Homemade Fresh Cream and Whipped Cream
A clever, budget-friendly way to make rich fresh cream using everyday pantry staples — no store-bought heavy cream needed. After resting in the fridge for 24 hours it turns beautifully thick and velvety, ready to use as-is or whipped into fluffy chantilly with just a spoonful of powdered sugar. Ideal for cakes, tarts, and desserts of all kinds.
🛒 Ingredients
4 servings
- ¼ cup vegetable shortening
- 6 tablespoons full-fat powdered milk
- 100 g (7 tablespoons) unsalted butter, softened
- 2 cups hot water (around 70 °C / 160 °F — not at a rolling boil)
- 2 egg yolks
- 2 tablespoons powdered sugar (for whipped cream)
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Let the boiled water cool slightly to about 70 °C — hot enough to melt the butter but not so hot it scrambles the egg yolks.
- 2
Add the vegetable shortening, powdered milk, and softened butter to a blender.
- 3
Blend on medium speed and slowly pour in the hot water in a steady stream, then add the egg yolks one at a time while the blender is still running.
- 4
Increase to full speed and blend continuously for 5 minutes until the mixture is completely smooth and emulsified.
- 5
Transfer to a sealed container and refrigerate for 24 hours — the cream will thicken and set as it chills.
- 6
For whipped cream, add the powdered sugar to the cold cream and beat with an electric mixer until soft or stiff peaks form.
💡 Chef's Tip
Keep the blender running when you add the egg yolks so they emulsify rather than cook. For the fluffiest whipped cream, chill your mixing bowl and beaters in the freezer for 10 minutes before whipping.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
