How to Make Whipped Cream from Milk (Without Heavy Cream)


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!