How to Make Double Cream at Home (Easy 2-Ingredient Recipe)

Ever needed double cream for a recipe but didn’t have any on hand? This simple method shows you how to make double cream with just milk and butter. The result is a rich, luxurious cream that whips beautifully for desserts, toppings, and more.

Whether you’re making ice cream, frosting cakes, or creating decadent sauces, knowing how to make milk cream for ice cream and other desserts is a valuable kitchen skill. This homemade version works just like store-bought double cream.

How to Make Heavy Cream with Milk and Butter at Home

Learn how to make heavy cream with just milk and butter—perfect for whipping into stiff peaks for desserts when you're out of store-bought cream.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 8 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 1

Calories 1165 kcal

Ingredients

  

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• 150 g unsalted butter (About 1⅓ sticks of butter; no need to soften before using.)
• 150 g whole milk (About ½ cup + 2 tbsps)
• 30 g powdered sugar (Or granulated sugar; optional)
• 5 g  vanilla extract (1 tsp; optional)

Instructions

 

• Melt butter with milk in a saucepan over medium-low heat, stirring constantly. Remove from heat once the butter dissolves completely. Avoid boiling the mixture.
• Transfer the mixture to a blender. Process on high speed (or juice setting) for one minute.
• Pour the blended mixture into a large mixing bowl. Let it cool to room temperature. Cover with plastic wrap, pressing it tightly against the surface to avoid condensation. Refrigerate overnight or until fully chilled. Store homemade unwhipped heavy cream in the fridge for up to 5 days.
• Remove the mixing bowl from the refrigerator and take off the plastic wrap. Whip the cream, adding powdered sugar or granulated sugar and vanilla extract if desired.
• Whip the cream over an ice bath if the room is warm. Gently stir the heavy whipping cream with the hand mixer beater until the powdered sugar mostly dissolves to prevent splashing during whipping.
• Whip the heavy cream using a hand mixer on medium speed until it reaches your preferred consistency. Store whipped cream in the fridge for 1 to 2 days.

Notes

1. Heavy Cream Whipping Stages: – Soft peaks : Lift the beaters and the cream will  drop off  like melted ice cream. You just start to see trails of cream, but they will gradually dissolve into the cream. ( Soft peak cream is good for  frosting a cake , check out my boba cake recipe , since it can create a smooth surface. You can also add it to your drinks or pancakes.) – Medium peaks :  Lift the beaters and the cream  won’t drop off . When you hold your beaters up with the cream tip pointing to the ceiling, the medium peaks will  slowly bend down  and eventually hold its shape at 45 degrees pointing to the floor. (Medium peak  cream is good for piping patterns. You can also use it as a filling for most of the desserts, such as my  roll cake ,  strawberry cream puffs , and  rainbow crape cake .) – Stiff peaks : When you hold your beaters up with the cream tip pointing to the ceiling, the stiff peaks will hold its shape and  point straight up to the ceiling . (We often use stiff peak whipped cream as a strong filling for desserts.  Mochi , for example, needs a strong filling to hold its soft skin, otherwise it will collapse or turn flat.) 2. Stabilized cream By mixing 1 tsp of gelatin to your homemade or store-bought heavy whipping cream, you will get stabilized whipped cream that can hold its shape under room temperature for a whole day! This type of cream is perfect as a strong mochi filling.  Check out detailed instructions in this post . 

Nutrition

Calories: 1165kcal

Keyword how can i make double cream, how to make double cream, how to make milk cream for ice cream

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What You’ll Need to Make Double Cream

Before we dive into how can I make double cream, let’s gather our simple ingredients and tools:

Equipment:

• Blender or food processor
• Saucepan
• Mixing bowl
• Plastic wrap
• Hand mixer (for whipping)

Ingredients:

• 1 cup (225g) unsalted butter
• 1 cup (240ml) whole milk
• 1 tbsp powdered sugar (optional)
• 1 tsp vanilla extract (optional)

Step-by-Step: How to Make Double Cream

1. Melt the Butter and Milk

Combine equal parts butter and milk in a saucepan. Heat gently over medium-low heat until the butter melts completely. Don’t let it boil – we want to maintain the creamy texture.

2. Blend Until Smooth

Transfer the warm mixture to a blender. Process on high speed for about 1 minute until completely emulsified. This step is crucial for creating the right consistency.

3. Chill Thoroughly

Pour the mixture into a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate overnight. This cooling period allows the cream to thicken properly.

4. Whip to Perfection

Once chilled, your homemade double cream is ready to use! Whip it with a hand mixer until it reaches your desired consistency – from soft peaks for sauces to stiff peaks for piping.

Why This Double Cream Recipe Works

The magic of this method lies in the 1:1 ratio of butter to milk. Commercial double cream contains about 48% fat, and our homemade version hits a similar mark:

• Butter: ~80% fat
• Whole milk: ~3.5% fat
• Combined mixture: ~41.75% fat

This high fat content is what allows the cream to whip properly. For more kitchen science tips, check out our complete guide to dairy substitutions.

