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.
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.
Things You'll Need
Whisk or hand mixer
1/3 cup unsalted butter or margarine
3/4 cup whole milk
1 to 2 tablespoons granulated sugar
You can use confectioners’ sugar if you don’t have access to granulated sugar. However, you must sift the sugar over the cream using a fine-mesh sieve to prevent any clumps from forming. If desired, add flavorings such as vanilla extract or cinnamon when you add the sugar.
Don’t overbeat your cream mixture. Overbeating will cause the cream to thicken like butter.