How To Make Homemade Heavy Cream
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When a recipe calls for heavy cream and there isn't any in the fridge, Lynn makes about a cup of it out of milk and butter instead of driving to the store. She melts the butter gently, tempers it into the milk, and then shows how to blend it if you want it to whip up like the store-bought kind.
What Lynn shows you
- In the video she starts with about 2/3 cup of milk and melts roughly 5 tablespoons of butter - both things she points out most people already have in the kitchen.
- She keeps the heat low to medium the whole time: "you don't want to get it real real hot, you're just wanting to barely melt that butter," and she never lets it boil.
- She adds the butter to the milk slowly, a tablespoon at a time - "you're just sort of tempering it so it don't mess your milk up" - then pours the milk back into the rest of the butter.
- She's honest about the yield: it made "a little over a cup," and she says she didn't get quite as much as she thought she would.
- You can use it as-is in a recipe. To make it look like whipped cream, she lets it cool first, then blends it in her Ninja until it whips.
These notes summarise the video — watch it for the full method.
