Try this Heavy Cream recipe, or contribute your own.
- Carbohydrate 1.85328 g
- Cholesterol 58.3422222222222 mg
- Fat 21.7974355555556 g
- Fiber 0 g
- Protein 1.52404444444444 g
- Saturated Fat 13.7259995555556 g
- Serving Size 1 1 Serving (66g)
- Sodium 161.674666666667 mg
- Sugar 1.85328 g
- Trans Fat 1.58709955555555 g
- Calories 205 calories
Step-by-step
- If you need heavy cream for a recipe, make your own by combining mix 2/3 cup whole milk with 1/3 cup melted unsalted butter.
- This will give you 1 cup of heavy cream.
Velvety, rich, and coating the back of a spoon with a glossy sheen, this emulsified dairy mixture mimics the high fat content of commercial heavy whipping cream. Achieving this consistency requires careful temperature management so the butter does not solidify upon contact with chilled milk. Whisking the two components vigorously introduces kinetic energy necessary to temporarily suspend milk fat globules in the aqueous liquid phase. Ensuring the butter cools to roughly 95 degrees Fahrenheit before mixing prevents the formation of unwanted fat lumps.
Emulsification and Storage Techniques
Precision matters when blending dairy fats and liquids. Pouring the melted butter into the whole milk in a thin, steady stream while actively blending creates a stable emulsion. Storing any surplus mixture in an airtight glass jar within the coldest zone of the refrigerator maintains quality for up to 48 hours. Whisking vigorously before use re-suspends any separated fats. Pairing this homemade cream with spiced winter squashes or folding it into reduction sauces balances rich savory profiles with clean dairy notes. Utilizing a fine-mesh strainer catches stray milk solids if the butter contains residual water content.
- Temperature control: Keep the melted butter warm but not hot to touch, ideally between 95 and 100 degrees Fahrenheit, preventing thermal shock.
- Mixing speed: Utilize an immersion blender on low speed for 45 seconds to guarantee thorough homogenization of fats.
- Storage window: Consume within two days as fresh dairy emulsions lack commercial stabilizers and separate over time.
