Homemade Cooking Cream — Quick & Easy Kitchen Secret
This homemade cooking cream is my go-to rescue whenever I run out of the store-bought version. Made with just a few pantry staples, it turns silky smooth in 15 minutes and works beautifully in sauces, soups, and desserts. Once you try it, you'll wonder why you ever bought it from the store!
🛒 Ingredients
250 servings
- 30g unsalted butter
- 200ml whole milk
- 1 tablespoon cornstarch
- 1 pinch of salt
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Directions
- 1
In a small saucepan, whisk together the cold milk and cornstarch until fully combined with no lumps.
- 2
Heat over medium heat, stirring constantly, until the mixture thickens into a smooth, porridge-like consistency. Remove from heat.
- 3
Transfer to a bowl and refrigerate for 5 minutes until firm but still pliable.
- 4
Add the cold mixture and diced butter to a blender. Blend on high speed for 5 minutes until silky smooth and creamy.
💡 Chef's Tip
Use room-temperature butter for an even silkier result — it blends more easily and creates a smoother, more uniform cream. Store in an airtight container in the fridge for up to 3 days.
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