This homemade heavy cream recipe is an easy-to-make alternative using two simple ingredients.
Homemade Heavy Cream
Did you know you can make your own heavy cream at home with just two simple ingredients? Yep! All you need is whole milk and unsalted butter—that’s it!
Now, just a heads-up—this won’t turn into whipping cream (if that’s what you’re after, check out my easy homemade whipped cream recipe). But this is perfect for adding richness to sauces, soups, and gravies. Think Alfredo sauce, creamy soups, or even cake recipes—it gives them that deliciously smooth texture we all love.
Oh, and if you’re a coffee or tea lover, this could be an amazing addition to lattes and cappuccinos for that creamy coffee shop vibe at home.
Making it is super easy: just melt the butter in a saucepan, stir in the milk, and you’re done! The mixture might separate a little as it sits, but a quick stir brings it right back together...
Recipe Ingredients
- ⅔ cup whole milk
- ⅓ cup unsalted butter - (5 Tbsp)
Kitchen Equipment Used
- 8 oz Mason jar
- Saucepan
- Silicone spatula
- Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized.
How To Make Heavy Cream
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Melt Butter
In a saucepan over medium-high heat, melt ⅓ cup unsalted butter.
STEP 2: Stir In Milk
Once melted, stir in ⅔ cup whole milk. Continue to stir for about 20 seconds, then remove from heat and let it cool. Now it's ready to use in any recipes or place in the fridge sealed with a lid.
Recipe Tips
- If the ingredients begin to separate, just stir together before using.
- Make sure to use whole milk for this recipe.
- This heavy cream recipe is not to be used for whipping cream recipes where you are trying to create a light and fluffy whipped cream texture. Instead, use this recipe for creamy sauces and soups, or to make creamy beverages.
How To Store Leftovers
- Refrigerate – Leftover heavy cream can be stored in an airtight container in the fridge for 3-4 days. Shake again before using.
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Ingredients
- ⅔ cup whole milk
- ⅓ cup unsalted butter - (5 Tbsp)
Instructions
- In a saucepan over medium-high heat, melt ⅓ cup unsalted butter.
- Once melted, stir in ⅔ cup whole milk. Continue to stir for about 20 seconds, then remove from heat and let it cool. Now it’s ready to use in any recipes or place in the fridge sealed with a lid.
Recipe Notes:
- If the ingredients begin to separate, just stir together before using.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
linda says
Can this cream be frozen?
Andi Anne says
Cream doesn't usually freeze too well - it can get grainy when thawed. But I haven't tried it with this recipe so I'm not too sure.
Carole says
Can I use 2% milk?
Andi says
It may not work as well because there isn't enough fat in 2%
Faz says
Does light a2 milk work I already did it I guess it’s good enough I just want ur thoughts
Andi Anne says
I haven't tried it personally
Ilda says
Can I use this heavy cream to make ice-cream?
Andi Anne says
I haven't tried it so I'm not sure. If you try it, let us know if it works.
MissEllaneous says
Can it be used in desert recipes as well? Or is this only suitable for soups and such?
Chris Hodges says
Can you use almond milk along with evaporated milk
Andi says
Probably not. I don't think you'll get the same results.
Pamela says
Can you use this recipe to make homemade ice cream? It calls for heavy cream
Andi says
I'm not too sure because I've never tried it. If you do, let me know how it goes so I can add it here.
Dolores Mapili says
Can I use salted butter instead? It’s all I’ve got.
Andi Anne says
Yes, it will taste a bit salty though, so reduce the salt if you're using this for another recipe.
Jackie says
@Andi, this is what I intended to try this weekend. I'll try to remember to post results.