Whipped cream at home recipe. How to make homemade cream from milk - three best ways

Buying heavy cream is not so easy - they are not sold everywhere, and the price of 30% fat is very high. In cooking, whipped cream is an indispensable ingredient in creams, soufflés or a simple fruit salad.

But, as it turned out, homemade whipped cream from milk is quite simple to make. They will make a worthy alternative to store-bought cream, besides, at a price it will come out much cheaper! Just choose high-quality high-fat milk for cooking. It whips better and forms cream with a stable fluffy consistency, not only homemade milk, but also purchased from the store. The fatter it is, the better, but even 2.5% fat will do. The main thing is to follow the step-by-step preparation exactly.

Taste Info Syrup and cream

Ingredients

• milk - 250 ml;
• butter - 200 g.

How to cook and how to make whipped cream from milk at home

Active cooking will take several minutes, but it will take at least 8 more hours to settling and cooling the cream. The technology must be strictly followed. Take soft butter. It is imperative to take natural, without herbal supplements, and preferably 82% fat. Break the butter into cubes and put them in a saucepan with milk, which is heated, but in no case bring to a boil! Approximate temperature - 75 degrees. Wait for the complete melting of the butter in the milk.

Pour the liquid composition into a dish convenient for the blender - the melted butter will be on top.

Now it is necessary that the smallest droplets of butter and milk mix with each other, forming an emulsion. To do this, with a submersible blender, creating a rotating funnel from the whipped liquid, beat the entire composition for 10 minutes.

Put the resulting emulsion in the refrigerator.

The nearest time when the emulsion turns into cream, and they can be whipped, is 8 hours. You need to beat carefully, constantly monitoring the situation so as not to overdo it. As soon as the mass has become a fluffy hat and has increased by 2.5-3 times, the beating must be stopped, otherwise the cream will turn into butter and molasses.

The resulting cream can already be used - they keep their shape perfectly, without spreading further. But in fact, this is only a semi-finished product, the taste parameters of which improve when powdered sugar is added (depending on the recipe).

Homemade whipped cream from milk is added, improving porosity and increasing fat content, in sweet soufflés, airy creams. They are also indispensable in various sweet sauces.

Try the recipe in your kitchen - it's not difficult, besides, expensive and scarce heavy cream will always be at hand at the right time, made from quite affordable products.

Advice to the hostess

• To make cream for cakes or pastries from homemade cream, add powdered sugar to the whipped mass. And beat for another 2-3 seconds, no more.
• If you need a cream with different colors to create a three-dimensional pattern or pattern, use food coloring. Or just add cocoa powder for chocolate buttercream.

This recipe is a real lifesaver for every housewife. Not every store has heavy whipping cream (33% and above), and now I will tell you how to make such an indispensable product with your own hands. This is surprising, but true: you can make real heavy cream for sauce, cream soup or cream from butter and milk.
There is one small “but”: cream is not suitable for decorating desserts, because, unlike purchased ones, it does not contain various thickeners and stabilizers, therefore, homemade whipped cream decor can delaminate and spread. But in all other respects, such homemade cream is a cheaper, tasty and natural alternative to store-bought cream, the recipe is also simple.

To obtain 400 g of cream with a fat content of 37%:

• Butter 72.5% - 200 g
• Milk with a fat content of 1.5-2.5% - 200 g

How to make whipping cream at home:

A prerequisite for obtaining cream is whipping in a blender in the form of a tall bowl with knives or an immersion blender. A mixer will not work in this situation.

In a saucepan we combine 200 g of milk 1.5-2.5% and 200 g of butter with a fat content of 72.5% pre-cut into small pieces (I have a double portion).

Heat the butter and milk mixture over low heat, stirring occasionally, until the butter is completely melted (do not bring to a boil). Then pour the mixture of milk and melted butter into a blender bowl. To avoid cracks from temperature differences on the walls of the bowl, its outer surface must be held in advance under hot tap water (do not pour water inside) so that the bowl heats up.

Then beat the contents of the blender at the most powerful speed for about 3 minutes. If we prepare a larger volume of cream, we also increase the whipping time proportionally.

