Heavy Cream (Homemade from Milk & Butter)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesHeavyCreamFromScratchHomemadeDairyWhippingCreamButterMethod
Nutrition (per serving)
340Calories
2 gProtein
3 gCarbs
36 gFat
3 gSugar
40 mgSalt
Ingredients
- 200 ml Whole milk (room temperature)
- 75 g Unsalted butter (softened)
Method
- Cut softened butter into small pieces.
- In a blender or food processor, add milk + butter pieces.
- Blend on high speed 1–2 minutes until butter is fully emulsified and mixture thickens to creamy consistency (should resemble heavy cream).
- If too thick, add 1–2 tbsp milk → blend again 30 sec.
- If too thin, add 1–2 tbsp more butter → blend until smooth.
- Pour into jar or bowl → let sit 5–10 min to settle (butter may separate slightly if cold — re-blend if needed).
- Use immediately in recipes calling for heavy cream (e.g. sauces, soups, whipping).
- Store refrigerated up to 3–5 days (shake before use) — homemade substitute for heavy cream.
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