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How to Make Whipped Cream without Heavy Cream

Ever crave whipped cream but you didn’t have any heavy cream on hand to make it? Or maybe you just don’t want to use heavy cream at all. Don’t worry. We got you covered. Keep reading to learn how to make whipped cream without heavy cream.

How to Make Whipped Cream without Heavy Cream

The secret to making whipped cream without heavy cream is using butter and milk instead. Heavy cream has 35 percent of fat content whereas whole milk only has 3.5 percent. That’s where butter comes into play to perform its magic.

Butter comes with 80 percent of fat content that works great to create homemade whipped cream. The other ingredients you’ll need for this recipe are also simple and readily available. You probably already have them sitting in your kitchen cabinets.

Different Ways to Make Whipped Cream without Heavy Cream

1. Use a Stand Mixer

Using a stand mixer to make whipped cream is easy. Here is a recipe that uses a stand mixer.


  • 1 cup of whole milk
  • 1/3 cup of butter
  • ¼ cup of powdered sugar
  • ½ teaspoon of vanilla extract
  • A pinch of salt


  1. Place the butter in a heatproof bowl and melt it using a double boiler.
  2. Whisk the butter gently until it’s fully melted and remove the bowl from heat.
  3. Continue whisking with one hand and slowly pour the milk with the other hand.
  4. Whisk the mixture gently for about 3 to 5 minutes.
  5. Once the butter and milk are mixed, let it sit for 5 minutes to come to room temperature.
  6. Pour the mixture into the stand mixer bowl and add the remaining ingredients.
  7. Start your stand mixer on the lowest speed and increase it gradually to reach the highest speed to mix the ingredients until they reach the right consistency level.
  8. Add a little more powdered sugar during the process to further increase the thickness of the cream.

You’ve successfully made the homemade whipped cream without using heavy cream and we promise that it’ll be so much yummier than any canned bottle you would find in a grocery store.

2. Use a Bowl

If you do not have a stand mixer you can use a bowl. Here is a recipe that uses a bowl instead of a stand mixer.


  • 1 cup of whole milk
  • 1/3 cup of butter
  • ¼ cup of powdered sugar
  • ½ teaspoon of vanilla extract
  • A pinch of salt


  1. Place the butter in a heatproof bowl and melt it using a double boiler.
  2. Whisk the butter until it is fully melted and then remove it from the heat.
  3. Add milk with one hand and whisk with the other hand.
  4. Let the mixture sit for 5 more minutes to come to room temperature.
  5. Add the remaining ingredients to the bowl and whisk again for 8 to 10 minutes.
  6. If you notice that the mixture isn’t thickening, place the bowl in your refrigerator for about 5 to 7 minutes.
  7. Remove the bowl and start whisking again until it reaches the desired thickness and consistency.
  8. Your whipped cream is ready to be used immediately.

3. Use Coconut Milk

If you want to make a dairy-free whipped cream, then using coconut milk is the best option. However, you’ll need to use coconut milk that comes with 19 percent of fat content. You also won’t need to use butter or even gelatin to achieve the desired stability and texture.

In fact, you can make whipped cream without using any other ingredient if you have coconut milk. But you can always use sweeteners such as vanilla extract and confectioners’ sugar for better flavor and taste.


  • 2 cups coconut milk (full-fat)
  • ½ teaspoon of vanilla extract (optional)
  • ¼ cup of confectioners’ sugar (optional)


  1. Place a full-fat can of coconut milk in your fridge overnight to cool.
  2. Place a set of beaters or a whisk and a medium-size bowl in your refrigerator for 10 to 15 minutes.
  3. Once cooled, remove the can of coconut milk along with the mixing bowl and beaters or whisk from the refrigerator.
  4. Make sure that you do not shake the coconut milk can and open its lid carefully without tipping. The coconut milk will be separated into liquid at the bottom and will have a slightly hardened and thick layer on top.
  5. Leave the liquid in the can by scooping out the hardened layer and placing it into the chilled bowl.
  6. Start beating the thickened coconut milk by using a whisk or electric beater until it forms soft peaks and becomes creamy. It shouldn’t take more than 2 to 3 minutes.
  7. Add powdered sugar and vanilla extract for a better taste if you want and beat the mixture for a couple of minutes more.
  8. Taste the mixture and add more sweetener if needed.
  9. Once the mixture is smooth and creamy, stop beating and use it immediately.

You can also store it in your refrigerator, but you’ll need to beat the mixture again before serving.

4. Use Corn Starch and Skim Milk

If you want your whipped cream to be lower in calories, then consider using corn starch and skim milk. Use a food processor with an emulsifying disk to combine the cornstarch and skim milk into an airy and thick texture.


  • 1 cup of skim milk (cold)
  • 2 tablespoons of confectioners’ sugar
  • 2 tablespoons of corn starch


  1. Place confectioners’ sugar, corn starch, and chilled skim milk in your food processor that comes with an emulsifying disk.
  2. Set the food processor on high speed and run it for about 30 to 45 seconds.

You’ll need to use this whipped cream immediately because it does not store well.

Different Ways to Sweeten Whipped Cream

Most cooks use powdered sugar and vanilla extract to sweeten whipped cream because they dissolve faster than most sweeteners. The confectioners’ sugar keeps the whipped cream from losing its consistency because it contains corn starch. You can also use regular granulated sugar, agave syrup, maple syrup, and honey.

How Long Does Whipped Cream Retain its Optimal Smoothness and Consistency?

The whipped cream that you make without using heavy cream at home retains its optimal consistency and smoothness for about a couple of hours. After that, it starts to deflate.

However, you can add ¼ cup of crème Fraiche, Greek yogurt, or sour cream to your one cup of freshly made whipped cream and beat it for a couple of minutes. Make sure that you add any of these ingredients to your whipped cream after it reaches its soft peak stage.

The extra acid and fat present in these ingredients allow your whipped cream to retain its consistency and smoothness for a longer period of time.

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