At this point, the cream can be used to make a soup or sauce.

If the recipe you have chosen requires whipping cream, pour the contents of the bowl into a dry, clean container and cover with cling film so that the film fits snugly against the surface of the cream and the walls of the container.

Then we leave the container with cream at room temperature until it cools completely, then put it in the refrigerator overnight (about 8 hours).

Before whipping, we take out a container with cream from the refrigerator and remove the film. Next, pour the cream into a deep clean bowl. I like to hold the cream for about 20 minutes in the freezer - then they whip even faster and better.

Whip the cream at low speed of the mixer until it starts to thicken.

When traces from the whisks of the mixer begin to remain on the surface of the cream, which will not hold their shape, immediately swimming, speed up the mixer to medium and continue to beat.

At this stage, without turning off the mixer, you can add powdered sugar to the cream, if the recipe implies this.
During further whipping, clear marks from the whisks of the mixer will gradually form on the surface of the cream, stop whipping and turn off the mixer.

It is very important to stop in time and not beat the cream, otherwise the whole mixture will begin to delaminate and we will get butter instead of whipped cream.

Next, let the cream go according to the recipe. But it should be remembered that homemade cream is not suitable for decorating desserts.

Cream is a dairy product that is obtained from whole milk by separating its fat fraction. Before the invention of separators, cream was obtained by draining the settled milk in special containers with a tap at the bottom, hence the name “cream”. Because cream is nothing more than the top layer of settled fat milk.

Cream is rich in vitamins and fatty acids. This product is perfect for creating a variety of desserts, as well as nourishing cosmetic masks. You can make real heavy cream yourself. This can be done in various ways.

In general, in industrial conditions, 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 powdered cream. I don’t mention vegetable ones, because I never use them. 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.

Homemade cream from milk and butter

Ingredients:

• Butter - 200 grams
• Milk - 200 milliliters

Cooking method:

1. 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%.
2. 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.
3. 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).
4. We use whipped cream as an independent dessert (in this case, serve it with fresh fruits and berries) or as a base for homemade ice cream. Whipped cream is also a delicious layer for biscuits or a base for creating excellent types of delicate and airy cream.

Butter cream

Alternatively, you can make cream with store-bought milk and butter. The main thing is that these products are fresh and of high quality. You will also need paper napkins and gauze. They can be purchased at a pharmacy.

Ingredients:

• Butter - 200 grams
• Milk - 200 milliliters

Cooking method:

1. Take a medium sized saucepan. Carefully pour all the milk into it and add the butter, after cutting it into small pieces. Then put the pan with all the contents on low heat. Constantly stir the composition of your future cream. It is not necessary to bring the mass to a boil. It just needs to melt well. Pour a homogeneous warm liquid into a pre-prepared blender and beat it for 5-9 minutes.
2. To prevent the whipped mixture from turning into butter, first turn on the blender at the lowest power. And then gradually increase its speed. Turning off the blender should also be gradual.
3. Next, pour the mixture into another container (preferably glass), cover with a paper towel or gauze and cool. Then put it all in the refrigerator for about 6-8 hours, although it is possible for one day.
4. The fat content of the cream can be changed in any direction by increasing or decreasing the amount of butter. However, pay attention to the fat content, which is indicated on the package. Calculating the fat content of cream is not difficult. Let's say you need 38% cream. This means that in 1 kg of the product there should be 380 g of fat.
5. For example, you have 2.5% milk and 80% fat butter. Since the fat content of the cream is mainly due to the oil, you should focus on it. From 450 g of butter you will get 360 g of fat, and from 550 ml of milk you will get the missing 20 g. Of course, there will be an error, but insignificant.

Homemade milk cream by hand

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.

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 must 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 the separation is completed, skip a little skimmed milk so that all the cream comes out.

Cream of any fat content from milk and butter

Cream of milk and butter. Cream is a very expensive product, and it’s very difficult to find high-quality ones, and it’s impossible to buy heavy cream that is suitable for whipping from us, so I always prepare the cream myself. The cooking process is simple.

