Creamy Homemade Whipped Cream with Condensed Milk
A quick, cloud-light whipped cream that holds its shape for hours without deflating. Made with just four everyday ingredients, it's the perfect no-bake topping for cakes, trifles, and chilled desserts. The condensed milk adds a subtle sweetness that takes it to the next level.
🛒 Ingredients
25 servings
- 200 ml heavy whipping cream (min. 30% fat), chilled
- 3 tablespoons sweetened condensed milk
- 2 tablespoons whole milk powder
- 1 teaspoon whipped cream stabilizer
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Directions
- 1
Refrigerate your mixing bowl and the heavy cream for at least 1 hour before starting — cold equipment is key to a firm whipped cream.
- 2
Pour the chilled cream into the cold bowl and beat on high speed until stiff peaks form, about 4 to 5 minutes.
- 3
Add the sweetened condensed milk, milk powder, and stabilizer to the whipped cream.
- 4
Beat for another 2 to 3 minutes until the cream is smooth, firm, and fully combined.
- 5
Use immediately to top or fill your desserts, or refrigerate until ready to serve.
💡 Chef's Tip
Use cream with the highest fat content available for the most stable result. A teaspoon of vanilla extract or a pinch of citrus zest makes a lovely flavour variation.
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