter of an hour, stirring constantly.
3. Enter powdered milk and keep the mass on fire until it thickens.
4. Rinse the raisins, pour hot water and leave for half an hour. Then drain the infusion, and add the raisins to the resulting mass. Stir.
5. Line the deep tray cling film and pour the buttercream into it. Flatten and refrigerate for three hours. Then remove the mass from the mold by pulling the edges of the film, and cut it into small rectangles.
Recipe 6. Fettuccine with seafood in a creamy sauce
Ingredients
400 g fettuccine;
450 g shrimp;
5 ml of vegetable oil;
black pepper;
bulb;
salt;
10 g butter;
clove of garlic;
two glasses of homemade cream;
100 ml dry white wine.
Cooking method
1. Boil the fettuccine until cooked, following the recommendations on the package. Defrost shrimp, if necessary, clean and dry. Put on a plate, season with pepper, paprika, salt and other spices.
2. Fry the shrimp on both sides in a pan with a minimum amount of vegetable oil.
3. We shift the shrimp to a plate, and put finely chopped onions in the pan and squeeze the garlic through the press. We fry for just a couple of minutes, and pour in the wine. Mix with a spatula and keep on strong fire three minutes.
4. Now pour the cream into the pan, mix and simmer for another two minutes. Add to hot sauce, finely grated cheese, salt, pepper and put a pinch of paprika. We mix.
5. Put the fettuccine and shrimp into the sauce. Stir gently and keep on fire for just another minute. Serve with a pinch of finely chopped fresh herbs.
Recipe 7. Chicken gizzards stewed in cream
Ingredients
700 g chicken stomachs;
a mixture of peppers;
150 ml of homemade cream;
two bulbs;
clove of garlic;
carrot;
50 ml vegetable oil;
two peppercorns.
Cooking method
1. We wash the chicken stomachs and boil until tender, salting the water and adding peppercorns and bay leaf to it. Cooking for an hour and a half.
2. Then we drain the broth, and cool the ventricles and cut into small pieces.
3. Chop the peeled onion in half rings and fry it until transparent.
4. We clean the carrots and roughly three. Add it to the onion, mix and cook for a couple more minutes.
5. We spread the stomachs to the vegetables. Pour in the cream and add the flour. Mix and season with salt and spices. Simmer, covered, for 20 minutes. Three minutes before cooking, add finely chopped garlic.
Recipe 8. Cod with cream sauce
Ingredients
half a kilogram of cod fillet;
black pepper;
200 ml homemade cream;
four cloves of garlic;
200 g flour;
30 g butter.
Cooking method
1. Defrost the cod fillet and cut it into pieces, eight centimeters long. Check it for bones. If there are any, carefully remove them with tweezers.
2. Pour into the pan vegetable oil. We put it on the fire and put the chopped clove of garlic.
3. Roll the fish in flour and fry on both sides until golden brown.
4. Grind the rest of the garlic together with the washed herbs. Warm up the cream in a saucepan. We add flour. Constantly stirring so that there are no lumps. We put garlic and herbs, salt. Stir and bring the mixture to a boil.
5. Put the finished cod on a plate, pour the sauce and sprinkle with chopped herbs.
Recipe 9. Mushroom soup with cream
Ingredients
200 g frozen forest mushrooms;
crackers;
1 l 200 ml chicken broth;
200 g potatoes;
bulb;
100 ml homemade cream;
carrot;
garlic - two cloves.
Cooking method
1. Peel and wash vegetables. Finely chop the onion, finely grate the carrot. Finely chop the garlic. Put all the vegetables in a frying pan with heated oil and sauté until soft.
2. Defrost the mushrooms and fry separately until the liquid has evaporated.
3. Finely grate one potato and chop the rest small cubes.
4. In a pot with chicken broth add potatoes and boil until soft. Then add fried vegetables and pieces of boiled chicken meat. Salt.
5. Pour cream into boiling soup and remove from heat. Serve by pouring on plates and adding croutons to each zhmenka.
How to make cream from milk at home - tips and tricks
Make cream only from homemade whole milk.
Whip cream only when chilled.
Before distilling milk through the separator, warm it up slightly.
Store the finished cream in a clean container in the refrigerator.
Natural products are tasty, healthy and quite inexpensive. Many, for example, at home prefer to make butter, bake bread, grow vegetables and herbs on the balcony. But how to make cream without leaving home? It is possible, but you still have to leave the house for an hour - to the grocery store.
What is required to make cream
So, the store is worth buying the following: milk and butter. You can also run into the pharmacy - for gauze and paper napkins. They are also useful during the preparation of homemade cream, which can be made of any fat content and consistency.
Now the most interesting - the process of creation natural product or how to make cream from milk. The main condition is that all products are fresh and good quality. Well, and, preferably, follow all the cooking instructions, as per the charter!
To start, take a medium-sized saucepan. All the milk is carefully poured into it and butter is added, previously cut into small pieces. Now the saucepan with all the contents is put on a slow fire and heats up. Do not forget to constantly stir the entire composition of future cream! It is not necessary to bring the mass to a boil, the main thing is that it just melts well. A homogeneous warm mixture is poured into a blender prepared in advance, and we begin to beat it for 5-9 minutes.
Everything else is done very simply: the mixture is poured into another, preferably a glass container, covered with gauze or a paper towel and cooled. Then all this is put in the refrigerator for 6-8 hours, and it is possible for the whole day. It does not hurt to add a little thickener to the cream, but this is before you whip it a little.
Cream from sour cream - fast and healthy
Now we understand how to make homemade cream. From this finished delicious product you can then cook whatever your stomach wants - a cake with cream, ice cream and any dessert.
Cream at home can be made from sour cream. They will be thicker and thicker. To do this, you need to: pour fresh milk in glass jar and let him rest. Over time, the cream rises to the top, and you can see a delicate "cap" on top of the jar. By the way, the fatter the milk was taken for manufacturing, the thicker the “cap” of cream will be. We carefully remove this kind of “headdress” with a spoon and transfer it to another clean container. Now we have learned how to make cream from sour cream.
How great it is that you can have the most delicious and healthy foods cook on your own. To do this, you only need desire, imagination and a good appetite. With all this, you don’t even need to have culinary skills. Enjoy your meal to all cream lovers!