Ingredients:

• milk, 200 ml
• butter, 200 grams

Cooking method:

1. Pour milk into a saucepan and add butter.
2. It is not necessary to boil the mass, as soon as the butter melts, immediately remove from heat.
3. Pour the hot mixture into a blender for mixing cocktails and beat for 7-10 minutes.
4. Thus, milk and butter will unite and become one.
5. Pour the finished cream into a jar and put it in the refrigerator to cool for 6-10 hours.
6. Cream is ready to use. You can store such cream in the refrigerator for 3-4 days.

Ingredients:

• milk
• butter

Cooking method:

1. 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%
2. 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.
3. 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 heat everything so that the butter melts and floats on the surface. As a result, the mass will be quite hot.
4. 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.
5. 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.
6. 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 thick clots on the surface of the cream, but do not worry - this is normal.
7. Whip the cream while chilled. If you will make cream for cakes or pastries, immediately add powdered sugar, vanillin (optional) to the cold cream.
8. 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 gentle and don't overdo it.

Homemade heavy cream from milk

Ingredients:

• Milk, fat content 3.5% - 200 milliliters;
• Butter 82.5% - 200 grams.

Cooking method:

1. Combine milk and butter in a saucepan. Put on low heat and heat until the butter is completely dissolved in milk. Bring to a boil and boil the butter-milk mixture is not necessary!
2. The next step is to obtain an emulsion. But first, a small lyrical digression, important for understanding the essence of the processes.
3. An emulsion is a dispersed system, which is liquid droplets distributed in another liquid. Emulsions are formed by mixing immiscible liquids such as water and fat. The simplest example of an emulsion is milk: in it, drops of milk fat are evenly and stably distributed in the aquatic environment. Emulsification processes serve culinary purposes when we create fluffy butter sauces. We'll talk more about sauces and emulsions in future articles, but for now let's get back to our process.
4. So, in order to get a uniform emulsion of milk and butter, we need to mix the liquid that we received in the most thorough way. For these purposes, a whisk or mixer is not suitable! Be sure to use a device with knives: a stationary or immersion blender, a food processor. It is the knives that are designed to break the smallest fat capsules into even smaller ones, which will allow them to evenly mix with the liquid medium.
5. Pour the warm butter-milk mixture into the bowl of a blender and beat the liquid at high speed for 8-10 minutes. At the end of whipping, pour the resulting mass into a clean (preferably sterilized) glassware. Strain the liquid through a sieve to avoid lumps in the cream.
6. Cover the dish with non-woven material so that it does not touch the surface of the liquid. Leave to cool to room temperature. Then tightly close the lid and refrigerate for at least 8 hours.
7. If, after the holding time, you did not find floating pieces of butter in the milk, then the cream was a success. The top will be thicker. This is fine. Just mix it thoroughly with the main liquid.
8. Your cream is ready. They have sufficient density, while maintaining fluidity. And we achieved this without the use of carrageenan. The consistency of the cream turned out to be enveloping, the taste - rich, creamy. What you need!
9. The cream whips up perfectly, in just a couple of minutes, and keeps its shape perfectly. The result has been achieved.
10. Now you can use this wonderful cream for your culinary purposes!

• If we sum up the fat content of each ingredient, multiplied by its mass, and divide by the weight of the resulting product, then we will calculate the fat content of the finished cream.
• Remember what I used to prepare 200 milliliters of milk, 3.5% fat and 200 grams of butter, 82.5% fat? Let's calculate what is the fat content of the cream obtained from these ingredients.
• 200 grams of butter contains 165 grams of fat with a mass fraction of 0.825.
  200 milliliters of milk contains 7 grams of fat with a mass fraction of 0.035.
  Therefore, 400 grams of the finished product contains 165+7=172 grams of fat.
• Then the mass fraction of fat in the finished product will be 172/400 = 0.43 or 43%.
• The fat content of the cream can be varied at your discretion.
• For cream with a fat content of 30%, you need to take 1 part butter and 2 parts milk. For example, 200 grams of butter 82.5% and 400 milliliters of milk 3.5%.
• For cream with a fat content of 35%, you need to take 1 part butter and 1.5 parts milk. For example, 200 grams of butter 82.5% and 300 milliliters of milk 3.5%.

