1. Chill Everything
Place your mixing bowl and beaters in the freezer for 10 mins (cold tools help!).
2. Stabilize (Optional but Recommended)
Bloom 1 tsp gelatin in 1 tbsp water, then microwave for 5 secs until liquid.
Let cool slightly (don’t let it set!).
3. Whip the Milk
Pour cold milk into the chilled bowl.
Beat on high speed for 1-2 mins until frothy.
Add powdered sugar, vanilla, and gelatin (if using).
Keep whipping for 3-5 mins until soft peaks form. (Patience is key!)
4. Serve or Store
Use immediately, or refrigerate for up to 2 days (may loosen—rewhip if needed).
Pro Tips for Success 🔥
✔ Whole milk works best – Lower-fat milk won’t whip as well.
✔ Add gelatin for a sturdier topping (great for cakes!).
✔ Overwhipped? Fold in a splash of milk to smooth it out.
✔ Flavor variations: Add cocoa powder, citrus zest, or cinnamon.
Serving Ideas 🍽️
✨ On berries, waffles, or pie
✨ Swirled into coffee or milkshakes
✨ As a light frosting for cupcakes
Final Verdict: Whipped Magic!
This milk-based whipped cream is a lifesaver when you’re out of heavy cream—sweet, airy, and totally customizable!
Try it tonight and elevate your desserts! 😍