Homemade Heavy Cream
A quick, budget-friendly homemade heavy cream made with everyday pantry staples. Perfectly smooth and thick, it works beautifully in sauces, fillings, and desserts — no special equipment needed and ready in just 20 minutes of prep.
🛒 Ingredients
2 servings
- 500 ml water
- 6 tablespoons whole milk powder
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
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Directions
- 1
Combine water and milk powder in a saucepan, stir well, and bring to a boil over medium heat.
- 2
As soon as the milk boils, carefully pour it into a blender.
- 3
Add the butter and flour directly into the blender with the hot milk.
- 4
Blend for 5 minutes with the lid firmly closed — the residual heat cooks the flour and thickens the cream.
- 5
Transfer to an airtight container and refrigerate for at least 2 hours before using.
💡 Chef's Tip
Use unsalted butter instead of margarine for a richer, smoother result. This cream keeps in the fridge for up to 3 days and works great in both sweet and savory recipes.
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