Making Whipped Cream Without Heavy Cream

INGREDIENTS

• ⅔ cup (5 fl oz/150 ml) whole milk
• 10 ½ tablespoons (5 ¼ oz/149 g) butter , unsalted and diced
• 1 tablespoon granulated sugar (optional)
• ½ teaspoon vanilla extract (optional) 

DIRECTIONS

1. In a bowl combine the milk and butter. Heat until the butter melts fully in a small saucepan over medium heat or in the mcirowave.
2. Transfer to a blender and blend on the highest speed for 5 minutes. Every 30 seconds, lift the center of the cap to release steam.
3. Pour the mixture into a small bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. 
4. Let it come to room temperature before refrigerating it for at least 4 hours (or overnight).
5. Stir in the sugar and vanilla extract if using and then pour the mixture into a medium bowl and using a handheld electric mixer, whip on high speed for 3-5 minutes, until desired stiffness is reached.
6. Use immediately or refrigerate for up to 2 hours. (Unwhipped cream can be stored in the refrigerator for up to 4 days.)

NOTES

• Milk can easily bubble over when being heated and throw off your measurements so be sure to keep stirring and keep an eye on it.
• The butter you use must be unsalted or your end result will be very salty!
• Five minutes seems like a long time to blend but this will ensure that the milk and butter stay emulsified as it cools. If they separate you won’t be able to whip this.
• Steam can cause pressure inside the blender that can cause the cap to blow off and make a big mess so be sure to occasionally lift the lid for a second to release the steam.
• This must be whipped when it’s fully chilled. If you need to speed the process, you can put the bowl of cream in an ice bath and stir for a few minutes until cold, then refrigerate for 1 hour.
• If you don’t have a handheld mixer you can use a stand mixer fitted with a whisk attachment.
• You can whip this to any stage you want: soft, medium or stiff peaks.