Homemade Heavy Cream

Description

This recipe offers a natural, phase friendly alternative to store bought heavy cream using whole milk and butter. While it won’t whip like commercial heavy cream due to the lower fat content, it’s an excellent substitute for cooking, baking, sauces, soups, and even coffee. This version avoids seed oils, making it more hormone friendly and clean.

Ingredients

• 2/3 Cup of Milk
• 1/3 Cup of Butter
• 1 Teaspoon of Arrowroot Powder

Equipment

• Medium Saucepan
• Blender or Immersion Blender
• Liquid Measuring Cup
• Measuring Spoons
• Large Mason Jar

Instructions

• Measure the milk and let it sit on the counter for 10–15 minutes so it is cool but not ice cold; this helps it combine more easily with the melted butter.
• Measure the butter and place it in a small saucepan. Melt the butter over low heat until it is just fully melted, not bubbling or browning.
• Pour the milk into a blender or heatproof bowl to blend.
• Slowly stream the warm melted butter into the milk while blending with a blender or immersion blender for about 20–30 seconds, until the mixture looks smooth and fully combined.
• If you want a slightly thicker consistency for sauces or soups, whisk in the optional arrowroot powder until it dissolves completely and the mixture is uniform.
• Use the homemade heavy cream substitute immediately in cooking or baking recipes, or pour it into a glass jar, cover, and place in the refrigerator for about 30 minutes to chill and thicken slightly before using.
• Shake or whisk briefly before each use, especially after chilling, to re-emulsify any light separation.

Notes

• Letting the milk warm slightly at room temperature helps the butter and milk emulsify instead of separating.
• Melt the butter just until liquid; overheating can make it harder to combine smoothly with the milk.
• This substitute works best in cooked or baked recipes (sauces, soups, casseroles, quiches, coffee) and will not whip into stiff peaks like commercial heavy cream.
• For a richer but thinner version, you can use 1/2 cup milk and 1/2 cup butter, understanding the consistency will be looser.

• If the mixture looks broken or layered, gently pour it back into a small saucepan and warm over low heat just until the butter melts again.
• Blend with an immersion blender, regular blender, or whisk vigorously until smooth, then cool before using.
• For frequent batches, a tiny pinch of sunflower lecithin (non-GMO, soy-free if needed) can help stabilize the emulsion.

• Let the milk sit at room temperature for 10–15 minutes before mixing so it is not very cold.
• Keep the butter just melted, not hot, before combining with the milk.
• Whisk constantly and vigorously while streaming in the butter, or blend for about 30 seconds to create a more stable emulsion.