Ever wondered how to create a luscious, airy whipped cream using just milk? This simple technique delivers a velvety, cloud-like texture that’s perfect for topping desserts or adding a creamy touch to your favorite drinks. With just a few minutes of effort, you’ll achieve a light, fluffy consistency that rivals traditional whipped cream, but with a fresher, more delicate flavor. It’s a game-changer for anyone looking to elevate their treats without heavy ingredients.

In under 10 minutes, you can whip up this dreamy topping that’s both versatile and indulgent. The smooth, melt-in-your-mouth result pairs beautifully with everything from fresh berries to rich hot cocoa. Its subtle sweetness and airy texture make it a delightful addition to any dessert, leaving you wondering why you didn’t try it sooner. Perfect for impressing guests or treating yourself, this whipped milk cream is a must-try!

Ingredients for Homemade Whipped Cream

¼ cup (2oz / 60g) full-fat milk, cold
2 teaspoons (1 sachet) unflavored powdered gelatin or agar agar* (use agar agar for a vegetarian option)
1 cup (8oz / 240g) full-fat milk, cold
2 tablespoons confectioners sugar (also known as icing sugar)

Step-by-Step Instructions

In a small bowl, add ¼ cup of cold milk. Scatter the powdered gelatin over the milk and stir it in well with a fork. Let it sit for 5 minutes to form a sponge-like consistency.
Melt the gelatin mixture to turn it into a liquid. You can do this in the microwave (in short bursts) or over a bain marie (double boiler). Once melted, set aside to cool slightly.
Pour the 1 cup of cold milk into a large bowl. Add the melted gelatin mixture and whisk together until well combined.
Place the bowl in the fridge for 20 minutes or until the mixture starts to thicken.
Remove the bowl from the fridge and add the confectioners sugar. Stir it through until fully incorporated.
Using an electric mixer, whisk the mixture on high speed until it becomes thick and doubles in volume. You’ll see it grow in size as you whisk.
Store the whipped cream in the fridge and use within 2 days. Note: This whipped cream does not freeze well.

Perfect Pairings: Serving Suggestions

This whipped milk topping is incredibly versatile! Try it on fresh fruit salads, warm pancakes, or even as a light frosting for sponge cakes. It’s also a delightful addition to hot cocoa or iced coffee for a creamy twist.

Storage Tips for Freshness

Store your whipped milk in an airtight container in the fridge and use it within 2 days. Since it doesn’t freeze well, make just enough for your needs. If it starts to separate, a quick whisk can bring it back to life!

Time-Saving Tricks

To speed up the process, chill your mixing bowl and whisk attachment in the freezer for 10 minutes before whipping. This helps the mixture thicken faster. Also, use a microwave to melt the gelatin sponge in just 10-15 seconds instead of a bain marie.

Recipe Variations to Try

For a flavored twist, add 1 teaspoon of vanilla extract or a pinch of cinnamon while whisking. You can also swap confectioners sugar with honey or maple syrup for a natural sweetener. Experiment with plant-based milk for a dairy-free version!

Equipment You’ll Need

An electric mixer is essential for achieving the perfect whipped texture. If you don’t have one, a hand whisk will work, but it’ll take a bit more effort. A microwave-safe bowl or double boiler is also handy for melting the gelatin sponge.