Homemade Heavy Cream
A simple, budget-friendly homemade heavy cream perfect for both sweet and savory dishes. Made with everyday pantry staples, this silky smooth cream is an excellent substitute for store-bought versions and takes just minutes to prepare.
🛒 Ingredients
3 servings
- 500 ml water
- 2 egg yolks
- 6 tablespoons whole powdered milk
- 100 g unsalted butter
- 125 g hydrogenated vegetable shortening
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Directions
- 1
In a saucepan, combine the water, egg yolks, and powdered milk. Whisk thoroughly until fully blended and lump-free.
- 2
Heat over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat immediately.
- 3
Pour the hot mixture into a blender, add the butter cut into cubes and the vegetable shortening.
- 4
Blend on high speed for 2 minutes until the cream is smooth, glossy, and perfectly emulsified.
- 5
Transfer to an airtight container and refrigerate for 24 hours before use.
- 6
Yields approximately 600 ml. Keeps for up to 5 days in the refrigerator.
💡 Chef's Tip
For a richer flavour, substitute water with whole milk. Stir well before each use as the cream may slightly separate after refrigeration.
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