Turn 1 Glass of Milk into Whipped Cream! Homemade Recipe in 10 Minutes

Ever run out of heavy cream right before you need whipped cream for your dessert? Don’t fret! With this clever trick, you can transform a simple glass of milk into fluffy, delicious whipped cream in just 10 minutes. No need for last-minute store runs, this recipe uses a surprising secret ingredient: gelatin!

Ingredients:

• ¼ cup (60ml) cold whole milk
• 2 teaspoons (1 sachet) unflavored gelatin
• 1 cup (240ml) cold whole milk
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract (optional)

Method:

1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the ¼ cup of cold milk. Let it sit for 5 minutes, allowing the gelatin to absorb the milk and become spongy.

2. Melt the Gelatin Mixture: You have two options for melting the gelatin mixture. For the microwave method, heat it on high for 10-15 seconds, stirring halfway through, until the gelatin dissolves completely. Alternatively, set up a double boiler (bain-marie) by simmering an inch of water in a saucepan. Place the small bowl with the gelatin mixture over the simmering water, stirring constantly, until the gelatin dissolves.

3. Chill and Combine: Pour the remaining 1 cup of cold milk into a large mixing bowl. Once the gelatin mixture has cooled slightly, whisk it into the cold milk until fully combined.

4. Get Whipping! Place the bowl of milk mixture in the refrigerator for 20 minutes, or until it begins to thicken slightly. Now comes the fun part! Using a hand mixer or whisk, beat the chilled milk mixture on high speed for 3-4 minutes, or until it reaches soft peaks.

5. Sweeten and Flavor: Once the mixture thickens and forms soft peaks, add the powdered sugar and vanilla extract (if using). Continue beating for another minute until stiff peaks form. Be careful not to overbeat, as the whipped cream can become curdled.

Voila! You’ve just created homemade whipped cream from scratch using just milk and a few pantry staples. Enjoy it immediately on your favorite dessert or store it in an airtight container in the refrigerator for up to 2 days.

Tips:

• For best results, use whole milk with at least 3.25% fat content. Lower fat milk will not whip as well.
• Ensure all your ingredients are cold. This helps the whipped cream thicken and hold its shape better.
• Don’t overbeat the whipped cream! Once stiff peaks form, stop mixing to prevent a curdled texture.