Homemade Whipped Cream with Milk (No Heavy Cream Needed!) 🥛✨

OUSSA

 


1. Chill Everything

  • Place your mixing bowl and beaters in the freezer for 10 mins (cold tools help!).

2. Stabilize (Optional but Recommended)

  1. Bloom 1 tsp gelatin in 1 tbsp water, then microwave for 5 secs until liquid.

  2. Let cool slightly (don’t let it set!).

3. Whip the Milk

  1. Pour cold milk into the chilled bowl.

  2. Beat on high speed for 1-2 mins until frothy.

  3. Add powdered sugar, vanilla, and gelatin (if using).

  4. 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! 😍

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