If you only have milk on hand and want to achieve a similar texture to whipped cream, you'll need a thickening agent to stabilize it. One of the most effective methods is using gelatin or cornstarch to help the milk hold its shape.
Ingredients
- 1 cup (240 ml) whole milk (very cold)
- 2-3 tablespoons powdered sugar (adjust to taste)
- 1/2 teaspoon vanilla extract (optional, for flavor)
- 1 teaspoon unflavored gelatin (or 1 tablespoon cornstarch, see notes below)
- 2 tablespoons cold water (for blooming gelatin)
Equipment
- Large metal mixing bowl (chilled for best results)
- Hand mixer or stand mixer with whisk attachment
- Small saucepan (if using gelatin)
- Measuring cups and spoons
- Spatula
Instructions
1. Chill Everything
- Place the milk, mixing bowl, and beaters/whisk in the freezer for 15-20 minutes.
- The colder everything is, the easier it will be to whip.
2. Prepare the Thickening Agent
Option 1: Using Gelatin (Best for Stability)
- In a small bowl, sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water. Let it sit for 5 minutes until it blooms.
- Heat the bloomed gelatin in the microwave for 5-10 seconds, just until it melts (don't let it boil).
- Let it cool slightly (it should be liquid but not hot).
Option 2: Using Cornstarch (Alternative for Thickness)
- Mix 1 tablespoon cornstarch with 2 tablespoons cold milk.
- Heat in a saucepan over low heat, stirring constantly, until it thickens slightly.
- Let it cool to room temperature before using.
3. Start Whipping the Milk
- Pour the cold milk into the chilled mixing bowl.
- Using a hand mixer or stand mixer, start beating on medium speed.
- Continue beating for 3-5 minutes until the milk becomes frothy and slightly thickened.
4. Add the Sugar and Vanilla
- Once the milk starts to thicken, gradually add powdered sugar and vanilla extract.
- Keep whipping on medium-high speed.
5. Incorporate the Thickener
- While still whipping, slowly drizzle in the cooled gelatin (or cornstarch mixture).
- Keep beating until soft peaks form.
6. Whip to Stiff Peaks
- Continue whipping on high speed for another 2-4 minutes until stiff peaks form.
- You'll know it's ready when the whipped cream holds its shape without collapsing.
Tips for Success
- Super cold ingredients: Everything needs to be as cold as possible for the milk to whip properly.
- Use whole milk or higher fat content: Skim or 2% milk won’t work well.
- Stabilizer is key: Without gelatin or cornstarch, the milk won’t hold its shape.
- Don’t overwhip: Stop once stiff peaks form to avoid curdling.
Serving Suggestions
This milk-based whipped cream is perfect for:
- Topping hot chocolate, coffee, or lattes
- Frosting cakes, cupcakes, or pancakes
- Serving with fresh fruit or berries
- Filling pastries or layering in trifles
Final Thoughts
While this method isn’t quite the same as traditional whipped cream made from heavy cream, it’s a great alternative when you only have milk. The addition of gelatin or cornstarch helps give it structure, making it light, airy, and perfect for desserts.
Give it a try, and enjoy your homemade whipped cream from milk!