How to Whip Whole Milk

Fresh whipped cream will keep for a few days in the fridge.
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Want to take your desserts up a notch the next time you have dinner guests? Instead of buying store-bought whipped cream, try making your own whipped cream recipe with milk.


By following a few easy steps, you can make delicious whipped cream with milk and sugar, without all the preservatives and other additives that can be found in many pre-made varieties.

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Substitute whole milk for your heavy cream to save calories and fat. According to the USDA, 1 cup of heavy cream contains 800 calories and 80 grams of fat, whereas 1 cup of whole milk provides 149 calories and 7.7 grams of fat.

Read more: The Best Whipping Cream Substitutes for Healthy Baking

Make Whipped Cream With Milk

Making whipped cream at home requires several, common household ingredients. Start by gathering the following:

  • 2 teaspoons or one packet of unflavored gelatin
  • 1 1/4 cups of chilled whole milk
  • 2 tablespoons of granulated sugar


You can also substitute confectioners' sugar, but you will need to sift it first to avoid clumping. Finally, you will need a whisk or a hand mixer to effectively mix the ingredients together.

Begin by placing your whisk or mixer beaters in the freezer for 10 to 15 minutes. Cooling your utensils helps to increase the volume of your whipped cream and keep it cooler to help prevent it from deflating, according to the University of Wyoming.


While the whisk is cooling, pour 1/4 cup of the cold milk in a bowl and stir in the gelatin. Allow the ingredients to sit for five minutes until they are firm and spongy.

Then, place this mixture in the microwave for 15 to 30 seconds until it becomes liquid again. When this occurs, set your bowl off to the side and allow the gelatin mixture to cool.

In another bowl, mix the remaining 1 cup of milk and the granulated sugar together. When the two have been combined, add the cooled gelatin mix to the bowl and stir the ingredients together.



Place the bowl in the refrigerator for 20 minutes. For variety, 1/2 teaspoon of vanilla extract or cinnamon can also be added to enhance the flavor if you desire.

After the mixture has been in the fridge for 20 minutes, take it out and use the whisk or a hand mixer on a medium speed setting to beat it until it becomes thick and voluminous.


According to the National Women's Health Resource Center, Inc., you can make a fat-free whipped topping by substituting powdered skim milk for whole milk and making a few other adjustments to your whipped cream recipe.

Beat to Stiff Peaks

The longer you whisk your cream, the stiffer the mixture gets. After a few minutes of whisking, the mixture will have soft peaks that hold their shape for a few seconds before falling back over.


Whisking for another minute or so will produce stiffer peaks that hold their form when you lift the whisk or beaters out. Don't whisk for too long or your whipped cream will assume a grainy, mashed potato-like consistency.

Try a Blender

An immersion blender can be substituted in place of a hand mixer to whip up the ingredients once they are combined. Traditional blenders can also be used to make whipped cream with milk, but be sure to monitor the consistency closely.


Whipping the ingredients for too long can turn them into butter and can also burn out the blender's motor if you are not careful. Use the medium speed setting and mix the ingredients in 5 to 10 second increments until they reach the desired thickness.

Store Whipped Cream Safely

After following the steps above, your whipped cream is ready to eat immediately! However, if you are trying to prepare it ahead of time, the topping can also be refrigerated for a day or two.


You may need to briefly whip it up again with a whisk before serving to achieve the optimal thickness. Unfortunately, homemade whipped cream does not freeze well, so be sure to enjoy it while it's fresh!

Read more: Healthy Substitute for Heavy Cream




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