Whipping cream, also known as heavy cream, is frequently used in baking, yet sometimes it is not in my refrigerator. So, I have to make emergency homemade substitute. Heavy cream contains 30 to 36% fat and this recipe works for baking and cooking, but this cannot be whipped.
- ⅔ stick unsalted butter, softened (1/3 cup; 76 g)
- ¾ cup whole milk, 4% fat content (177 ml)
- In a mixing bowl, add in milk and butter and with an electric mixer, whisk until homogeneously blended.
Good to know
Minimum fat percentages in various creams are as follows:
Half and half: 10.5–18%
Light cream: 18–30%
Light whipping cream: 30-36%
Heavy cream (=heavy whipping cream): 36%+
Clotted cream: 55%