If you’ve run out of cream for a recipe, you can make it yourself. Do you know how to make homemade cream? Here are the steps.
Making homemade cream is quite simple, an ingredient that’s almost indispensable in the kitchen for preparing both savory and sweet dishes. You can easily make it at home using fresh, natural ingredients. Cream, also known as heavy cream , has a thicker consistency than milk and a color ranging from white to yellowish.
In raw or freshly milked milk, the cream is emulsified because it hasn’t undergone any process that removes or separates the fat. Depending on its fat content, cream can be used for different things: for example, lighter cream is used to add to coffee or to make creams or soups; thick cream is used to make Chantilly cream or whipped cream; and very high-fat cream is used to make butter. Cream is commonly used to make ice cream.
It can be prepared with or without sugar, and in whatever quantity you prefer . To start, it’s best to make a small amount, but as you gain experience you can increase the amount of milk and butter , the two ingredients from which cream is made.
Ingredients:
- 300 ml of whole milk
- 250 grams of butter
- 3 tablespoons of sugar
How to prepare heavy cream:
- Put the milk in a saucepan.
- Cut the butter into pieces and add it to the milk .
- Heat gently to melt the butter, taking care that the milk does not boil .
- Once the butter is melted, pour the mixture into the mixer and beat for 3 minutes at high or maximum speed.
- Make sure the mixture has a foamy texture. Once it does, transfer the mixture to another container and refrigerate for at least 6 hours , or preferably overnight.
- Take out of the refrigerator and add the sugar .
- Beat very well until a consistent texture is achieved and the ingredients are integrated.
- The cream will be ready by now.
You can choose not to add sugar at the end, or substitute it with stevia , for example. Keep in mind that it’s preferable to make the cream with whole milk, as it needs to have a high fat content. If you make it with skim milk, it might not have the right consistency.
You should beat at high speed when the butter melts and after taking it out of the refrigerator the next day, so that it acquires that thicker consistency typical of heavy cream.