Easy Mock Whipped Cream
A light, fluffy whipped topping made without heavy cream — surprisingly airy and incredibly easy to make. The longer you whip it, the more volume you get. Perfect for topping cakes, pies, or parfaits.
🛒 Ingredients
6 servings
- 1 cup (240 ml) whole milk, very cold
- 1 cup (200 g) granulated white sugar
- 1 tablespoon pastry emulsifier
- ½ teaspoon vanilla extract (optional)
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Directions
- 1
Chill your mixing bowl and beaters in the freezer for 15 minutes before starting — cold equipment makes all the difference.
- 2
Pour the cold milk into the chilled bowl, then add the sugar and emulsifier.
- 3
Beat on high speed for 10 to 15 minutes without stopping.
- 4
The cream is ready when it holds stiff, glossy peaks. Keep beating for extra volume.
- 5
Use right away or cover and refrigerate until needed.
💡 Chef's Tip
Cold is key: use milk straight from the fridge and always pre-chill your bowl. For a flavored version, swap vanilla extract for a splash of almond extract or a pinch of lemon zest.
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Same category — Desserts
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