Heavy Cream (Homemade from Milk & Butter)

Name: Heavy Cream (Homemade from Milk & Butter)
Cuisine: From Scratch
Ingredients: 200 ml Whole milk (room temperature); 75 g Unsalted butter (softened)

A recipe from From Scratch.

From ScratchHeavyCreamFromScratchHomemadeDairyWhippingCreamButterMethod

Heavy Cream (Homemade from Milk & Butter)

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.