Homemade Heavy Cream
Skip the store and make your own silky heavy cream with just a few pantry staples. This simple recipe comes together in minutes and delivers a rich, versatile cream that works beautifully in cakes, fillings, and desserts. A little overnight patience in the fridge is all it takes!
🛒 Ingredients
10 servings
- 500 ml whole milk
- 200 g unsalted butter, softened at room temperature
- 200 g hydrogenated vegetable shortening
- 1 fresh egg yolk
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Directions
- 1
Pass the egg yolk through a fine mesh strainer to remove any lumps, then set aside.
- 2
Combine the whole milk and strained egg yolk in a large saucepan, whisking until evenly blended.
- 3
Warm over low heat, stirring continuously, until hot but not boiling — never let it simmer.
- 4
Remove from heat and stir in the softened butter and vegetable shortening until both are fully melted and incorporated.
- 5
Pour the warm mixture into a blender and blend on maximum speed for exactly 3 minutes.
- 6
Transfer to a glass or ceramic bowl (not aluminum or stainless steel) and refrigerate for 24 hours, stirring gently every 6 hours.
💡 Chef's Tip
Glass or ceramic bowls are essential here — metal containers can affect the flavor and final texture of your cream. Make sure the butter is genuinely soft before adding it, or it won't blend evenly.
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