Homemade Whipping Cream

Ingredients

• 120 g unsalted butter (melted)
• 130 g full-fat milk
• 15 g milk powder
• 25 g icing sugar
• salt (tiny pinch, optional)
• 0.5 tsp vanilla paste or extract (add while whipping)

Steps

1. 1

   Heat the 120g of unsalted butter gently until fully melted, taking care not to brown it. Set aside.

2. 2

   Heat the 130g of full-fat milk until hot, but do not let it reach a boil.

3. 3

   In the hot milk, add the milk powder, icing sugar, and a pinch of salt. Whisk until the ingredients are completely dissolved and the mixture is smooth.

4. 4

   Transfer the hot milk mixture into a blender and add the melted butter.

5. 5

   Blend on high speed until the mixture is completely emulsified, smooth, and slightly thick with no visible fat separation.

6. 6

   Pour the mixture into a bowl and cover directly with cling wrap so that it touches the surface of the liquid.

7. 7

   Refrigerate for a minimum of 4 hours, or ideally overnight, until completely cold.

8. 8

   Remove the chilled cream base from the refrigerator and begin whipping on medium speed.

9. 9

   When the cream begins to thicken slightly, add the 1/2 tsp of vanilla paste or extract.

10. 10

    Continue whipping until you reach your desired consistency: soft peaks for layering, medium peaks for frosting, or stiff peaks for stable piping. Do not overwhip.

Notes

Yields approximately 285g of whipping cream base. This cream is noted for being stable in various weather conditions and is suitable for cake decorating, cupcakes, and fillings.

Nutrition per serving

• dessert
• topping
• baking
• vegetarian
• frosting
• cake decorating
• homemade