There are three very good reasons to try make your own cream.
1. You’re out of cream.
If you’re in the middle of a recipe, you need cream, the stores are closed or far away. As long as you have milk and butter on hand –problem solved!
2. You can’t get good quality cream where you live.
I love, love, love drinking my coffee with cream; so much so that I’m no longer able to enjoy coffee with milk. Problem is, the only cream I can find locally has multiple additives. I wasn’t happy with bad quality cream being part of my daily diet. Am I happy that I finally found an alternative? Yes, I am! I have to give credit to Maya’s blog post which turned me on to this great idea.
3. It saves you money. Lots!
I make the cream from two ingredients: organic milk and good quality butter from grassfed cows (that I buy in bulk at discounted prices).
250 gm. of cream full of additives cost about $2.60 locally. My much healthier homemade cream cost about $1.60 cents for the same amount! Seems like a good deal to me!
How to Make Homemade Cream
- Heat a liter of milk.
- When it’s almost at the boiling point, add 400 gm. of butter, cut into cubes.
- Pour into a blender and blend for 30 seconds at the highest speed until it’s homogenous and creamy. Don’t over blend it or it will start to separate into solid and liquid parts – yes, I learned this the hard way.
- Store in the fridge or freezer.
You can play with the ratio to give your cream a higher or lower fat content. I use 100 gm. (3.5 oz) of butter for every cup of milk. This makes a cream with 26% butterfat.
From a liter (quart) of milk I filled up 3 jars. One I put in the fridge for immediate use, and two I stored in the freezer for use at a later date. I was left with enough cream to add some whipped cream to this strawberry dish. Yum.
What if You Don’t Have a Blender?
I no longer have a blender. Mine died valiantly in the line of duty, making one too many homemade frappacinos (it was the ice that got him).
To make homemade cream, I’ve had to make do with an immersion blender, which I put right into the pot I used to heat the milk. The results aren’t perfect. I find when I go to add the cream to my coffee, I have to give the cream a quick shake because it separates. This doesn’t happen if you make the cream in a good quality blender. Additionally, my whipped cream didn’t have a perfect texture, but this isn’t a problem when a proper blender – not a stick blender – is used. For me, even when the cream’s made up with a stick blender, it’s still worth it.
Whipped Cream Tips
If you’ve just made the cream, it’ll be warm. Don’t forget to cool it before you whip it up.
You can’t simply take the cream out of the freezer, defrost it and whip it up. You can, however, defrost, warm it up, cool it down overnight and then whip it.