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.
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.
Notes
- If the ingredients begin to separate, just stir together before using.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Deborah says
I loved the simplicity of it! I don't plan ahead for dinner a lot of times. I wanted to make a creamy sauced for chix thighs over egg noodles without having to used canned creamed soup. I only had low-fat milk, so to add some fat I whisked in some mayo. I'll adjust the salt in the crockpot! Thanks!!!!
Paula says
Thank you, I couldn't find heavy cream in any store.
hellaagus048@gmail.com says
It's amazing I tried it and it definitely works!
humayraa dhorat says
this recipe was amazing and super easy!!
i used it to top cinamon buns before they go into the oven
thanks!!
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.
Kathy says
This works but separates. To make it not do that...
Using a ratio of two to one,, whole milk and butter, melt the two in a saucepan till hot. Immediately pour into a high speed blender such as a vitamix. Blend on high 5 minutes. Let cool to room temp and pour into a mason jar and refrigerate. Mixture won't separate because you've emulsified it. It whips to very soft peaks and is perfect for making ice cream.
Whip 2 cups of the cream and then mix in a can of cold sweetened condensed milk and 1 tbl vanilla. Freeze at least 6 hours.
Andi Anne says
Amazing tips Kathy! Thank you for sharing!
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.