This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
Since starting Bigger Bolder Baking, I realized that my Bold Bakers don’t all have access to the same simple ingredients like whipping cream, condensed milk, buttermilk and so on. That’s actually where I got the idea for my Bold Baking Basics series. This is where I find out what you are missing and either teach you how to make it or show you an alternative. How to Turn Milk Into Whipped Cream without actually using cream sounds crazy, I know!
But hear me out. This “whipped cream” will replace real whipped cream in mousses, cheesecakes, etc. It is gelatinous set milk that is whipped and thick. It has a great shape and will hold up stiff in a recipe. Milk seems to be more widely available than whipping cream so this is for the people who don’t have it locally.
Just a note: this “whipped cream” is not suitable for my 2 ingredients No Machine Ice Cream Recipe. Neither is it suitable for frosting cakes or filling meringue. It is a substitute, it is never gonig to be fresh dairy cream.
For more How to recipes check out my Bold Baking Basics.
Try These Recipes!
Watch The Recipe Video!
How to Turn Milk Into Whipped Cream
Ingredients
- ¼ cup (2oz / 60g) full fat milk, cold
- 2 teaspoons (1 sachet) unflavoured powdered gelatin or agar agar*
- 1 cup (8oz / 240g) full fat milk, cold
- 2 tablespoon confectioners sugar
Instructions
- In a small bowl, add ¼ cup of cold milk.
- Scatter the powdered gelatin over the milk and stir it in well with a fork. Let it sit for 5 minutes or so to form a sponge.
- Once this mix is spongy melt to turn into a liquid. You can do this in the microwave or over a bain marie. Set aside to cool down.
- Pour the 1 cup of milk into a large bowl. Pour in the melted gelatin mix and whisk together. Place in the fridge for roughly 20 minutes or until it starts to thicken up.
- Take out of the fridge, add the confectioners sugar/icing sugar and stir it through. Using an electric mixer whisk it up until the milk mix gets really thick and doubles in volume. As you whisk you will see it getting bigger in size.
- Store in the fridge and use within 2 days. It will not freeze.
What is powdered gelatin? I might as well just get half and half or real whipped cream if I have to go to the store for the ingredients. I don’t imagine alot of people have powdered gelatin laying around. I hope this doesn’t sound rude but I thought this was supposed to be an easy fix to making whipped cream. Thank you for t he recipe though.
This totally didn’t work for me. Stuck at home with no whipping cream but I did have gelatin so I thought this would be perfect. As soon as I added the melted gelatin to the milk it clumped into little pieces and no matter how much I whipped it just stayed milk with clumps of gelatin.
Can u teach us how to make heavy cream?
Hi Gemma,
Hope you are doing great. I love all of your recipes. Can we make whipping cream with hands and whisk i.e. without any stand mixer or hand machine?
Can you please post a video of whipped cream without any electric machine?
Hi Gemma, sorry to bother, but is full fat milk the same as full cream milk?
And if it isn’t, will low-fat milk might work?
Advanced Thanks!
Thanks so much! This was exactly what I was looking for. I am at home with no access to whip cream, and wanted to make a cake for my husband’s birthday. It didn’t quite poof up as much for me – perhaps because I used my KitchenAid to whip it? At any rate, I mixed it with home made strawberry jam, and a drizzle of raspberry liqueur – perfect icing for my white cake! YOU ARE BRILLIANT
hello, can I make butter from this whipped cream?
Can I use this whipped cream to make an ice cream?
Hi was wondering with this recipe can i use for BASQUE BURN CHEESECAKE? Thanks
Do you add the sugar before putting in fridge or after? The video and instructions are different. I tried this twice and didn’t work.