Creative Ways to Use Your Homemade Double Cream

Now that you know how to make double cream, here are some delicious ways to use it:

For Desserts:

• Whipped cream toppings
• Ice cream bases (perfect for how to make milk cream for ice cream)
• Mousse and parfaits
• Cake fillings and frostings

For Savory Dishes:

• Creamy pasta sauces
• Rich soups and bisques
• Mashed potato enhancer

Discover more inspiration on our Pinterest board featuring cream-based recipes.

Troubleshooting Your Double Cream

If you’re wondering how can I make double cream that’s perfect every time, these tips will help:

• Too thin? Chill longer or add a bit more butter next time
• Not whipping? Make sure it’s cold enough and your tools are chilled
• Grainy texture? Blend longer initially for better emulsification

For more expert baking tips, visit our baking essentials guide.

Storing Your Homemade Double Cream

Your freshly made double cream will keep:

• Unwhipped: 5 days refrigerated
• Whipped: 2-3 days refrigerated

Always store in an airtight container with plastic wrap touching the surface to prevent skin formation.

Final Thoughts

Now that you’ve mastered how to make double cream at home, you’ll never be caught without this essential ingredient. Whether you need it for a last-minute dessert or want to avoid store runs, this simple method delivers professional results.

Remember, the key to perfect double cream is the 1:1 ratio and proper chilling. Once you try this method, you might never buy double cream again!

For more kitchen hacks and recipe ideas, explore our collection of homemade ingredient substitutes.

How to Make Double Cream at Home

Double cream is a rich, thick dairy product with a high fat content, perfect for desserts, sauces, and toppings. If you’re wondering how to make double cream at home, follow these simple steps:

Ingredients:

• 1 cup heavy cream (minimum 48% fat)
• 1 tbsp powdered sugar (optional, for sweetness)

Instructions:

1. Chill a mixing bowl and whisk in the freezer for 10 minutes.
2. Pour the heavy cream into the cold bowl.
3. Whisk vigorously by hand or use an electric mixer on medium speed.
4. Continue whisking until soft peaks form (about 3-5 minutes).
5. For a thicker consistency, whisk a little longer, but avoid over-whipping.
6. If desired, add powdered sugar for sweetness.

How to Make Milk Cream for Ice Cream

Homemade ice cream requires a rich, creamy base. If you’re looking for how to make milk cream for ice cream, this method ensures a smooth and velvety texture.

Ingredients:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a saucepan, heat the milk and heavy cream over medium-low heat (do not boil).
2. Add sugar and stir until fully dissolved.
3. Remove from heat and mix in vanilla extract and salt.
4. Let the mixture cool completely before churning in an ice cream maker.
5. Freeze for at least 4 hours before serving.

Alternative Methods: How Can I Make Double Cream?

If heavy cream isn’t available, you can still create a substitute. Here’s how can I make double cream using alternative ingredients:

Method 1: Butter and Milk Blend

• Melt 1/4 cup unsalted butter.
• Gradually whisk in 3/4 cup whole milk until smooth.
• Chill before use to thicken slightly.

Method 2: Evaporated Milk Whipped Cream

• Chill a can of evaporated milk overnight.
• Whip with an electric mixer until fluffy.
• Add sugar or vanilla for flavor if desired.

Tips for Perfect Cream Consistency

• Always use chilled utensils for whipping.
• Avoid over-whipping to prevent butter formation.
• For ice cream, ensure the base is completely cold before churning.

Using Homemade Cream in Recipes

Now that you know how to make double cream and milk cream for ice cream, here are some delicious ways to use them:

1. Classic Whipped Cream Topping

• Whip double cream with a touch of sugar.
• Serve over pies, hot chocolate, or fresh fruit.

2. Creamy Pasta Sauce

• Sauté garlic in butter, then stir in double cream.
• Add Parmesan cheese and toss with pasta.

3. Rich Homemade Ice Cream

• Use your milk cream base with added flavors like chocolate or strawberry.
• Churn and freeze for a decadent dessert.

Storing Homemade Cream

• Store whipped double cream in an airtight container in the fridge for up to 3 days.
• Ice cream base can be refrigerated for 24 hours before churning.
• Freeze ice cream in a sealed container for up to 2 weeks.

Common Mistakes to Avoid

• Using warm utensils (causes cream not to whip properly).
• Over-whipping (leads to grainy texture).
• Adding sugar too early (can deflate whipped cream).

Final Thoughts

Learning how to make double cream and milk cream for ice cream opens up endless culinary possibilities. Whether you’re topping desserts or crafting homemade ice cream, these methods ensure rich, creamy results every time. Experiment with flavors and techniques to perfect your cream-based recipes!