After standing for a few days, unhomogenized milk will separate into two different layers: cream on top and skim milk on the bottom. This separation process is usually done commercially using centrifugal force. Not everyone has access to unhomogenized milk or the commercial tools required to separate the cream from the milk, but you can make whipped cream at home using whole milk and a few other pantry staples.
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Place your whisk or beaters in the freezer for at least 15 minutes. Cold tools will increase your whipped cream’s volume and help it whip more quickly.
Melt unsalted butter over low heat in a sauce pan. Allow the butter to cool completely.
Add the cooled butter to the whole milk.
Blend the milk and butter mixture with a blender or hand mixer for about three minutes, or until the ingredients are completely combined.
Remove the beaters or whisk from the freezer and beat the cream until soft peaks develop.
Pour granulated sugar over the cream and beat the mixture again until soft peaks reappear.