Heavy homemade cream

Ingredients:

• 400 ml milk (2.5-3.5%)
• butter (quantity depends on the desired fat content, 380-400 grams for 35% cream)
• Put the butter in the freezer.

Cooking method:

1. So, here's milk and butter. put the butter in the freezer.
2. Grate the butter into the milk. Read more:
3. We put on the smallest fire so that the milk is barely warmed up, and the butter is completely melted.
4. Off the stove and straight 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. Here's what we got in the morning.
8. We put them in a mixer and beat as usual.
9. The mass is gradually compacted.

How to make cream at home

• The process of settling cream is quite long. The average rate of raising fat particles to the surface of milk is only 1 centimeter in 3-4 hours under normal conditions. An important role in the process of lifting is played by the temperature in the room where the milk is located. In order to speed up the process of collecting cream, factories and processing plants use a special centrifuge, which helps to separate cream from milk much faster than in the usual way.
• Additional processing of cream is necessary to eliminate bacteria and extend the shelf life of the product for consumption. Processing can be different and, depending on its type, pasteurized and sterilized cream are distinguished. The former are processed at lower temperatures than sterilized ones, due to which they have a much more pronounced and rich taste of boiled milk. Pasteurized cream can be stored for 72 hours, after which it becomes unusable. A serious difference between sterilized and pasteurized cream is not only in the way they are processed, but also in the shelf life. Sterilized cream will be good for eating up to 4 months.
• If, after reading the composition of vegetable cream, you doubt the quality of dairy products, then you should not rush and refuse cream altogether. You can prepare a high-quality dairy product yourself at home. To do this, you will need to defend the milk until a layer of cream is completely formed. After the milk has settled, carefully separate the cream and warm it up. For pasteurization, the processing temperature will be 85°C, and for sterilization - 100°C.
• After heat treatment, the cream is cooled and poured into various containers prepared in advance. Remember, if you've pasteurized cream, it's worth consuming it as soon as possible, as it has a shelf life of less than 12 hours. But after sterilization, the cream can be stored for a month.

What I love about cream is its versatility. You open the refrigerator - take out a jar and create! Do you want cake, cream, a spoon in coffee or strawberries under a creamy cloud. Inspiration on the beat, sleeves rolled up, it's time to get started. But what if I suggest making pastry whipped cream at home with your own manicured hands! Why, if you can buy? It is possible, but not always. Some recipes need a certain fat content, otherwise the use is limited to dough or preparation of drinks, and no clouds. And not always cream of the desired fat content can be on sale. In this case, buy fatter milk and also butter with the highest percentage of fat (butter about 82% and milk about 3.4%). Losing weight, either accept it, or do not read further.

Recipe Information

Cooking method: heating and mixing.

Total cooking time: 10 minutes.

Ingredients:

• butter 82% fat - 200 g
• milk 3.4% fat - 200 ml.

Cooking:

How to whip cream

If you are going to whip cream, you should definitely know a few important rules. Firstly, the cream must be at least 30% fat, and secondly, well chilled. Warm and non-fat cream will not whip, but will only spoil your mood.

If you make your own cream using the fattest milk and butter, you will get exactly what you need for the cream.

So, let's get back to whipping. You already have the cream and now you need the cream.

Pour the cream into the bowl where the whipping will take place. and place in the freezer for 5-10 minutes (assuming they have spent sufficient time in the refrigerator before doing so).

Take out the cream, arm yourself with a mixer and proceed to the process itself. After a short period of time, you will begin to notice the first signs of transformation. The mass will thicken a little and move differently in the dishes, after a while it will rise and finally become the cloud that we talked about at the beginning.

Now add a few tablespoons of powdered sugar to taste (and if it is sugar, add a little earlier so that it has time to dissolve), mix a little more with a mixer and this can probably put an end to the topic of cream. Delicious desserts!

Although no, I forgot to add that this cream whips quickly, and when it has completely turned into a cream, you should not continue to whip it. It is important to stop here. Otherwise, the whipped mass will very quickly begin to lose its beautiful appearance and begin to exfoliate and turn into oil. You will get broken cream, similar to sweet butter..html, where butter is made from cream.