Homemade Heavy Cream

• annokset: 1/2 cup of heavy cream

Ainekset

6 tablespoons whole milk

2 tablespoons unsalted butter, melted

Ohjeet

Melt the 2 tablespoons of unsalted butter in a small saucepan or microwave-safe bowl. Allow the butter to cool slightly so it doesn't curdle the milk when combined.

In a small mixing bowl or a jar, slowly pour the slightly cooled melted butter into the 6 tablespoons of whole milk while whisking constantly or blending with an immersion blender to emulsify the mixture.

The mixture is ready to use immediately in recipes like soups, sauces, or baked goods. For a slightly thicker consistency, cover and refrigerate the mixture for 1-3 hours before use.

Muistiinpanot

This substitute works well in most recipes requiring liquid heavy cream for richness and body but will not whip into stiff peaks like commercial heavy whipping cream due to its lower, non-standardized fat content.