Whipped Cream Without Heavy Cream

Step 1

In a bowl combine the milk and butter. Heat until the butter melts fully in a small saucepan over medium heat or in the mcirowave.

Step 2

Transfer to a blender and blend on the highest speed for 5 minutes. Every 30 seconds, lift the center of the cap to release steam.

Step 3

Pour the mixture into a small bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming.

Step 4

Let it come to room temperature before refrigerating it for at least 4 hours (or overnight).

Step 5

Stir in the sugar and vanilla extract if using and then pour the mixture into a medium bowl and using a handheld electric mixer, whip on high speed for 3-5 minutes, until desired stiffness is reached.

Step 6

Use immediately or refrigerate for up to 2 hours. (Unwhipped cream can be stored in the refrigerator for up to 4 days.)