🥛 Homemade Heavy Cream Recipe | Easy 2-Ingredient Substitute
Ever started baking or cooking and realized you’ve run out of cream? Don’t worry—you can make your own in just a few minutes! This Homemade Heavy Cream Recipe is quick, budget-friendly, and requires only two simple ingredients. It’s rich, creamy, and works perfectly as a substitute for store-bought cream in cakes, desserts, gravies, soups, sauces, and even coffee.
The best part? You don’t need preservatives or stabilizers—just natural ingredients that are easily available at home. This recipe is especially handy for those last-minute cooking emergencies when cream isn’t available in your fridge.
🥗 Ingredients (For 1 Cup Heavy Cream)
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Unsalted Butter – ¼ cup (melted and slightly cooled)
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Full-Fat Milk – 1 cup (chilled, helps achieve creaminess)
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Cornflour Slurry – 1 tsp cornflour mixed with 1 tbsp milk (optional, for extra thickness)
👩🍳 Step-by-Step Preparation
Step 1 – Prepare the Butter Base
Melt the unsalted butter and allow it to cool slightly. Never use hot butter as it can curdle the milk.
Step 2 – Blend with Milk
Add chilled full-fat milk into a blender jar. Slowly pour the melted butter while blending at medium speed. The fat in the butter emulsifies with the milk, creating a creamy texture similar to heavy cream.
Step 3 – Adjust Thickness
Blend until smooth and lump-free. For a thicker version, add the cornflour slurry and blend again for a few seconds. Be careful not to over-blend or you’ll end up with butter!
Step 4 – Rest & Chill
Transfer the mixture to an airtight container and refrigerate for at least 30 minutes before using. Chilling improves the consistency and flavor.
🌟 Pro Tips for Perfect Homemade Heavy Cream
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Always use full-fat milk for the creamiest texture. Low-fat milk will make it watery.
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Cool the butter before blending—hot butter can cause separation.
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Blend only until smooth. Over-blending may turn it into butter and buttermilk.
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Use cornflour slurry only if you need thicker cream (like for whipped cream).
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Chill before use for the best results in desserts and gravies.
📦 Storage & Shelf Life
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Store in a clean, airtight container.
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Keep refrigerated for 2–3 days only (since it has no preservatives).
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Stir before using, as some natural separation may occur.
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Avoid freezing, as it changes the texture.
🍴 How to Use Homemade Heavy Cream
This versatile cream works in almost all recipes that call for store-bought cream:
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Baking & Desserts – Use in cakes, brownies, puddings, mousses, and cheesecakes.
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Whipped Cream – Chill, then whip with sugar for soft whipped cream.
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Indian Curries – Add richness to butter chicken, paneer makhani, or korma.
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Soups & Sauces – Perfect for creamy soups, Alfredo pasta, and white sauce.
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Coffee & Beverages – Stir into coffee, cold coffee, or hot chocolate.
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Breakfast Treats – Top waffles, pancakes, or fruit bowls.
🌍 Variations You Can Try
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Vegan Heavy Cream Substitute – Blend 1 cup coconut milk with 2 tbsp coconut oil for a dairy-free option.
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Low-Fat Version – Use toned milk, but expect a thinner consistency.
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Sweetened Cream – Add sugar or condensed milk for desserts.
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Flavored Cream – Mix in vanilla essence, cocoa, or herbs for flavored variations.
🍽️ Serving Suggestions
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Desserts: Pair with fruit salad, cakes, or ice cream.
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Savory Dishes: Stir into curries, soups, or pasta sauces.
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Coffee Time: Add to cappuccinos, lattes, or cold brews.
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Breakfast: Serve with pancakes, waffles, or muffins.
✅ Final Thoughts
This Homemade Heavy Cream Recipe is a lifesaver for home cooks. It’s fresh, preservative-free, and can be prepared in less than 5 minutes with ingredients you already have at home. While it may not whip as stiff as commercial cream, it works perfectly in most recipes—whether you’re baking, cooking, or simply making a creamy cup of coffee.
So the next time you run out of cream, don’t rush to the store—just make your own creamy, delicious heavy cream substitute at home! 🥛✨
