How to Make Heavy Cream with Milk and Butter (2-Ingredient Recipe)

This simple 2-ingredient recipe shows you exactly how to make heavy cream that whips into perfect peaks. No more last-minute store runs when you’re out of cream – just grab milk and butter from your fridge!

Many dessert recipes need heavy cream, but what if you don’t have any? This guide solves that problem with an easy homemade solution. Plus, if you make too much, you can even turn it back into butter!

Easy Homemade Heavy Cream with Milk & Butter

Learn how to make heavy cream with milk and butter—a simple 2-ingredient homemade thick cream perfect for whipping into stiff peaks!

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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 has melted 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 prevent 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, optionally adding powdered sugar, granulated sugar, or vanilla extract for sweetness.
• 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 later.
• Whip the heavy cream using a hand mixer on medium speed until reaching the 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 homemade heavy cream, how to make heavy cream with milk and butter, thick cream

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Equipment Needed

You only need basic kitchen tools to make heavy cream at home:

• Kitchen scale or measuring cups
• Blender
• Saucepan
• Hand mixer
• Mixing bowl
• Plastic wrap

Ingredients

The magic happens with just two main ingredients:

• 150g unsalted butter (about 1⅓ sticks)
• 150g whole milk (about ½ cup + 2 tbsp)
• Optional: 30g powdered sugar and 5g vanilla extract for sweetening

How to Make Heavy Cream with Milk and Butter

Follow these simple steps to create homemade heavy cream:

Step 1: Melt Butter with Milk

Combine butter and milk in a saucepan. Cook over medium-low heat, stirring until the butter melts completely. Don’t let it boil.

Step 2: Blend the Mixture

Pour the warm mixture into a blender. Blend on high speed for 1 minute until completely smooth.

Step 3: Cool and Set

Transfer to a bowl, let cool to room temperature, then cover with plastic wrap pressed directly on the surface. Refrigerate overnight or until completely chilled.

Step 4: Whip the Cream

When ready to use, remove from fridge. Add optional sweeteners if desired. Whip with a hand mixer until it reaches your desired consistency.

Understanding Whipping Stages

Different recipes need different whipped cream consistencies:

Soft Peaks

Cream falls slowly from beaters like melted ice cream. Perfect for cake frosting or adding to drinks.

Medium Peaks

Cream holds shape but tips bend slightly. Ideal for piping decorations or dessert fillings.

Stiff Peaks

Cream stands straight up when beaters are lifted. Best for structured desserts that need support.

Learn more about working with dairy products in our comprehensive guide.

The Perfect Milk and Butter Ratio

The secret to whippable cream is the 1:1 ratio of milk to butter. This creates a fat content similar to store-bought heavy cream (about 36-40% fat).

For recipes that just need heavy cream in the batter (not whipped), you can use 3 parts milk to 1 part butter. But for whipped cream, stick to equal parts.

How to Make Butter from Heavy Cream

Accidentally overwhip your cream? Turn it into homemade butter!

Step 1: Keep Whipping

Continue beating whipped cream for about 15 minutes until it separates into butter solids and buttermilk.

Step 2: Strain and Wash

Pour through a fine strainer to separate. Rinse the butter solids in ice water to remove excess buttermilk.

Step 3: Shape and Store

Press out remaining liquid, shape into a block, and refrigerate. Homemade butter lasts 2-3 weeks.

Discover more dairy transformation techniques in our detailed guide.

Frequently Asked Questions

What does heavy cream look like when properly made?

Homemade heavy cream should have a smooth, uniform texture similar to store-bought versions. When whipped, it forms stable peaks that hold their shape.

Can I use this heavy cream for ice cream?

Absolutely! This homemade version works perfectly for how to make milk cream for ice cream bases. The high fat content creates rich, creamy results.

Where does heavy whipping cream come from originally?

Traditional heavy cream comes from the high-fat layer that rises to the top of unhomogenized milk. Our method recreates that fat content using common ingredients.

What’s the difference between heavy cream and thick cream for cooking?

Heavy cream has a higher fat content (36-40%) than cooking creams (usually 18-30%). Our homemade version matches heavy cream’s fat percentage.

Pro Tips for Best Results

• Use cold utensils and bowls when whipping for better results
• For hot kitchens, whip over an ice bath
• Add stabilizers like gelatin if you need cream that holds longer
• Store unused cream tightly covered in the fridge

For more kitchen hacks, check out our Pinterest board full of creative recipe ideas.

Conclusion

Now you know exactly how to make heavy cream with milk and butter whenever you need it. This simple 2-ingredient method solves last-minute cream emergencies and opens up endless dessert possibilities.

Try it in your next recipe and taste the difference homemade makes! Don’t forget to share your creations with us.